Author Topic: What to brew next?  (Read 1461 times)

Offline golfgod04

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What to brew next?
« on: November 23, 2015, 03:18:06 PM »
So I need some help picking out what to brew next.  I am a partial mash brewer and I've made several Pale Ales, IPAs, Hefe, Blonde, Belgian Dubbel, Belgian White.  Im just not what to make next. I know its a fine line between now and christmas and have something done in time.  I was wondering if anyone had a suggestion for me?  I dont really drink porters/stouts because I find them too heavy/too thick for my tastes.  Thanks in advance for any and all advice.

Offline erockrph

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Re: What to brew next?
« Reply #1 on: November 23, 2015, 03:32:41 PM »
Sounds like you've hit the American and Belgian ales so far, may branch out into British styles. ESB, Brown Ale, and Scottish ales are all nice choices.
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Offline curtism1234

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Re: What to brew next?
« Reply #2 on: November 23, 2015, 03:56:06 PM »
Rye pale ale or Irish Red?

Offline pete b

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Re: What to brew next?
« Reply #3 on: November 23, 2015, 04:21:49 PM »
You say that you don't like porters and stouts because they are too heavy/thick. The good thing about homebrewing is that you can make beers to suit your own tastes. You could make a Dry Stout or London Porter that is actually quite light and drinkable.
I think an Ordinary Bitter or Mild would be up your alley and ready for Christmas too.
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Offline golfgod04

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Re: What to brew next?
« Reply #4 on: November 23, 2015, 05:14:05 PM »
thanks for the ideas.  I like the idea of an irish red.  Any recipe suggestions for the dry stout or london porter? i'll have to give them a try.

Offline pete b

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Re: What to brew next?
« Reply #5 on: November 23, 2015, 08:36:14 PM »
thanks for the ideas.  I like the idea of an irish red.  Any recipe suggestions for the dry stout or london porter? i'll have to give them a try.
This recipe on the AHA Recipe Wiki by Tom Schmidlin sounds like it could work for you: http://wiki.homebrewersassociation.org/SeamusOBrien
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Offline Whiskers

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Re: What to brew next?
« Reply #6 on: November 29, 2015, 09:05:55 AM »
I second Pete's suggestion for a dry stout.  Stouts can be incredibly drinkable and not heavy. 
Quarter lb. xtal 80
Half lb each roast barley and chocolate malt
Quarter lb black patent
Marris otter to bring it to 1.055
Bittering hops only to 35ibu
A simple, clean yeast fermented on the cool side. 

Offline santoch

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Re: What to brew next?
« Reply #7 on: November 30, 2015, 05:30:55 AM »
That recipe of Tom's is what he has on tap as a staple at PostDoc.

http://postdocbrewing.com/our-beers/

I can vouch for it  - (Tom is a good friend, he's in my homebrew club, and Postdoc is less than a mile from where I work).  It's a delicious beer.
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Offline klickitat jim

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Re: What to brew next?
« Reply #8 on: November 30, 2015, 05:58:17 AM »
That recipe of Tom's is what he has on tap as a staple at PostDoc.

http://postdocbrewing.com/our-beers/

I can vouch for it  - (Tom is a good friend, he's in my homebrew club, and Postdoc is less than a mile from where I work).  It's a delicious beer.
Oh, and you can be sure I'll be brewin that beer one day. My kingdom for some nitrogen though...

Offline JJeffers09

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Re: What to brew next?
« Reply #9 on: December 01, 2015, 05:44:06 PM »
Bock? Doppelbock? Dunkel? Dunkelweizen? Patersbier? the list is endless, just matters what you like.  Patersbier is a new favored style of mine.  Simple, clean, but surprising.
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Offline brewinhard

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Re: What to brew next?
« Reply #10 on: December 05, 2015, 07:50:39 PM »
Patersbier is a great suggestion!  And easy to make as well. 

Offline HoosierBrew

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Re: What to brew next?
« Reply #11 on: December 06, 2015, 12:27:33 AM »
Patersbier is a great suggestion!  And easy to make as well. 

+1. I need to brew one soon, been too long. Never lasts long.
Jon H.

Offline golfgod04

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Re: What to brew next?
« Reply #12 on: February 23, 2016, 02:48:10 AM »
I second Pete's suggestion for a dry stout.  Stouts can be incredibly drinkable and not heavy. 
Quarter lb. xtal 80
Half lb each roast barley and chocolate malt
Quarter lb black patent
Marris otter to bring it to 1.055
Bittering hops only to 35ibu
A simple, clean yeast fermented on the cool side.

Hi, I forgot to post a response to this. Im thinking of brewing this.  I would like to make a vanilla dry stout
Im a partial mash brewer and any more help with this recipe would be appreciated.
« Last Edit: February 23, 2016, 03:03:33 AM by golfgod04 »

Offline santoch

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Re: What to brew next?
« Reply #13 on: February 25, 2016, 05:09:43 AM »
What kind of help are you looking for?

Tom's is a 10 gallon batch.

Mash:    All Grain
Volume:     10 gallons
OG:     1.046
FG:     1.012
% Alc:     4.4
IBU:     32
SRM:     33

13 lbs Marris Otter
2 lbs Flaked Barley
1.75 lbs Roasted barley
130 grams EKG @ 60
WYeast 1084 Irish Ale yeast
150F single infusion mash

To make it partial mash ~5.5 gallons:

5 lbs Munton's Pale LME
2 lbs Maris Otter
1 lb Flaked Barley
1 lb Roasted Barley
65 Grams EKG @60
Wyeast 1084

Same 150F single infusion mash

[edit -- copy instuctions for vanilla beans from Denny's Vanilla Imp. Porter recipe]
Quote from: denny
Once fermentation has slowed down, it's time to add your extras (Bourbon, Vanilla, and Oak (if you want)). Denny's original recipe calls for you to split 2 fresh vanilla beans, scrape the insides, chop the pods into quarters, and add all this to the secondary fermenter (or just throw it in the primary if you do not use a secondary.) Then taste this periodically for between 7 and 14 days to get the right level of vanilla flavor you are looking for.

HTH-
« Last Edit: February 25, 2016, 05:15:34 AM by santoch »
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