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Spring is here, new Community Brew?

ingredients recipes

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#1 miccullen

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Posted 09 April 2013 - 09:14 AM

Any interest?I'm up for nearly anything.
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#2 HVB

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Posted 09 April 2013 - 09:16 AM

I am up for something.
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#3 johnpreuss

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Posted 09 April 2013 - 09:22 AM

Saison or hoppy american wheat or somekind of farm house ale with some crazy adjuncts

Edited by johnpreuss, 09 April 2013 - 09:23 AM.

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#4 miccullen

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Posted 09 April 2013 - 09:24 AM

I am thinking Belgian and pale with some twist, maybe some fancy raw sugars?
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#5 MtnBrewer

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Posted 09 April 2013 - 09:26 AM

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#6 johnpreuss

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Posted 09 April 2013 - 09:27 AM

I am thinking Belgian and pale with some twist, maybe some fancy raw sugars?

Yes, this.
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#7 HVB

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Posted 09 April 2013 - 09:30 AM

I am thinking Belgian and pale with some twist, maybe some fancy raw sugars?

Brett .. can we have some brett? Please!
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#8 miccullen

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Posted 09 April 2013 - 09:33 AM

Brett .. can we have some brett? Please!

that's a possibilty
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#9 HVB

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Posted 09 April 2013 - 09:35 AM

that's a possibilty

I can accept that ..
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#10 MtnBrewer

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Posted 09 April 2013 - 09:41 AM

Thinking saison. Who's with me?

#11 Gus13

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Posted 09 April 2013 - 09:41 AM

Thinking saison. Who's with me?

Saisons are always good. Brewing mine up this week.
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#12 HVB

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Posted 09 April 2013 - 09:43 AM

Thinking saison. Who's with me?

As long as it is not a traditional basic one I am game. I want something unique.
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#13 miccullen

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Posted 09 April 2013 - 09:44 AM

if I can get away with using T-58 I'll do it
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#14 MtnBrewer

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Posted 09 April 2013 - 09:46 AM

As long as it is not a traditional basic one I am game. I want something unique.

Rye saison. Rye instead of wheat, some kind of interesting sugar like jaggery or turbinado, dry hopped with Santiam (or some kind of spicy hops) and (optionally) fermented with Brett.

#15 miccullen

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Posted 09 April 2013 - 09:52 AM

Rye saison. Rye instead of wheat, some kind of interesting sugar like jaggery or turbinado, dry hopped with Santiam (or some kind of spicy hops) and (optionally) fermented with Brett.

I have 1 lb of Jaggery and 2 lbs of Gur available, no rye on hand at the moment bu that is easily rectified
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#16 MtnBrewer

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Posted 09 April 2013 - 09:54 AM

I have 1 lb of Jaggery and 2 lbs of Gur available, no rye on hand at the moment bu that is easily rectified

Which one is made from palms? That's the one I'm going for.

#17 miccullen

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Posted 09 April 2013 - 09:57 AM

Which one is made from palms? That's the one I'm going for.

the Gur is according to the labeling
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#18 armagh

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Posted 09 April 2013 - 09:58 AM

You guys aren't fooling me, you'll end up doing another IPA. That said, a Saison using malted spelt, modestly hopped, employing a highly attentuative yeast, I could go for that.ETA: www.candisyrup.com

Edited by armagh, 09 April 2013 - 09:59 AM.

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#19 HVB

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Posted 09 April 2013 - 10:02 AM

Rye saison. Rye instead of wheat, some kind of interesting sugar like jaggery or turbinado, dry hopped with Santiam (or some kind of spicy hops) and (optionally) fermented with Brett.

Rye is cool. I have not used Jaggery, gar or Santiam and with that said, I am ready to rectify that situation.
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#20 miccullen

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Posted 09 April 2013 - 10:03 AM

You guys aren't fooling me, you'll end up doing another IPA. That said, a Saison using malted spelt, modestly hopped, employing a highly attentuative yeast, I could go for that.ETA: www.candisyrup.com

these always seem to end up with a red colored rye IPA
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