Where Drew uses Brewing on the Ones to mean one base, one color/flavor malt/adjunct, one sugar, one hop, one spice, I find that a bit too restrictive. I do agree that the minimum requirement to reach a goal should be used.
I’ve taken his concept and applied it a bit differently: I divide grains into five general categories. I guess my version would be ‘base + one each’.
I try to select a base (or combination of base malts) plus one each per category of the other grains (only if needed):
Base: Pils, Brewer’s Malt, Pale, Pale Ale, 6-row, Vienna, Munich (some beers can be brewed with a single base or combination of just base malts alone)
...then one of each category:
1. C malt: C#, Cara-, Crystal, Special B, DRC, etc
2. Roasted malt: Amber, Brown, Special Roast, Choc, Carafa, Black, etc
3. Special: Victory, Melanoidin, Biscuit, Aromatic, Wheat malt, Honey malt, etc
4. Unmalted adjuncts: Barley, Wheat, Rye, Oats, Corn, Rice, Roasted Barley, etc
I think in percents and rarely use more than 5% of C malts, and even less of roasted malt and specialty malts. Unmalted grains may go a bit more depending on the desired result (but I rarely if ever use corn or rice).
I will use a single sugar adjunct (turbinado, candi syrup, inverts, lactose, etc) to play a role in certain styles.
...but I use hop and spice combinations to taste. Sometimes it’s one hop but more than likely two or three. Same with spices (e.g. orange peel + coriander, nutmeg + cinnamon, etc).
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