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• Yeast Slants
  You need to make a growth medium on which your yeast cells will feed. [[Malt extract|Dried Malt extract]] is
  12 KB (2,260 words) - 12:22, 5 October 2011
• Mashing procedures
  ...ins (amino acids) and temperatures closer to 133 *F (55 *C) result in more medium chained proteins (good for head retention and body). Well modified modern m
  12 KB (2,114 words) - 18:26, 5 December 2007
• Dubbel
  Dubbel wort is generally of a medium-high gravity which can present problems to many varieties of yeast.Using a ...ome; clove-like spiciness is optional). Balance is always toward the malt. Medium-low bitterness that doesn't persist into the finish. Low noble hop flavor i
  4 KB (676 words) - 17:49, 16 July 2008
• Green Bullet
  |yield=Medium to high
  686 bytes (88 words) - 19:19, 23 August 2007
• Amarillo
  |yield=medium to good
  1 KB (154 words) - 19:36, 14 September 2007
• Santiam
  |yield=medium
  754 bytes (94 words) - 20:59, 23 August 2007
• Columbia
  |harvest=medium late
  672 bytes (84 words) - 12:59, 13 September 2007
• Northdown
  |yield=medium
  1 KB (203 words) - 12:37, 14 November 2007
• Bock
  |mouthfeel=Medium-bodied. Moderate to moderately high carbonation. Smooth and clean with no h |mouthfeel=Medium to medium-full bodied. Moderate to moderately low carbonation. Some alcohol warmth ma
  18 KB (2,877 words) - 16:03, 30 March 2011
• American Blonde Ale
  ...Low to moderate fruitiness is optional, but acceptable. May have a low to medium hop aroma, and can reflect almost any hop variety. No diacetyl. |appearance=Light yellow to deep gold in color. Clear to brilliant. Low to medium white head with fair to good retention.
  4 KB (636 words) - 23:37, 23 February 2008
• Witbier
  ...to none, and never gets in the way of the spices. Hop bitterness is low to medium-low (as with a Hefeweizen), and doesn't interfere with refreshing flavors o |mouthfeel=Medium-light to medium body, often having a smoothness and light creaminess from unmalted wheat an
  8 KB (1,249 words) - 12:12, 5 July 2011
• Wee Heavy
  ...ruit. The palate is usually full and sweet, but the finish may be sweet to medium-dry (from light use of roasted barley). |mouthfeel=Medium-full to full-bodied, with some versions (but not all) having a thick, chewy
  6 KB (940 words) - 14:56, 24 November 2010
• Cream Ale
  ...ate gold color, although usually on the pale side. Low to medium head with medium to high carbonation. Head retention may be no better than fair due to adjun |flavor=Low to medium-low hop bitterness. Low to moderate maltiness and sweetness, varying with g
  6 KB (932 words) - 03:41, 1 March 2013
• Amber Lager
  ...n style amber lagers are amber, reddish brown, or copper colored. They are medium bodied. There is a noticeable degree of caramel type malt character in flav |description=These beers are pale golden to amber in color, light to medium-light in body, and high in carbonation. Calorie level should not exceed 125
  2 KB (305 words) - 14:09, 26 October 2007
• Horizon
  |harvest=medium
  791 bytes (105 words) - 14:50, 9 November 2007
• Belgian Pale Ale
  ...y, nutty malt flavor. The hop flavor is low to none. The hop bitterness is medium to low, and is optionally complemented by low amounts of peppery phenols. T ...character should be low if present. No hot alcohol or solventy character. Medium carbonation.
  5 KB (734 words) - 14:49, 24 October 2007
• English Brown Ale
  |mouthfeel=Medium body, but residual sweetness may give a heavier impression. Low to moderate ...alt may also have a toasted, biscuity, or toffee-like character. Medium to medium-low bitterness. Malt-hop balance is nearly even, with hop flavor low to non
  5 KB (803 words) - 14:51, 24 November 2010
• Rauchbier
  ...an reflect both malt and smoke. Moderate, balanced, hop bitterness, with a medium-dry to dry finish (the smoke character enhances the dryness of the finish). |mouthfeel=Medium body. Medium to medium-high carbonation. Smooth lager character. Significant astringent, phenolic
  8 KB (1,269 words) - 19:47, 15 October 2007
• Stout
  ...nt; may have slight chocolate, cocoa and/or grainy secondary notes. Esters medium-low to none. No diacetyl. Hop aroma low to none. ...cing factors may include some creaminess, medium-low to no fruitiness, and medium to no hop flavor. No diacetyl.
  31 KB (4,799 words) - 01:25, 1 April 2009
• Roggenbier
  ...cter (banana, clove, and sometimes citrus), although the balance can vary. Medium-dry, grainy finish with a tangy, lightly bitter (from rye) aftertaste. Low |mouthfeel=Medium to medium-full body. High carbonation. Light tartness optional.
  6 KB (949 words) - 12:52, 16 October 2007

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