Concept Beers

[HoppingMad]

A while ago i was thinking about a Black Forrest Porter, then i saw a recipe for something pretty close to it at the back of JZ's Brewing Classic Styles. Will possbily give this a run leading into winter.

Cheers SJ

Saw that one too in Jamil's book. Looks darn yummy. Have it on the mental list but at the rate I'm going won't get to it till next year. A porter might be nicer for the hotter months though. Yum! :icon_drool2:

Pumpkin Beer is getting mashed tonight! Will let you know how it comes up.

 

[DUANNE]

i have just bottled my first pumpkin beer on the weekend. i used the recipe from the basic brewing video.out of the fermenter its all about the spice. will see how it settles down in the bottle.there was also a sweet potato esb in byo that im also keen to try.

 

[samhighley]

Was lucky enough to be able to taste Ross' crazy 170+IBU 1.9% abv mild in the shop a week or so ago.

That is indeed a very interesting beer. Ross brought it to the nationals, and I had a glass or two. I was very impressed with the complexity, given the low alcohol content.

 

[glennheinzel]

Try Wyeast 2112 (?) Cal Common, this is a lager style strain that operates up nearer to ale temps.

White labs came out with WLP080, although they only came out with it after I started thinking about it. <_<
Beware the thought stealers!

WLP080 Cream Ale Yeast Blend
This is a blend of ale and lager yeast strains. The strains work together to create a clean, crisp, light American lager style ale. A pleasing estery aroma may be perceived from the ale yeast contribution. Hop flavors and bitterness are slightly subdued. Slight sulfur will be produced during fermentation, from the lager yeast.
Attenuation: 75-80%
Flocculation: Medium
Optimum Fermentation Temperature: 65-70F
Alcohol Tolerance: Medium High

 

[pbrosnan]

Hi all,

Great thread. This one uses a grain bill for a dubbel and a Belgian yeast but is heavily hopped with Chinook. The first time I did it I used Simcow as the bittering addition but didn't have anu this time round hence the Super Alpha

-----------------------------------------------------------------------------
75.9 6.00 kg. TF Maris Otter Pale Ale Malt UK 1.037 3
5.1 0.40 kg. Weyermann Caraaroma Germany 1.034 178
6.3 0.50 kg. Flaked Corn (Maize) America 1.040 1
6.3 0.50 kg. Weyermann Munich I Germany 1.038 8
6.3 0.50 kg. Weyermann Pale Wheat Germany 1.038 2



Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
30.00 g. Super Alpha Pellet 11.00 39.7 90 min.
30.00 g. Chinook Pellet 13.00 38.3 45 min.
30.00 g. Chinook Pellet 13.00 11.4 15 min.
20.00 g. Chinook Pellet 13.00 4.7 5 min.
20.00 g. Cascade Pellet 5.75 0.0 Dry Hop
20.00 g. Chinook Pellet 13.00 0.0 Dry Hop


Yeast
-----

WYeast 3522 Belgian Ardennes

 

[newguy]

Jeez, that must have been the epitome of thick and heavy. How did it turn out? Did you re carb it after eising it or just have it more like a beer port? Eisbock and other eis beers are my idea of mega dessert beers ( along with wee heavies and RIS).

It is very thick and heavy. The original wee heavy was OG 1.107, FG 1.028 so the eis wee heavy was even more syrupy. I've only tried it once since I brewed it as I don't have much of it. After freezing I only managed to get 7l and I want to leave this one for many years.

I'm hoping it mellows a bit. I remember when I was formulating the recipe that I was agonizing over the bitterness level I chose: 35 IBU. The wee heavy itself is quite nice - loads of complexity without being too cloying. The eis wee heavy is a tad on the bitter side (or it was when I made it). I did force carbonate it lightly, then I bottled it. I didn't want it to be completely uncarbonated and I've carbonated barleywines like this before.

 

[Fourstar]

Well ive found further inspiration for the Black IPA after reading the latest edition of zymurgy. Turns out Stone,Cambridge and Brewdog whipped out a Black Imperial Pilsner recently. Grist was Pilsner Vienna and Carafa. Carafa additon was 4.8% of the grist.

Interesting! Im starting to take heed on the crystal addition. maybe an addtion of 4% of j/w crystal, subbing out some of the base and carapils. I just dont want it uber sweet and to stay a super massive black hop bomb thats completely unbalanced yet supported.

I think im walking a fine line.

Ok, maybe something like:

81% Pilsner/Ale
3% Melanoiden
6% Carapils
4% JW Crystal (60-80EBC)
6% Carafa Special II (im still tempted by 1 - .5 % roast barley)

 

[HoppingMad]

i have just bottled my first pumpkin beer on the weekend. i used the recipe from the basic brewing video.out of the fermenter its all about the spice. will see how it settles down in the bottle.there was also a sweet potato esb in byo that im also keen to try.

