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Old 04-04-2011, 07:40 PM   #1
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Default Need recipe suggestion....

I have an event I have to brew some beer for on May 28th. Its a 4 course meal, 4 brewers, food is to be tailored to pair with the beer. I dont know what the others are making.

Only have bottles, no keg.
Only have 7 weeks, best to make a beer thats tasty when young.
Dont like step mashing, I always get it wrong.
Its going to be the beginning of summer...
Im not very experienced, only made aroound 8 AG's.

Any ideas? Im thinking maybe a DIPA...

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Old 04-04-2011, 07:42 PM   #2
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I'd do an English Brown with a hearty malt backbone and subtle english hops in the back. Drinkable and goes with almost everything!

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Old 04-04-2011, 07:54 PM   #3
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What kind of menu will they be looking for? Talking more regional, or at least the theme. If it's wide open, then I would go with either the already mentioned EBA, or maybe a solid English pale ale. I'll be bottling my second brewing of my ESB this week, so I'll be able to comment on how it tastes in another couple/few weeks.

Another contender could be a cream ale, amber ale (either American or English), moderate IPA (don't want too much bitterness with it this young, unless everyone loves face implosions).

If you want the IPA, then I would go for an English IPA, since it won't be as high in IBU's... Doesn't mean you can't dry hop the sucker and get the flavor/aroma there. Or do something with FWH, so that you get the IBU's without the bitter hit.

Plenty of options available to you, just make sure it's a style/recipe that will be good in under 2 months from grain...

BTW, which course are you being asked to supply for? That will help us help you more.

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Old 04-04-2011, 08:04 PM   #4
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I hate hefeweizens myself, but that would be a good one to make in a short time, especially since the yeast is part of the flavor profile so if the beers are shaken up a bit during transport or if someone doesn't know how to correctly pour a homebrew, they don't get murky chunky beer.

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