gigidogg

Recipes 

Haven't seen this kind of thread posted anywhere. I have a new chest freezer conversion ripe to be filled with good beer and with the hop shortage I'm looking for suggestions. Any ideas?

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Primary: Hard Lemonade
Secondary: none
Kegged: Boddington's clone, Chocolate porter, pale ale

Sloppy Sam

Recipes 

Scottish Ales.

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Next up: EdWort's ApfelWein
Primary: American Light,
Kegged: EdWort's ApfelWein
Drinking: American Light, Dunkel Weizen, English Bitter, Ginger Mead
Tapped: HopHead Double IPA

Bearcat Brewmeister

Recipes 

+1.

I use Pacific Gem in my Scottish with a little EKG. Pacific Gem are available and I just got some EKG today, so it must be available off and on.

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Kegged: Belgian Dark Strong, Robust Porter
Secondary: --
Primary: --
Next Up: Ryewine
Projects: Freezer Conversion (Done), HERMS (Done), Lager Fermentation Mini-fridge Extension (Done)
Drinking: Great Lakes Edmund Fitzgerald, Fuller's 1845, Lakefront Fixed Gear, beers from SAVOR

niquejim

Recipes 

Must agree with Scottish ales
99% pale
1% roasted barley

Hopped like you are reallllllllllllllllllllllllllly cheap

TexLaw

Recipes 

Scottish and Irish ales, English Brown ales, German lagers, lower OG or sweeter Porters and Stouts, hefeweizens, wits and many other Belgians, Northern German altbier and (to some extent) Dusseldorf alts, Koelsches, blond and cream ales, and all the hops alternatives (smoked malts and spice/herb/vegetable beers).

For the most part, just avoid the big, hoppy, "American" styles, and you are in pretty good shape.


TL

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kmlavoy

Recipes 

I agree with Texlaw. There are a ton of styles you can brew effectively without making hop bombs. I've seen some great brewers do beers where there was only one small hop addition 15 minutes into the boil. Changing up when you add your hops will change utilization, which can have a huge affect on taste and aroma. The taste of your beers is as much determined by the malt profile as the hop profile. Also, I'm reading Brew Like a Monk, and there was a whole write up in the America section where brewers are talking about affecting the tastes of their beers by doing different things with the yeasts, fermentation temperatures, blending yeasts etc.

It's probably kind of hard to keep track of some of that stuff with the yeast in a non-lab environment, but it's worth exploring some of these things. 150 years ago brewmasters were working with far less scientific data than we do nowadays in a kitchen or backyard brewhouse.

david_42

Recipes 

Brew Your Own, March-April, has a "Hop Survival Guide".

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Bobby_M

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Recipes 

Sours. The Flanders I did recently had 12 IBU.

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brewt00l

Recipes 

Do you mean in addition to the standard 60m bittering addition or as the sole hop addition?

discgolfin

Recipes 

I think not only what has been said above, but also using some less known or less comon varieties that will still be out there. I do not forsee having a complete loss of hops..just all of the most common and used hops. Some of the bittering hops will always be available..so think about these for your brews..

Jay

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Primary: DFH 60 IPA
Secondaty: Blond Ale, Apfelwine, Crandaddy mead
Bottle: Blue moon clone,Kolsch, Eds House Ale, Barley wine, Stone IPA, Oatmeal stout, Hefe,

Drinking: 60 minute IPA, Honkers Ale, Wheat, cherry wheat, Appfelwine,

On Deck: Imperial Stout,