Beerhog how did you go bottling the stuff? Just cubed up my pumpkin ale last night.

I'm a little worried on mine I might get a blocked tap with all the mashed pumpkin in the bottom come bottling time. I guess if I hit a problem I'll scoop it out the top maybe.

Did you strain or filter the pumpkin residue out at any stage? If so pre-ferment or pre-bottling?

The recipe I have recommends fermentation with the pumpkin residue in it for added flavour. My recipe called for 1.6 kg of mashed pumpkin (oven roasted first) (19L batch). Now I have 2.5 inches of pumpkin sludge in the bottom of the cube! Have to think this through before it goes on the ferment - could be interesting.

Everything went smoothly last night - the wort smells more like a dessert than a beer. With late spice additions of nutmeg, cinnamon and allspice to the boil it's very fragrant. The boiler tap got blocked within a minute of trying to drain to cube. So glad I didn't try to add the pumpkin into the mash and save it for the boiler. That would have been messy!

Sweet potato in a beer? That's taking vegetarian beer to the next level! :lol:

Hopper.

 

[murrayr]

love this idea for a thread and figured i ought to post my upcoming brew. I'm planning on making a gruit which is basically a traditional ale made without hops but with some psychotropic herbs.
my recipe is:
2kg maris otter
2kg aromatic malt
500g smoked malt
250g carapils
100g chocolate

boil:
60 mins: wormwood (10g)
20 mins: yarrow (20g)
5 mins: bog myrtle (20g)
marsh rosemary (20g)
crushed juniper berries (50g)

has anyone had experience with making gruit? does this recipe seem ok?
cheers, murray

 

[schooey]

This is what I'm thinking for my trial run of a beer sticky...

Recipe: Beer Sticky
Brewer: Schooey
Asst Brewer:
Style: Hmmm..??
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 10.00 L
Boil Size: 17.84 L
Estimated OG: 1.128 SG
Estimated Color: 41.1 EBC
Estimated IBU: 12.8 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 180 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2.00 kg Caramalt (Thomas Fawcett) (29.6 EBC) Grain 34.78 %
2.00 kg Pilsner (Weyermann) (3.3 EBC) Grain 34.78 %
1.75 kg Carahell (Weyermann) (25.6 EBC) Grain 30.43 %
5.00 gm Northern Brewer [8.50 %] (60 min) Hops 7.5 IBU
5.00 gm Nelson Sauvin [12.00 %] (15 min) Hops 5.3 IBU


Mash Schedule: My Mash
Total Grain Weight: 5.75 kg
----------------------------
My Mash
Step Time Name Description Step Temp
180 min Step Add 14.37 L of water at 76.1 C 69.0 C

Not sure what yeast yet... See if i can get a 1728, or maybe the Imperial seasonal for the high alcohol. Then when its fermented, i'm going to fortify it with maybe a single malt or a good cognac. Might even split some of into a mason jar on some wood. Oh the possibilities...

 

[schooey]

Bugger you blokes... You've got me all excited about this! MHB had and Imperial Blend Wyeast in the fridge from this year, so I went and grabbed it and cracked the grain for it while I was there... That new mill does a fantastic job and I have a pretty fine grist ready to go. Still tossing up whether to gin around and make a bag to BIAB it, or whether to just put some Swiss Voille over the FB in my mash tun and run it that way.

Smacked the pack of yeast today, going to pitch it into a 1L starter, then step it up to 2.5L and the 4L and then let the slurry settle and decant the wort so I don't dilute the beer I'm after too much. Still tossing up whether to mash hot for a really full body and live with the residual sugar from all the Cara and the hot mash, or to mash it lower and get a drier sweeter body.. something to mull over I guess

 

[DUANNE]

Beerhog how did you go bottling the stuff? Just cubed up my pumpkin ale last night.

I'm a little worried on mine I might get a blocked tap with all the mashed pumpkin in the bottom come bottling time. I guess if I hit a problem I'll scoop it out the top maybe.

Did you strain or filter the pumpkin residue out at any stage? If so pre-ferment or pre-bottling?

The recipe I have recommends fermentation with the pumpkin residue in it for added flavour. My recipe called for 1.6 kg of mashed pumpkin (oven roasted first) (19L batch). Now I have 2.5 inches of pumpkin sludge in the bottom of the cube! Have to think this through before it goes on the ferment - could be interesting.

Everything went smoothly last night - the wort smells more like a dessert than a beer. With late spice additions of nutmeg, cinnamon and allspice to the boil it's very fragrant. The boiler tap got blocked within a minute of trying to drain to cube. So glad I didn't try to add the pumpkin into the mash and save it for the boiler. That would have been messy!

