I prefer all malt beers usually American or British inspired styles with the occasional Czech or German inspired style thrown in for good measure.
I usually use Pale or Pale Ale malt and possibly varying shades of Munich or maybe Vienna as a base. I then branch off from there with Specialty malts, a little Crystal/Caramel/Cara- malt, and Roast malts. I rarely use adjuncts but have been known to use sugars. I try to use malts from the beer style’s home of origin.
I rarely brew a recipe exactly as written in a magazine, book, or website. I adjust it to my system’s efficiency which is dialed in to BeerSmith so I’m usually a percentage or three left or right of a recipe’s grist, SRM, IBU, etc. ...but usually pretty close.
I usually select beers to brew in the 1.052 -/+.004 OG range but there’s been known to be a Bock thrown in.
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