Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > New recipes or variations on themes?

Reply
 
LinkBack Thread Tools
Old 02-22-2009, 04:55 AM   #1
ChshreCat
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
ChshreCat's Avatar
Recipes 
 
Join Date: Aug 2008
Location: Camano Island, Washington
Posts: 11,258
Liked 457 Times on 363 Posts
Likes Given: 17

Default New recipes or variations on themes?

I just put a redux of my Brown Biscuit ale in the fermenter tonight and started thinking. It's a very tasty brown ale, but with the biscuit malt and special B in there... this would probably be good with a Belgian yeast. Maybe a little sugar.

That got me wondering. How often do folks play with their recipes and bend them into different styles as opposed to doing whole new recipes?

It seems to make sense. If you think you have something good to start with, why not use it as a base and change parts of it?

I know it won't work to do everything you want. Beer styles are just too varied. But it was just something that was bouncing around in my head.

__________________

"Science + beer = good!"
-Adam Savage

ChshreCat is offline
 
Reply With Quote Quick reply to this message
Old 02-22-2009, 12:21 PM   #2
Bob
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Location: Christiansted, St Croix, USVI, US Virgin Islands
Posts: 3,921
Liked 126 Times on 94 Posts
Likes Given: 36

Default

Really often. Really, really often.

As I quoted in my article on American Amber Ale on the HBT Wiki:

"Add some 80L crystal to Sierra Nevada Pale Ale and you not only have a different beer, but a different style of beer." [emphasis mine]

One of the easiest ways to change something is to change the yeast, as you've noted. WY3787 instead of WY1056 will make a drastic change! In your case, changing to Trappist or Ardennes yeast will make your Brown Ale an Oud Bruin (well, Dubbel).

I brewed an Enkel Bier (Belgian-style Single) once at a brewpub for which I was brewing. It was their house light beer (Pils with a touch of Vienna, hopped with Saazer), fermented with leftover 3787. That's it! That's the only change. People thought I was a Gawd for developing this light, crisp but definitely Belgian ale. I beamed beneficently and thanked them.

I'd rather bend an established recipe into something different - substituting ingredients, mainly - than try to design a completely new recipe.

Cheers,

Bob

__________________

Brewmaster
Fort Christian Brewpub
St Croix, US Virgin Islands

Bob is offline
 
Reply With Quote Quick reply to this message
Old 02-24-2009, 07:57 PM   #3
ChshreCat
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
ChshreCat's Avatar
Recipes 
 
Join Date: Aug 2008
Location: Camano Island, Washington
Posts: 11,258
Liked 457 Times on 363 Posts
Likes Given: 17

Default

I figured I wasn't the only one who's mind wanders in that direction. I find myself doing this when just reading recipes in books. Thinking "But... what if I did THIS with it... or maybe THAT?"

__________________

"Science + beer = good!"
-Adam Savage

ChshreCat is offline
 
Reply With Quote Quick reply to this message
Old 02-24-2009, 09:32 PM   #4
Bob
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Location: Christiansted, St Croix, USVI, US Virgin Islands
Posts: 3,921
Liked 126 Times on 94 Posts
Likes Given: 36

Default

Yeah, you're not. I usually find my mind wanders into the Yeast section of the store, wondering what Fuller's London Pride would taste like if it were fermented with Roselare...

__________________

Brewmaster
Fort Christian Brewpub
St Croix, US Virgin Islands

Bob is offline
 
Reply With Quote Quick reply to this message
Old 02-24-2009, 10:04 PM   #5
KingBrianI
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2008
Location: Durham, NC
Posts: 3,488
Liked 76 Times on 56 Posts
Likes Given: 7

Default

I've been planning on making significant use of a saison yeast once temperatures warm up. Instead of fighting the temperature, let it work for you, I say. APAs, IPAs, cream ales, blonde ales, whatever strikes my fancy, will be fermented with saison yeast. Should make for an interesting twist.

__________________

I'm too lazy and have too many beers going to keep updating this!

KingBrianI is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Variations in OG pretzelb Beginners Beer Brewing Forum 3 10-19-2009 03:36 PM
Variations on malt extractions The_Chemist Beginners Beer Brewing Forum 3 11-04-2008 01:29 PM
Variations of Apfelwein skier! Wine Making Forum 3 07-05-2008 06:26 AM
Aplfelwine Variations? Sea Wine Making Forum 29 01-26-2008 03:02 AM
Temperature variations? mdbrewer Beginners Beer Brewing Forum 6 12-26-2005 10:12 PM