Sweet potato in a beer? That's taking vegetarian beer to the next level! :lol:

Hopper.

i put the pumpkin in the mash and even doing it biab style i still lost a lot more water that wouldnt squeeze out than normal.after the boil there was also a lot more trub than normal and a shit load of cold break in the fermentor. the brew ended up about 5 litres short after all the losses! i used the proculture wood ale yeast and it fermented out in two days to fg. has been in the bottle 3 days and was carbed pretty nice when i tried one tonight.is this normal with this strain? any way with the carb in the bottle the spices are starting to smooth out and is turning into a nice drop now.just gotta keep the rest for xmas day now

 

[revdrjbob]

Now this is my kind of thread! Myself and my brewing partner in crime the JW have always been fiends for pushing the brewing envelope too far. We've pumped out some crazy beers in the past, and I'm sure there's plenty more to come. I started the IBU's IronBrewer comp with the idea in mind to get more HBers to do the same, but it seemed it was too far out for most, even in the beginning.

I've brewed insane candy and chocolate beers for Halloween - raspberry rock candy double red ale, redskin DIPA, pumpkinated DIPA, Wonkervated American stout (hops and chocolate!) - smoked rye ale and double smoked rye ale, stein beer with the hot granite (not a summer brew), Belgian triple IPA (like Houblon Chouffe Dobbelen IPA Tripel), and barleywine with 60% peated distillers malt, and the usual forays into brett and plambic with limited success..

I'm brewing a clone of the Sierra Nevada Torpedo IPA this weekend, where you randallise the beer post fermentation before serving. Sounds awesome, kind of the Claytons' Randall.

Lets keep this thread moving, and hear what others have on their brewing cards.

TIM

 

[Fourstar]

One that might get Maple going is an idea in wanting todo an RYErish Red Ale. nothing left of center but would be rather tasty.

 

[Maple]

One that might get Maple going is an idea in wanting todo an RYErish Red Ale. nothing left of center but would be rather tasty. Use ry over roast malts.

Been there, done that, liked it - but needs tweaking to finish it. I way over did the hops on the first go, haven't been round to it again.

 

[Fourstar]

Been there, done that, liked it - but needs tweaking to finish it. I way over did the hops on the first go, haven't been round to it again.

This is the starting point. Hopefully enough crystal to carry the rye? :

RYErish Red

Est Original Gravity: 1.047 SG
Est Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 4.2 %
Bitterness: 22.1 IBU
Est Color: 16.0 SRM

3.00 kg Pale Malt, Maris Otter (3.0 SRM) Grain 54.5 %
2.00 kg Rye Malt (Weyermann) (3.0 SRM) Grain 36.4 %
0.30 kg Carared (20.0 SRM) Grain 5.5 %
0.15 kg Roasted Barley (Joe White) (412.9 SRM) Grain 2.7 %
0.05 kg Crystal, Dark (Joe White) (86.7 SRM) Grain 0.9 %
35.00 gm Goldings, East Kent [5.00%] (60 min) (First Wort Hop) Hops 22.1 IBU

 

[bconnery]

I'm a fan of weird beers and out there brewing of all sorts.

Very much my signature beer is my sour orange belgian. A flanders red / oud bruid inspired beer in which the sourness comes from the variety of fruit used, a mandarin orange or rangpur lime, which is an intensely sour citrus. As an extract beer I gave it a 6 hour boil to try and emulate some of the old methods of brewing these styles. Since going AG I've had to use different methods to try and emulate the flavours from that 6 hour boil.
I've finished it with saison yeast and experimented with different amounts of the oranges.
I'm thinking about using some rye and caramel rye in the next one, with a saison yeast to dry it out and balance the slickness.

I made an attempt at a Thai curry in a beer, lemon, limes, coriander, lemon grass, ginger and chillis in the fermenter. The ginger ended up dominating so I was disappointed but others liked it. It kind of just tasted like a slightly spicy ginger beer.

I made a christmas beer, spiced ale, but on a pale ale base for a summer Christmas.
Recipe is in the database

 

[manticle]

A recipe for your sour orange would be nice. Just starting to get into sourness in the form of lambics and normandy/breton ciders and I'm interested in trying some brews along these lines. I want to keep it as simple as possible as I'm still learning how to brew basic styles well, let alone crazy ones. Nonetheless, I'd love to give it a go.

AG recipe if you have one.

 

[bconnery]

A recipe for your sour orange would be nice. Just starting to get into sourness in the form of lambics and normandy/breton ciders and I'm interested in trying some brews along these lines. I want to keep it as simple as possible as I'm still learning how to brew basic styles well, let alone crazy ones. Nonetheless, I'd love to give it a go.

