Danny_P

Recipes 

My wife is a server/bartender at a local restaurant.

The head chef wants to learn how to brew, not to sell...of course, but he wants me to teach him and his kitchen guys on a slow weekday.

He gave me the freedom to come up with whatever I'd like for a recipe, but I'd like to make something that would be universally well recieved.

He's italian, and some of his favorites are Peroni and Birra Rossa (an italian Dopplebock) He also likes Harpoon IPA quite a bit, and a local beer modeled after a scottish 60 (I think) called 10 Penny ale.


My question: What do you think I could brew that all these guys might like? Most of the kitchen staff are from south/central america, but they tend to be a little adventurous with what they'll try.

I want to brew an IPA, even a black IPA but I don't know what might work.


Any thoughts?

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Danny_P

Recipes 

Oh, and I'd also like to try a Partial Mash. I've considered a Rye IPA with Simcoe, but I'm still not sure.

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Homercidal

Recipes 

Lots of choices if they are willing to be adventurous. But I would suggest brewing something that you will want to drink if/when they decide not to drink it. YOu might get stuck with leftovers.

MR2Aaron

Recipes 

For a whole group of novices, I think I'd do a simple pale ale or IPA.

Danny_P

Recipes 

Excellent Point. And thankfully, he's willing to pay for the ingredients and such. I'll just need some new tubing and probably a new auto-siphon.

I'd been wanting to do a Rye IPA for a while now. I think I'll just find a good Partial Mash recipe for that.

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Danny_P

Recipes 

Do you think a Partial Mash would be too much? Should I just do an extract brew?

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HalfPint

Recipes 

So are they letting you do it in the kitchen at the restaurant? If so, do all grain on their stove (if you have the equipment). Those stoves are made to boil large stock pots. I'd brew an APA. It's a simple beer that craft and BMC drinkers would enjoy. Try Ed's Haus Ale found here, http://www.homebrewtalk.com/f66/bee-cave-brewery-haus-pale-ale-31793/

Richabt

Recipes 

It's not that much more difficult and it may be educational in showing how your different grains affect the batch. In the business they are in, they could relate.

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Danny_P

Recipes 

I've never done All-Grain, I don't have the space/equipment at home, and I'd like to be able to do something with them that I can teach well.

(plus I'll have to learn some new brew-terms in Spanish, as most of the kitchen guys don't speak English, and the head chef speaks spanish pretty well too.) I'm bilingual, but I don't know brew-terms

And yeah, they're letting me do it in their kitchen.

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Danny_P

Recipes 

Good point, I think I will go with a good Partial Mash recipe, now to decide what. I may just go with an APA, or trying to come up with some kind of Scottish Ale, the only thing is they want something kinda strong.

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