CreamyGoodness
Well-Known Member
Two new experimental brew ideas now that my asparagus mead is ready to taste....
Karela IPA
What if I dry hopped an ale with bitter mellon (after a relatively normal if muted hop schedule)? Maybe a little lactose as well to cut the intense bitterness of the bitter mellon. Can anyone see this working? If so, how about just taking a typical IPA recipe, cutting out the halving the hops that go in at 60 minutes, and add half of my karela at 60 and half at flame out?
Luffa mead
Chinese/Vietnamese luffas are delicious and light tasting. I cant think of any reason a mead wouldnt benefit from a little luffa flavoring. Might be my next 1-liter bottle grenade.
Karela IPA
What if I dry hopped an ale with bitter mellon (after a relatively normal if muted hop schedule)? Maybe a little lactose as well to cut the intense bitterness of the bitter mellon. Can anyone see this working? If so, how about just taking a typical IPA recipe, cutting out the halving the hops that go in at 60 minutes, and add half of my karela at 60 and half at flame out?
Luffa mead
Chinese/Vietnamese luffas are delicious and light tasting. I cant think of any reason a mead wouldnt benefit from a little luffa flavoring. Might be my next 1-liter bottle grenade.
