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Technically, you can use baker's yeast, but I doubt you'd be as happy as you would by using brewer's yeast. Both yeasts are Saccharomyces cerevisiae, however, they are different strains of the same species that are bred to do two different jobs. Baker's yeast has been bred to produce CO2 and cause bread to rise and brewer's yeast has been bred to survive ...


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According to my experience it will be sweet and fizzy in taste.


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You don't mention hops. Without those, it will be sickly sweet.


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Black malts usually contribute a roasty flavor and color enhancement. As far as I know, they shouldn't impart a fruity flavor. Caramel malts, on the other hand, do. Check your caramalts. Common flavor descriptions for roasted caramel malts between 80L and 120L are "raisin, plum, prunes, burnt sugar". See Castle Malting's Ch√Ęteau Special B or Briess's ...



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