gunhaus
Well-Known Member
- Joined
- Mar 8, 2006
- Messages
- 721
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Frankenbeer, whatchya got stew, stone soup, Picaso brew, whatever you call it. You know what i mean, those beers where you have a pile of this and that laying around and just say what the heck! I usually get one or two of these a year, and sometimes you get a real gem with the hodgepodge.
A few weeks ago I started out with a pretty straight up cream ale bill - 75% 2 row, 25% corn some cream ale yeast and some Perle and Saaz hops. Alone it would have come together as a good beer - been there done that. But then I noticed a bag with 8 oz of flaked barley laying there left over. And I though a tad bit more mouthfeel wouldn't hurt. So in it went. Then i found 4 oz (3.6 but whos measuring) of roast barley. So in it went for some color. THEN, I had a jar with about 6 oz of homemade invert #2 sugar - so in she went - a bit more attenuation never hurts. And away we went. I got a wort that was clearly going to be in the red/amber territory, and crystal clear to boot. It smelled fantastic fermenting, and the sample when i measured for FG was dandy, even piss warm and flat. I gassed it up for a couple weeks, and last night while flipping the pork butts I tried a couple three glasses - Wowie! A very dangerous red lawn mower/bbq beer if i ever had one. Nothing exotic, and surely it would offend the hyper hazy IPA crowd, but a really nice brew. Still has a little haze but another two weeks and it will be a winner at the memorial day pig roast.
So what kind of abominations have you made that came out a real jewels?
A few weeks ago I started out with a pretty straight up cream ale bill - 75% 2 row, 25% corn some cream ale yeast and some Perle and Saaz hops. Alone it would have come together as a good beer - been there done that. But then I noticed a bag with 8 oz of flaked barley laying there left over. And I though a tad bit more mouthfeel wouldn't hurt. So in it went. Then i found 4 oz (3.6 but whos measuring) of roast barley. So in it went for some color. THEN, I had a jar with about 6 oz of homemade invert #2 sugar - so in she went - a bit more attenuation never hurts. And away we went. I got a wort that was clearly going to be in the red/amber territory, and crystal clear to boot. It smelled fantastic fermenting, and the sample when i measured for FG was dandy, even piss warm and flat. I gassed it up for a couple weeks, and last night while flipping the pork butts I tried a couple three glasses - Wowie! A very dangerous red lawn mower/bbq beer if i ever had one. Nothing exotic, and surely it would offend the hyper hazy IPA crowd, but a really nice brew. Still has a little haze but another two weeks and it will be a winner at the memorial day pig roast.
So what kind of abominations have you made that came out a real jewels?