AG recipe if you have one.

The trickiness is to get the variety of sour oranges, or something similar to replicate that part, as this provides all the sour aspect to this beer.

These are the two best AG ones. I like the way the saison yeast works in this. It was only a very small amount of yeast but it finished the beer very well...
Recipe: Have yourself a sour little christmas
Brewer: Mooshells
Asst Brewer:
Style: Flanders Red Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 25.00 L
Boil Size: 35.00 L
Estimated OG: 1.054 SG
Estimated Color: 23.9 EBC
Estimated IBU: 20.7 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 70 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2000.00 gm Vienna Malt (Weyermann) (5.9 EBC) Grain 33.90 %
1500.00 gm Pale Malt, Galaxy (Barrett Burston) (3.0 EGrain 25.42 %
1500.00 gm Pale Malt, Maris Otter (5.9 EBC) Grain 25.42 %
200.00 gm Caramunich II (Weyermann) (124.1 EBC) Grain 3.39 %
175.00 gm Melanoidin (Weyermann) (70.0 EBC) Grain 2.97 %
75.00 gm Amber Malt (85.0 EBC) Grain 1.27 %
50.00 gm Caraaroma (Weyermann) (350.7 EBC) Grain 0.85 %
30.00 gm Northern Brewer [6.60 %] (60 min) Hops 20.1 IBU
15.00 gm D Saaz [4.40 %] (2 min) Hops 0.6 IBU
10.00 items Sour Orange Rind (Boil 60.0 min) Misc
600.00 ml Sour Orange Juice (Boil 5.0 min) Misc
900.00 ml Sour Orange Juice (Boil 60.0 min) Misc
200.00 gm Brown Sugar, Dark (98.5 EBC) Sugar 3.39 %
200.00 gm Palm Sugar (98.5 EBC) Sugar 3.39 %
small starter French Saison (Seasonal) (Wyeast Labs #371Yeast-Ale
1 Pkgs SafBrew Specialty Ale (DCL Yeast #T-58) Yeast-Ale


Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 5500.00 gm
----------------------------
Single Infusion, Medium Body, No Mash Out
Step Time Name Description Step Temp
60 min Mash In Add 19.00 L of water at 70.8 C 66.0 C


Notes:
------
Caramelized 200g brown sugar and 200g brown sugar with some of the juice and all the rind. Added about 5L of first runnings and the remainder of 900ml juice and boiled down in a separate pot while the boil was taking place.
Caremlized for approx 60 mins.
Added 600ml of juice for 5 mins.
Added rest @end.


Recipe: From Flanders to Rangpur
Brewer: Mooshells
Asst Brewer:
Style: Flanders Red Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 21.00 L
Boil Size: 34.00 L
Estimated OG: 1.051 SG
Estimated Color: 21.7 EBC
Estimated IBU: 17.7 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 75 Minutes

Ingredients:
------------
Amount Item Type % or IBU
200.00 gm Brown Sugar, Light (15.8 EBC) Extract 4.35 %
200.00 gm Brown Sugar, Light [Boil for 5 min] Extract 4.35 %
2800.00 gm Pilsner (Weyermann) (3.3 EBC) Grain 60.87 %
1000.00 gm Vienna Malt (Weyermann) (5.9 EBC) Grain 21.74 %
250.00 gm Melanoidin (Weyermann) (70.0 EBC) Grain 5.43 %
150.00 gm Caraaroma (Weyermann) (350.7 EBC) Grain 3.26 %
15.00 gm B Saaz [8.20 %] (60 min) Hops 15.9 IBU
20.00 gm B Saaz [8.20 %] (2 min) Hops 1.8 IBU
10.00 items Sour Orange Rind (Boil 60.0 min) Misc
500.00 ml Sour Orange Juice (Boil 5.0 min) Misc
700.00 ml Sour Orange Juice (Boil 60.0 min) Misc
1 Pkgs Forbidden Fruit (Wyeast Labs #3463) Yeast-Wheat


Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 4200.00 gm
----------------------------
Single Infusion, Light Body, No Mash Out
Step Time Name Description Step Temp
75 min Mash In Add 18.00 L of water at 69.4 C 65.6 C


Notes:
------
Caramelized 200g brown sugar with 700ml juice and all rind. Added 4L of first runnings for additional caramelization.
Caremlized for approx 60 mins, added @45.
Added 500ml of boiled juice direct in primary.

 

[manticle]

Beautiful.

By sour orange do you mean blood orange juice or is it something specific you've been buying?

It does give me some interesting thoughts about ruby red and some american hops too.