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Old 07-18-2009, 06:52 PM   #1
Poindexter's Avatar
Oct 2007
interior Alaska
Posts: 1,195
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Certainly one of mythree favorite styles, all time, is the export stouts made in the former British colonies.

Lion from Sri Lanka with its nutty notes, Sheaf from Australia has a strong plum/ raisin note, I could go on and on.

So I am thinking about doing a series of regional North American exports.

I am thinking for instance for SE USA I could look at Charleston, SC around 1840 or so and build a stout around Marris Otter, sugar cane and rice, with low alpha brit hops for the back bone and lots of spice options to round out the balance.

For NE USA I could use pumpkin and squashes to fill out the grain bill; I used maple syrup once before and it fermented completely away, bit of a waste. I recall there used to be hop farms out in western New York, identifying those varieties shouldn't be too hard.

I am confident for Pacific NW it would C hops and lots of them, not sure I even want to brew that one.

Pulling off a well rounded stout out of the upper midwest corn belt is going to take some thinking.

The wheat (and domestic 6 row) of the shortgrass prarie opens some potentials, though finding herbs to balance is a blank to me right now.

I have never used agave syrup, might be as useless as maple syrup in a stout at the SW corner.

And all I got for the Rockies is spruce tips.

So there is seven recipes and I haven't even looked at Canada yet.

I am shooting for 1.070 to 1.080 every time, inky black color, but I want each one to be unique, and evocative of far away places.

Please to chime in with, well anything really, this is the brainstorming phase. EDIT: The underlying priciple is to start with a relatively expensive shipment of barley and hops from England, add local ingredients and make more beer than expected.

Considering primimg the New England version with apple juice and maybe using a couple gallons of AJ in the corn belt.

Also thinking about maybe ditching Brit malt entirely for the wheat belt, use domestic 6 row and domestic wheat with Saaz and Tett the German immigrants reasonably would have brought. The latter will open the field to caramunichs and so on.

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