[cornershot]

Bad Santa Wooden Pickle IPA
5 gallon
12 lbs Carapils
3 lbs Crystal 40
1.9 ounces Maris Otter
Mash in 8 gallons 160° over night
Sparge with two gallons of apple cider vinegar at 180°
60 min covered boil
2 ounces summit at 60 min
2 ounces dill seed at 30 min
2 ounces cumin seeds at 20 min
2 large whole cukes at flame out
20 min cuke stand before chill
Wyeast 2206 fermented at 90°F for six weeks
Rack onto twelve crushed elephant garlic in secondary, rest for three hours and twelve minutes on garlic
Bottle as is, no carbonation
It already sprays out your nose and mouth immediately upon tasting without carbonation. Adding carbonation would just be dangerous.

BTW, anyone have a good liver and onions mead recipe?

The trick is to use dehydrated liver and onions in secondary.

[speed]

Now, you guys are just being mean. Guess I'll just eat my pickles WiTH my beer. But I will let my wife know that you talked me out of it. So she knows I just didn't give up without a fight.

[HoosierBrew]

Try some pickle juice in a beer and I bet you'll be thanking us soon  .

[Joe Sr.]

I've tried some rather good, albeit odd, beers made with cucumber. Adding some dill shouldn't be that tough.

I, too, had a cucumber beer last weekend.  Definitely weird.  Not looking for another.

[HoosierBrew]

I actually heard that the Cigar City Cucumber Saison is pretty good.  That's as close as I would go.

[jeffy]

I actually heard that the Cigar City Cucumber Saison is pretty good.  That's as close as I would go.

It is, but I still don't want a second pint.

[HoosierBrew]

I actually heard that the Cigar City Cucumber Saison is pretty good.  That's as close as I would go.

It is, but I still don't want a second pint.

Gotcha.  Then it's not that good then.  There's plenty of non-vegetable saisons out there !

[sparkleberry]

angel city brewing(http://angelcitybrewery.com) in los angeles brewed one and it sold out way faster than anticipated. last time i was in the tap room, i was told they were working on a second batch. people that have had it loved it. i have no idea what the recipe is though.

the french sip they brew would be aces with a turkey sandwich. angel city experiments a lot and i have not had a beer i didn't like outright. side note, i prefer this place to golden road brewing for those of you who may be visiting la soon.

cheers.

[cornershot]

Now, you guys are just being mean. Guess I'll just eat my pickles WiTH my beer. But I will let my wife know that you talked me out of it. So she knows I just didn't give up without a fight.

C'mon now! Just having a little fun! I'd guess most homebrewers have at least conceived strange beers at some time. It's part of the creative process that makes this hobby fun. I've thought of brewing a Halloween candy beer with all the crap candy my kid gets. Skittles, bottle caps, sweet tarts, bit o honey, razzles, starburst... I can just imagine the lovely puke green color!

[majorvices]

Why not fill a gallon jug and add a fresh dill sprig and garlic and give it a shot. Real dill pickles are not "vinegary". They are brined with spices such as garlic, dill, black pepper, bay leaves, etc.

If your wife wants to try it give it a shot. She'll respect your creative adventurous spirit. For a gallon of beer you get to try her idea and get some good luvin' to boot.

[bluesman]

Why not fill a gallon jug and add a fresh dill sprig and garlic and give it a shot. Real dill pickles are not "vinegary". They are brined with spices such as garlic, dill, black pepper, bay leaves, etc.

+1

I would venture to give this a try on a small gallon size batch. Maybe a small sachet of some fresh pickling spice:

mustard seeds
whole allspice
coriander seeds
whole cloves
ground ginger
red pepper flakes
bay leaf
cinnamon stick

[erockrph]

Now, you guys are just being mean. Guess I'll just eat my pickles WiTH my beer. But I will let my wife know that you talked me out of it. So she knows I just didn't give up without a fight.

If you seriously want a beer that tastes EXACTLY like a dill pickle, I'm pretty sure it will be gross. Having said that, inspiration for a recipe can certainly be taken from anywhere. The flavors in a dill pickle are a proven recipe that you know works. There's no reason you can't take some of that and apply it to a beer.

What is it about a dill that you want to come across in your beer? Is it the tartness? If so, go the sour route. Is it the spices? If so, pick 2-3 of them and try adding them late in the boil or in secondary. Is it the garlic? If so, then good luck to you. Hopefully PBW can get that smell out of your fermenter afterwards.

[klickitat jim]

Here's my real recipe. Ice, 6 oz snappy tom, 3 oz Absolute, dash Worcestershire, pepper, one spear dill pickle.

[redbeerman]

Here's my real recipe. Ice, 6 oz snappy tom, 3 oz Absolute, dash Worcestershire, pepper, one spear dill pickle.

Here, here!

[klickitat jim]

Caveat. Better with a pickled green bean and pickled asparagus