Suggestions for a big beer

It has been a while since I brewed anything of 1.075 or so, I have a spare carboy sitting around that is just begging to age a big beer! I have brewed many large beers in the last 6 months and they are all either aging in bottles or aging in carboys. I am not sure what style to brew next? Does anybody have any suggestions as to another style or recipe for a big beer that I could make?

Here is what I have brewed

Imperial India Pale Ale
Belgian Dark Strong Ale
Belgian Tripel
Imperial Stout
Strong Scotch Ale
Barley Wine

I am on a huge WLP029 kick recently, and I was thinking that I may try to use WLP029 on a baltic porter or imperial pilsener/kolsch....

How about a Tripple IPA.


Recipe: Imperial Death Star TIPA


Style: Imperial IPA
TYPE: All Grain


Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.73 gal
Estimated OG: 1.131 SG
Estimated Color: 16.8 SRM
Estimated IBU: 211.0 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
17 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 73.91 %
2 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 8.70 %
2 lbs Victory Malt (28.0 SRM) Grain 8.70 %
2.50 oz Columbus (Tomahawk) [14.00 %] (90 min) Hops 91.5 IBU
1.50 oz Centennial [8.50 %] (Dry Hop 21 days) Hops -
1.50 oz Cascade [7.10 %] (Dry Hop 21 days) Hops -
2.00 oz Cascade [5.60 %] (40 min) Hops 24.0 IBU
2.00 oz Centennial [8.50 %] (35 min) Hops 34.4 IBU
1.50 oz Cascade [5.60 %] (30 min) Hops 15.8 IBU
1.50 oz Centennial [8.50 %] (25 min) Hops 21.7 IBU
1.00 oz Cascade [5.60 %] (20 min) Hops 8.3 IBU
1.00 oz Centennial [8.50 %] (15 min) Hops 10.3 IBU
1.00 oz Cascade [5.60 %] (10 min) Hops 5.0 IBU
1.50 oz Cascade [5.60 %] (5 min) (Aroma Hop-SteepHops -
1.00 tsp Irish Moss (Boil 15.0 min) Misc
2 lbs Cane (Beet) Sugar (0.0 SRM) Sugar 8.70 %
American Ale (Wyeast Labs #1056) [Starter Yeast-Ale


Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 21.00 lb
----------------------------
Single Infusion, Light Body
Step Time Name Description Step Temp
75 min Mash In Add 26.25 qt of water at 168.3 F 152.0 F
10 min Mash Out Add 16.80 qt of water at 198.1 F 168.0 F

Try the Baltic Porter. Good idea to try it with Kolsch yeast. Im drinking mine now. Came out really well with California Common yeast.
Otherwise how about a Belgian Golden Strong? My one is currently blowing the socks off everyone that drinks it. 1.085 to 1.003 (honestly!)

Bru said:

Try the Baltic Porter. Good idea to try it with Kolsch yeast. Im drinking mine now. Came out really well with California Common yeast.
Otherwise how about a Belgian Golden Strong? My one is currently blowing the socks off everyone that drinks it. 1.085 to 1.003 (honestly!)

Click to expand...

I certainly believe your attenuation. I get similar attenuation from the Chimay strain that I bottle harvested. It is crazy!

I think I am going to go with the baltic porter:

here is a start


11# Two Row
4 # munich
1 # white wheat
8 oz crisp amber
8 oz crisp brown
8 oz English C 75
8 oz English C50
4 oz victory
4 oz dehusked carafa III

1.5 oz magnum at 75 %10 AA
1 oz cascade at 45 %4.8 AA
1 oz casdade at 20 %4.8 AA
1 oz cascade at 10 %4.8 AA
1 oz cascade at 5 %4.8 AA

77.54 IBU
1.083 OG
22.5 SRM

WLP029 or Rogue Pacman fermented 65-67 degrees

I'll try remember to post my BP recipe tomorrow. OG was 1.085. Not too big but very tasty.