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Old 10-23-2007, 10:27 PM   #1
massappeal120
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Default What's the right thanksgiving beer?

So I would like to start my 2nd batch of homebrew by thursday night. Looking at the time schedule this will be a late november beer, hopefully drinkable by thanksgiving. So what do I do? I was leanin towards a Russian Imperial stout, but now I am thinking thats probably way too heavy an ale to be coupled with thanksgiving gorging. Plus it would be perfect for the batch after as it will be nice and cold by then perfect weather for an ale built for siberia. So what then? IPA seems like an alright fit but I just did an english pale ale and wanted something a lil diff. Porter maybe? Heffe? I dont liek the pumpkin beers that always pop up at this time of year so that is out. If i could do lagers i think a dopplebock would fit nicely inbetween pale ale and imperial. Anyone know of anything dopplebock-esque that is int eh ale category. Flaverful medium to dark beer german or belgian preferably. hmm??? Lemme know.

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Old 10-23-2007, 10:33 PM   #2
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A nice Bock?

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Old 10-23-2007, 10:34 PM   #3
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pumpkin beer?

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Old 10-23-2007, 10:37 PM   #4
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Maybe find a recipe from colonial America?

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Old 10-23-2007, 10:44 PM   #5
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I was under the impression that bocks were strictly done with lager yeasts. Which I am not capeable of brewing at the moment. ( to controlled temp for lager breweing in the 50's) If a bock can be done with ale yeast than that is what I wanna do.

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Old 10-23-2007, 10:47 PM   #6
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Pumpkin ale is a board favorite, but there are plenty of options. A winter warmer wouldn't be inappropriate, or you could go with something more traditional (pilgrim-esque if you will) - an English mild, brown, or porter.

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Old 10-23-2007, 10:47 PM   #7
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http://byo.com/recipe/254.html

An interesting porter, gives you strength to lead a charge against some red coats.
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Old 10-23-2007, 10:53 PM   #8
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+1 for pumpkin

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Old 10-23-2007, 10:54 PM   #9
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Turkey Trappist? Just a thought...

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Old 10-24-2007, 12:17 AM   #10
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personally i love drinking porters and stouts in the fall.

from what i have read, aparently imperial stouts take very long times to ferment out to be ready for consumption (veterans can chime in here if im wrong) like 5-11 months or something?

you could probably get away with a porter, thats what im doing....

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