35 replies to this topic

[boo boo]

Nice and easy cream ale bittered to about 25 IBU's.

[dapittboss]

Try a Dusseldorf Alt with the traditional Spalt hops and Wyeast German Ale yeast (2007). It's still an ale, but completely different than an IPA/APA

[Gumbo Leviathan]

I brewed up two batches yesterday...whew...Did a sortof ESB so it would be quick to mature. Looking forward to it, hell its already nearly done fermenting I think due to the monster start I got off of last week's yeast cake...

[Jimvy]

If hops are your thing (like me), then consider doing something different with them. For example, a few months back I split a 10g batch of IPA and used trappist yeast in half....very tasty results, and I still had 5g of regular IPA

[MyaCullen]

Try a Dusseldorf Alt with the traditional Spalt hops and Wyeast German Ale yeast (2007). It's still an ale, but completely different than an IPA/APA

and damned tasty

Edited by mikeinspokane, 12 April 2009 - 02:12 PM.

[zymot]

How about something way off and exotic?Saison? Lambic? Belgin XXX? See what specialty yeast your LHBS has in stock today.Mead or braggott or variation there of. A hard cider? An imperial version of something.

[cavman]

An English Summer Ale, rare style but nice when done well. Something like this would be fine:Amount Item Type % or IBU 6 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 92.31 % 4.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 3.85 % 4.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3.85 % 0.75 oz Challenger [7.50 %] (60 min) Hops 22.9 IBU 0.50 oz Challenger [7.50 %] (5 min) Hops 3.0 IBU 1 Pkgs Burton Ale (White Labs #WLP023) [Starter 1000 ml] Yeast-Ale

[Big Nake]

An English Summer Ale, rare style but nice when done well. Something like this would be fine:Amount Item Type % or IBU 6 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 92.31 % 4.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 3.85 % 4.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3.85 % 0.75 oz Challenger [7.50 %] (60 min) Hops 22.9 IBU 0.50 oz Challenger [7.50 %] (5 min) Hops 3.0 IBU 1 Pkgs Burton Ale (White Labs #WLP023) [Starter 1000 ml] Yeast-Ale

Cavman... I was just thinking about this yesterday. I remember a thread on the GB about "English Summer Ales" and I think I might do one here shortly. I made this Whitbread Original with UK Pale Malt, some british Crystal, Torrified Wheat and then Styrian Goldings & Kent Goldings with 1099 which has this great bready, crackery profile. I would take out the Crystal 55°L and sub it with Munich or maybe Crystal 10°L and make it pale. I would probably still hop it the same and ferment it cool (~60°). This yeast also flocs like a MOFO so the beer would be nice & clear. Cheers!

[earthtone]

This past simple pale I did, just 2-Row and some hops as well as this competition bitter I brewed got me thinking about summer bitters....definitely thinking of doing one for the hot summer months. Something really nice and light with just a crisp bit of bitters in the background. I liked the description of the style in the BJCP writeup...I am thinking I'll just do Marris Otter, some crystal 20 and the rest of the torrified wheat I bought for my last bitter - hit something light like 3-5 SRM. Yum!

[Big Nake]

This past simple pale I did, just 2-Row and some hops as well as this competition bitter I brewed got me thinking about summer bitters....definitely thinking of doing one for the hot summer months. Something really nice and light with just a crisp bit of bitters in the background. I liked the description of the style in the BJCP writeup...I am thinking I'll just do Marris Otter, some crystal 20 and the rest of the torrified wheat I bought for my last bitter - hit something light like 3-5 SRM. Yum!

I'm thinking along the same lines. I wasn't going to brew this week, but I'm thinking about resurrecting my blob of 1099 in the fridge and putting this together...English Summer Ale7½ lbs UK Pale Malt7 oz Munich or Vienna7 oz Crystal 10°L4 oz Torrified Wheat (Mash temp 150°)1 oz Styrian Goldings 3.5% for 60 plus 1/2 oz Kent Goldings 4.2% for 60 (about 5.6 AAUs)¾ oz Styrian Goldings for 15 mins¼ oz Styrian Goldings plus ½ oz Kent Goldings for 1 minuteWyeast 1099 Whitbread Ale YeastFerment low (~60°) and allow for a short d-rest at the end of primary because the 1099 creates a small amount of diacetyl. Cheers.

[Uisgue]

I like a Weizenbock for a fairly quick turnaround. And more character than your basic wheat.

[cavman]

Cavman... I was just thinking about this yesterday. I remember a thread on the GB about "English Summer Ales" and I think I might do one here shortly. I made this Whitbread Original with UK Pale Malt, some british Crystal, Torrified Wheat and then Styrian Goldings & Kent Goldings with 1099 which has this great bready, crackery profile. I would take out the Crystal 55°L and sub it with Munich or maybe Crystal 10°L and make it pale. I would probably still hop it the same and ferment it cool (~60°). This yeast also flocs like a MOFO so the beer would be nice & clear. Cheers!

I remember that thread as well, I was interested as I had recently had Summer Lightning. I believe George was in on that thread as well.

[Big Nake]

I remember that thread as well, I was interested as I had recently had Summer Lightning. I believe George was in on that thread as well.

Well, I'm running with this now. I took my harvested 1099 (saved on 3/11) out of the fridge and made a starter for it. I put a recipe together (above), got my grains ready to go, water filtered, hops are ready and I'm making this beer tomorrow. When I poured off the small amount of beer into the sink, it had that distinct crackery aroma to it. I swear it smells like Saltine crackers. Should be a nice, gold beer for the warmer months. Cheers.

[MAZ]

I'm thinking along the same lines. I wasn't going to brew this week, but I'm thinking about resurrecting my blob of 1099 in the fridge and putting this together...English Summer Ale7½ lbs UK Pale Malt7 oz Munich or Vienna7 oz Crystal 10°L4 oz Torrified Wheat (Mash temp 150°)1 oz Styrian Goldings 3.5% for 60 plus 1/2 oz Kent Goldings 4.2% for 60 (about 5.6 AAUs)¾ oz Styrian Goldings for 15 mins¼ oz Styrian Goldings plus ½ oz Kent Goldings for 1 minuteWyeast 1099 Whitbread Ale YeastFerment low (~60°) and allow for a short d-rest at the end of primary because the 1099 creates a small amount of diacetyl. Cheers.

Alright Mr. Aleman... what have you done with Ken and his awesome lagers???

[earthtone]

ALES FTW!!!! until I get a fermentation chamber.....

[Big Nake]

Alright Mr. Aleman... what have you done with Ken and his awesome lagers???

Ah, German Lagers and English Ales... that's my stuff. You remember those Mexican/Irish restaurants like Carlos Murphy's or Josè Flanigan's? When I open my brewpub, I'll call it Fritz Churchill's Biergarten & Pub.