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I've been thinking about doing an Aramis-Munich SMASH Oktoberfest, though Aramis obviously aren't quite an Oktoberfest-style hop choice.

I'm brewing my first oat ale this weekend, but that will be a conjecturally Dutch recipe (based on an oat-intensive grist from 1404 and a detailed recipe from later that calls for all barley, both found on SUABP). It'll be made from very pale malts (standing in for historical unkilned ones)...

Looks a bit hoppy in the balance (I'm looking at it in the calculator and predicting a BU:GU ratio of .93), but otherwise quite nice. If you added another two pounds of DME, you'd have something in classic American Pale Ale territory but with honey malt in lieu of the usual crystal. (I'd...

That sounds tasty, but I can't see it getting much darker than about 20L without a color malt. That isn't out of style, but for mine I'm aiming a bit darker.

My swamp cooler is full right now with a pale doppelbock, so it'll be a couple weeks before I can do a Baltic porter (since the authentic versions are lagered), but I'm currently planning to use exactly the recipe I started this thread with unless anyone has any particular suggestions.

There is no such thing as a Trappist IPA, or even a Trappist-style IPA. Trappist yeasts are used in Belgian-inspired beers that aren't Trappist-like in style, including things like New Belgium Belgo, but please for the love of good beer don't describe something as Trappist-style when it's...

A beer judge's job is to give you feedback that lets you take the things you like to make, and make them even better. This judge failed to provide useful feedback for this purpose. But a good judge is invaluable.

I brew my version as a three gallon batch, as follows: 8lb pilsner malt .5lb chocolate malt 2lb white sugar 1oz Saaz 60' 1oz Saaz 15' (I don't think the above hop bill is quite right, but I like how it comes out anyhow) Wyeast 3787 (Trappist High Gravity) This gets me the correct...

A tiny bit of preserved lemon - not enough to be too sour or too salty - could be delicious. Think of that bit of salty flavor in a Leipziger Gose.

Whereas I'd vote for the savory - in the other, the honey won't sweeten the beer, it'll just boost the gravity and attenuation a little. The cilantro, on the other hand, sounds like a fascinating touch.

I'm trying to devise a Baltic porter, since it's a style I love but have never brewed. I'm not specifically looking to clone Baltika #6, but if it came out close to that I'd be pretty darn content. Here's my thoughts so far: 15# mild malt 1/2# C60 1/2# C120 1# midnight wheat 2oz...

Fermentation is an anaerobic reaction and does not require oxygen; the stuff the caps absorb therefore doesn't affect how much CO2 is produced.

Yeah, that's my take on it. They're not bad, but there's plenty of better local beer available these days.

Yeah, that's right. There's a definite chocolate aspect to the smell that (hopefully!) supports the black cherries. I'll report in on how the recipe came out once it's bottled.

At least in my case, it's that black IPA seems to work well but I don't like IPAs. Also, the idea isn't a heavy beer - it's that certain flavors don't require one to work well, so let's stop confining them to things like stouts. The version I wound up brewing dropped the roasted barley for an...

I gather it's just fine as a recipe source, provided you don't mistake it for history.

Yup. In the bag, in humidity, it won't stay dry. (I have the same problem with corn sugar in the summertime.)

I'm not aware of any organized monastic orders other than the Benedictines that were active that early. (It's a few years before the Cistercians split off, and the Trappists are over a century later.) Ooh, that would be awesome. Any idea how to go about finding that sort of thing?

Eh, I'm happy to see secondary sources, but only reliable ones. "This is the best guess we have, given that the relevant sources are silent on the matter" works for me, though I'd prefer to see some indication of why it's considered a good guess. "This is the truth," uncited, leaves me wondering...

I'm looking to brew a very early English ale. Specifically, I'm looking at one documented in the Domesday book, brewed by the monks of St. Paul's Cathedral in London in the late eleventh century. The beer is strong - OG has been estimated at 1.113 - and the grist is mostly oats, with some...