Off the grid recipe making

Lately I've been feeling tied down by making beers fit into a specific category BJCP or w/e. Anyways I created this recipe with no style in mind just ingredients I like, I'm curious what y'all think about it.

5.5 gallon into carboy
~60% efficiency
All Grain brew in a bag "dunk sparge"

Grain

12 lb. Maris Otter
1 lb Crystal 80L
1 lb Crystal 40L
.35lb Roasted Barley
1lb Honey @ 5 min left in boil

Hops (whole leaf)

1 oz Citra 60 min
1 oz Cascade 10 min
1 oz Cascade Dry hop


Mash Temp 149 F, for 60 min, Mash out 168 F for 10 min
Boil 60 min

Yeast Nottingham Ale Lallemand.


I'm curious about some of your recipes that were off the top of your head. What were they and how did they turn out? Also do you think there's too much crystal malt in my recipe? Cheers

 

Why not? It looks good to me.

The strangest one I have made was a variation on a Pumpkin ale. I used Spaghetti Squash instead of pumpkin. Spaghetti Squash to me has a peppery taste so I used T-58 yeast that also gives a peppery flavor. It was awesome!!!

One of my best Brown ales ever was made with leftovers. I tried to improve it with different ingredients the second go round, it was not as good. I made a third that was much closer to the first. I may have to get the original ingredients some day to see if it really was that good.

Neither of these was really outside their style though...

 

Ha wow Spaghetti squash I wouldn't have guessed that would work. Saaz hops might go nicely with it.

 

4.5 lbs Spaghetti Squash pulp
6 lbs 2 row
4 lbs Golden Promise
1 lb Caramunich II
rice hulls

.5 oz Nugget 60 min.
1 oz Sterling 15 min
1 oz Sterling flameout.

Mashed at 152 for 60 min. hit a little low at 150

OG 1.051 Target was 1.058
Didn't record FG.

 

looks like a malty amber ale to me

 

I sure hope so. It will be interesting to see how the hops work out. I'll try to let y'all know. btw nice calculus reference, however picking dv and u is important for integration by parts.

 

Yeah, I feel you. I think its fin to brew outside of the style.

Think Black IPAs, Blonde Stouts, India Pale Lagers etc. Some say they're just names (they are), but they also represent a willingness to experiment.

Go for it!

 

I think it'll work out for him. I had a sweet, fruity hop, amber ale at a fest and it's one of the few that I remember.

 

I was considering toning it down a notch maybe 1.5 lb total. But then again if it's too much it gives me an excuse to brew it again. I'm a sucker for sweet, caramely beers.

 

10 lb Pale Ale
1 lb Roasted Barley
0.5 lb Chocolate
0.25 lb Midnight Wheat Malt
0.5 lb Cane Sugar
Northern brewer hops and S04

This is a stout I'm going to make, hopefully this weekend since we've got an unseasonably warm forecast. It is the same idea. A bunch of ingredients I really wanted to use despite some doubt that it would turn out like stouts that I enjoy. I'm really excited for it.

 

I just brewed a wheat bear that kind of falls in no mans land. We raise durum on our farm, so I came up with a recipe using that.
5# raw durum
2.5# pilsner
2# Munich
1# Vienna
.5# c-40
.5#c-80
2 oz chocolate malt
.5oz tettnanger and saaz 60
Wyeast 1010

Taste going into the fermenter is great.

 

If you look at Stone's newest Stoichasticity brew, anything is possible. To me, if your recipe looks good to you, brew it! Life is too short to follow all the guidelines in the BJCP.

 

That I like. Midnight Wheat Malt sounds like it would go great, let me know how it turns out!