BacklitAvenger
Member
- Joined
- Oct 17, 2008
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Apologies, but I figured the lack of response was due to perhaps lack of detail.
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So I was a bit curious about some ideas I had for switching it up a bit with some traditional recipes with a few changes.
First I was considering an oatmeal porter, rather than a stout.
Second a very dark or black IPA, furnished with either stout or porter grain bill.
Third how about an India Pale Lager? Or fourth a stout or porter via lager yeast?
Do you guys think the lager yeast would work well in an IPA or stout/porter? I was hoping the classic lager roundness or smoothness might add an interesting dimension to a hop bomb or a roasty, chocolatey black beer.
How would I go about calculating the amount of oats to add to the porter?
Also any suggestions to the black IPA recipe? I love hopbombs but I always have wanted an IPA with substantial malt flavors, whether caramel tasting or roasty tasting. I was thinking a drier stout with citrus tasting hops and dryhopping.
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So I was a bit curious about some ideas I had for switching it up a bit with some traditional recipes with a few changes.
First I was considering an oatmeal porter, rather than a stout.
Second a very dark or black IPA, furnished with either stout or porter grain bill.
Third how about an India Pale Lager? Or fourth a stout or porter via lager yeast?
Do you guys think the lager yeast would work well in an IPA or stout/porter? I was hoping the classic lager roundness or smoothness might add an interesting dimension to a hop bomb or a roasty, chocolatey black beer.
How would I go about calculating the amount of oats to add to the porter?
Also any suggestions to the black IPA recipe? I love hopbombs but I always have wanted an IPA with substantial malt flavors, whether caramel tasting or roasty tasting. I was thinking a drier stout with citrus tasting hops and dryhopping.