Gefilte fish IPA

[hobomoto]

In the spirit of many of the brewers here who like to add experimental ingredients to their brews, I have decided to move foreward on a concept of my own:

The Gefilte Fish IPA

I was thinking a citusy, lemony IPA would best compliment the fish. As for adding the jar of gefilte fish, I was thinking post-dry hop.. fish jelly and all.

My hope is that by warming the whole jars worth of gefilte fish and adding it to the brew, I will get a gelatin like effect from the fish jelly: clarification and flavor addition in one.

My hope is for a subtle fish element to compliment the citrusy hops. I am open to hop suggestions btw!

I hear sorachi ace is kinda lemony and is used in japanese lagers if I'm not mistaken. Those go good with sushi so we may be on to something there....

Grain bill: not too sure yet...probably keep it simple to let the hops and fish shine.

Thoughts??

 

[BalloonGuy]

If this is not an April fools joke, it should be.

 

[JonM]

You can dry hop AND dry sardine (after fermentation is complete, of course.) That'll really make both the fish and the hops really pop.

 

[Eucrid]

Sparge with seawater

 

[Horseflesh]

People keep trotting out their sardine advice and I just shake my head. Sardines have never (NEVER) been the right call despite what the Gulf brewing community says, and the best fish beers use exclusively anchovy. Mention sardines at any of the California breweries that invented the style and they'll politely (but firmly) ask you to leave.

Be sure you use enough chloride ion to get that fishy pop.

It's still controversial, but I like to get my calcium up to 150 ppm in these beers too. I'm also experimenting with crushed oyster shells in the mash.

Good luck!

 

[schematix]

Can't wait for tomorrow....

 

[saltymirv]

Is this real life?

 

[Sailingeric]

A little anchovie and you got a Gose

 

[Sammy86]

Remember you have to use the homemade stuff not the jar...you'll get a much more authentic flavor with grandmas recipe than the jar...

While you're at it might as well throw some matzah meal in the mash see if you can extract any sugar from it...shouldn't impact flavor of the beer at all!

:beard:

 

[Cyclman]

Personally, I like to add some tuna caviar to my gefilte fish IPA, very authentic to the BJCP guideline for category 48

 

[Sammy86]

Speaking of gefilte fish had some killer homemade stuff this weekend at Seder...which reminded me if you wanted to add some color go with the beet red horseradish will provide some sweetness at the backend I believe