What should we brew next?

by jvetter 16. September 2010 09:26

Its been a long time since our last brew (approaching 3 months) and this year has been especially quiet due to my patio project. To catch up I’m planning a double brew, but I have not settled on what we should make. I have a few ideas that John and I have brainstormed, but I need some help to finalize it so I can create the recipes and plan the brews.

Contenders are:

  • Bourbon barrel imperial stout with cherries, fermented partially w/ Lambicus.
  • Black IPA using our homegrown cascade and nugget hops
  • Cilantro Lime Pale Ale
  • Triple Bock
  • Scotch Ale
  • Altbier
  • Gose
  • What am I missing?

Please help!

Tags:

User Poll

Permalink | Comments (3)

Comments (3) -

Brewsader
Brewsader Belgium
9/17/2010 5:16:51 AM #

Go for the Stout and the Cilantro Pale!
One of my next brews is going to be a Stout fermented with B. Lambicus. I am also going to take a portion of the wort and boil that without hops so I can ferment it with Lactobacillus. Then I can have some fun blending the two parts together.
The Cilantro pale sounds great too. I've always thought cilantro could work well with citrussy hops and wheat. Perhaps an American hopped saison with a good portion of wheat and some cilantro?

Jan R
Jan R United States
9/17/2010 10:01:38 PM #

My votes are Altbier and "Black IPA using our homegrown cascade and nugget hops".

Do something simple to settle the new area and enjoy the brewing at the same time.
Be true to Reinheitsgebot.

jvetter
jvetter United States
9/28/2010 7:58:56 PM #

Brewsader, were definitely doing the stout. Still working out the details (i.e. figuring out how much B. Lambicus to add). I bottle conditioned an Old Ale that finished around 1.0028 sg and it added a wonderful flavor, so I wonder if pitching the Brett up front is wise in this case. B. Lambicus is potent. I may decide to add some B. Brux as well.

As for the Cilantro Pale, that was also my second choice, but its getting a little late in the season. I think I will save it for the spring/summer where it can be enjoyed better.

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