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Old 08-17-2012, 04:15 AM   #1
Feb 2012
Denver, Colorado
Posts: 128
Liked 15 Times on 8 Posts

What kinds of recipes do y'all use that are a little unique? A little different? Maybe, a little daring? I'm trying to figure out what to brew next and am feeling adventurous.

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Old 08-17-2012, 04:41 AM   #2
Jul 2009
Frederick, CO
Posts: 186
Liked 8 Times on 8 Posts

My current infatuations: After trying a bunch of sour and brett beers at the GABF last year, I've been investigating those. Also, I have 2 young kids and I want to drink beer but not get intoxicated, so I've also been looking into making good low alcohol beers (though I still like some high-alcohol stuff, I just pour small glasses). And I've been playing around with hops more. For me that's resulted in the following beers:
--Old ale with WLP644 in secondary
--4% amber sour. I grew up some Jolly Pumpkin dregs and pitched them in secondary. I think I'm going to age half on raspberries and just open the other half one bottle a month to see how it changes over time.
--Nailing down my favorite version of a Mild
--Imperial Amber. I used the Gordon recipe from Can You Brew it and amped it up a little and I'm drinking a 9% beer at 4 weeks and it actually tastes good. Low fermentation temperatures for the win on big beers!

Go with whatever excites you and I'm sure you'll be happy. With some of these beers, I like dreaming them up and brewing them as much as I like drinking them!

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Old 08-17-2012, 04:52 AM   #3
MVKTR2's Avatar
Dec 2007
Columbia, MS
Posts: 1,367
Liked 115 Times on 89 Posts

It's just beer. None of it is really that complicated. Sure you could take on a Gueuze, Solera, etc. Maybe a braggot? However you could look to perfect one style, pursue the perfect porter, etc. Another challenge is super high-gravity that's drinkable, 15+% abv. Personally approximately 50% of what I've brewed in the past has been below 4.5% as I really like drinking beer but really don't like being drunk. Thus creating a low-alc IPA 3.2% was a challenge I pursued for a while and is a worthy pursuit. Whatever you want to do... go for it and good luck!
"Perhaps wisdom for me is understanding how truely small I am, and that there is no smug self centered moment of clarity when there is so much more to learn" Anthony Bourdain

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Old 08-17-2012, 05:07 AM   #4
Sir Humpsalot
Sir Humpsalot's Avatar
Nov 2006
Posts: 4,005
Liked 88 Times on 70 Posts

I decided to try to make a pumpkinweiss sometime in the next few weeks. Hopefully it will turn out to be a nice seasonal late summer early fall beer.

I haven't yet done any research to determine whether this type of beer has been done before. I am sure it has but it will be new to me.
In Process: Mango Beer, Homebrewers Pale Ale
Bottled/Kegged:Spicy Light Rye, Rice-adjunct Pale Ale, Mild Bourbon Porter, Roasty Stout, Basic Light Mead, Bourbon County Stout Clone
Up Next: Berlinerweiss, Chocolate Raspberry Ale, and American IPA

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Old 08-17-2012, 11:22 AM   #5
Sep 2011
!, !
Posts: 1,289
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What do you normally brew or drink?

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Old 08-17-2012, 11:41 AM   #6
Jul 2012
Raleigh, NC
Posts: 1,040
Liked 87 Times on 68 Posts

Originally Posted by BrewerBear View Post
What do you normally brew or drink?
Ya... that would be my question...

Me? I did a couple Belgians earlier in the year and then after feeling the effects of BIG BEER decided to try brewing beers with low alcohol but lots of taste.

So I brewed a English Mild and a Kolsch (lagering the first time).

I also broke down and tried a brewing a clone (my first time) of Fat Tire.

This weekend I bottle the Clone and Keg the Mild...


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Old 08-17-2012, 07:52 PM   #7
TopherM's Avatar
Mar 2011
St. Petersburg, FL
Posts: 3,976
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I fell in love with the Gose style at the last tasting event I went to. It's a very unique sour (lacto) coriander wheat with salt added to it that was wildly popular in Germany in the 1900s, but largely lost/ignored in the modern era.

It is so unique, that I entered one in a recent wheat contest and even specified in the "notes" section that it was a "Gose style - Sour Wheat with Salt." All three judges gave me tasting deductions for "tastes like salt." One even said "why would you put salt in your wheat?"

These judges must have failed the Gose section of the BJCP exam, or more likely is even ignored there!

Anyway, ask some of the more prolific brewers in your club if they make one (if you're in a club). Great beer and strangely refreshing!
Primary #1 - Midnight Ryeder (Midnight Wheat and Rye)
Primary #2 - Florida Weiss
Primary #3 - Kane-DOH APA (Honey Citra APA)
Secondary #1 - Downtown Flanders Brown (brewed August 2012)
Keg #1 - Raspberry Florida Weiss
Keg #2 - Cinnamon Raisin Cider
Keg #3 - NONE!
Bottled - NONE!

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Old 08-17-2012, 09:55 PM   #8
Feb 2012
Denver, Colorado
Posts: 128
Liked 15 Times on 8 Posts

I normally drink what I brew. I haven't ever brewed the same thing twice, with two exceptions; an awesome porter and (my favorite) a Belgian Dubbel. Otherwise, I drink everything. I like the idea of a sour beer, I've never had one. I'm, also, thinking about trying a lambic. As soon as I can lager, a whole new world will open up to me and I'm really looking forward to that. I've brewed over 20 AG batches and am having a blast!

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Old 08-17-2012, 10:21 PM   #9
Jun 2012
Salem, NH
Posts: 961
Liked 113 Times on 94 Posts

I went big ish for my 2nd brew. RIS with vanilla beans, bourbon, and oak chips. Over 11.5%, the alcohol is no where to be found after only a month in bottles. Very smooth and will only get better. I love RIS, so I had to go big. But,it wasn't hard. I say go with something you like, make it extreme, over the top, and see what happens. The worse thing is, its not great and you brew again to perfect it.

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Old 08-17-2012, 10:32 PM   #10
Aug 2011
Posts: 57
Liked 13 Times on 13 Posts

Unless its a sour, I usually prefer bigger stronger beers.

That being said, my latest endeavor into bizarre brewing was an 8.5% abv sandy. The beer rose into the mid 70s during fermentation complementing the lemon with some nice clove notes. It's a very deinkable, very strong summer session beer.
bottled: belgian single, saison, Mocha porter, Kolsch, Imperial Pils, citrus/melon IPA.

primary: Man Land Shandy.

secondary: belgian tripel(forever)

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