A local Seattle brewery (Big Al's) is having a pretty cool homebrewing centric event this weekend, that they're calling "Share the Wort!". Basically, they're going to whip up a big batch of wort for their Brougham Bitter, and distribute about 6 gallons of wort to a bunch of homebrewers. We're all encouraged to add our own hops, specialty grains, and yeast, to create some unique permutations of their beer. There will be some BBQing at the brewery, some future dates for sharing and comparing, and overall sounds like a pretty neat idea. My hat's off to Big Al and Company for thinking outside the box.
I was hoping some of you had a few recommendations! I haven't been given a very thorough description of the wort that we'll be given, but Big Al's website describes the following for the Brougham Bitter:
Malt: ESB, Victory, Crystal 120, Crystal 40, Wheat Malt, and Black Barley
Hops: Nugget, Fuggle, and EKG
Yeast: Wyeast 1084 Irish Ale
ABV: 5.5%
O.G.: 1.055
IBU: 25
Since I'll be adding my own hops and yeast, you can discount that part. The wort itself looks to be fairly middle-of-the-road, and could probably work for a number of different styles. I was thinking of trying my hand at a Rauchbier, which is something I haven't done before. (What better chance to muck around with a recipe, than when you're getting a bunch of cheap wort?
).
I don't have a ton of experience with the style, and I really want to smoked flavor to be nuanced, I'm not after in-your-face-bacon-smoke. Does anyone have some suggestions or tips for me?
I was hoping some of you had a few recommendations! I haven't been given a very thorough description of the wort that we'll be given, but Big Al's website describes the following for the Brougham Bitter:
Malt: ESB, Victory, Crystal 120, Crystal 40, Wheat Malt, and Black Barley
Hops: Nugget, Fuggle, and EKG
Yeast: Wyeast 1084 Irish Ale
ABV: 5.5%
O.G.: 1.055
IBU: 25
Since I'll be adding my own hops and yeast, you can discount that part. The wort itself looks to be fairly middle-of-the-road, and could probably work for a number of different styles. I was thinking of trying my hand at a Rauchbier, which is something I haven't done before. (What better chance to muck around with a recipe, than when you're getting a bunch of cheap wort?
). I don't have a ton of experience with the style, and I really want to smoked flavor to be nuanced, I'm not after in-your-face-bacon-smoke. Does anyone have some suggestions or tips for me?
