I found, very quickly, that macro-beer-onomics is similar to micro. Where Yooper is talking about IBU/SG ratios, and the balance between flavors and tastes in a single beer. I found the same applied to my beer cellar rather quickly. After about 2-3 years into brewing, I had 10-12 cases of beer and was still picking up 12 packs at the beer store when I was going out. My cases were: Irish Stout, Chocolate Stout, Porter, Brown Ale, 2 IPAs, a Double IPA and a Amber Ale, loaded myself down with "big beers" and I was getting Sam Adams Light, Schlafly Summer Lager, Great Lakes' Dortmunder and beers like that for Summer drinking. I added a Summerfest, my first recipe creation, 3 years ago, and I can't keep it around in the winter, it's a 3.4% Lager that I use Ale yeast in. Cherry Wheat because SA can't seem to get it as right as I can that comes in at 3.6 and a Lawnmower Ale, at 3.2%, mostly for my dad so he doesn't spring MGD 64 on me at the lakehouse, but I nailed the hops here recently that I keep a case for myself, and at <$15/case in materials it's a keeper on the bottom line alone.
Now my beer cellar, actually just a stack of cases in the back corner of my basement , is rounded out and I haven't bought commercial beer for myself, except for a 6er to sample, or harvest yeast from, in 2+ years.
It's not often you are going to spend 3-4 hours sweating in your yard, and feel the need for a Sierra Nevada Bigfoot to quench your thirst.
You can try to explain that low-ABV beers require more skill than big ones.
Definitely do not share your homebrew with these idiots. Any of it. They want to get tanked, they can buy.
Nah, this last one was supposed to be 4.9%, but I had it attenuate more than planned, finishing at 1.008. Great for the taste, but it finished at 6%! Still better than the original 7.2% but not exactly a session beer.
I'm going to try again with "maltier" malts for the malt backbone and try to keep the IBU/SG ratio the same, and shoot for a lower OG. It's definitely the most challenging beer I've been trying to make to date.
(In a slightly "in awe" category, the authority I was asking advice from was John Palmer last evening. He spent quite a long time talking about recipe creation with me. Didn't get much advice on the session IPA but he told me his thoughts on my plans for a blonde dopplebock).
I just got back from the NHC, and I spoke to several great brewers about my goal- trying to make a really good but lower ABV IPA. It's extremely difficult to do, and I was asking advice from some well-known brewers to try to find out what would be the best way.
Drinking beer is like sex, you can pound them fast and be finished before everyone else, or take your time and enjoy the ride.
The problem I have is that I tend to drink my IPA's like a session beer - except that doesn't work too well at 6.5%
Yesterday I brewed a mild, and being true to the style, when finished it will probably be around 3% or so. I tell this to swmbo's brother-in-law and another friend of mine and they say it's stupid to waste my time on such a beer.
I suggest that you have them over for chili. Prepare your chili to what you consider a reasonable amount and then double or triple the scovilles for theirs. No need to let them know in advance, since they have already told you not to waste their time with less than full strength things.
To be honest, I've never even thought about brewing a session IPA. I'd imagine that would be quite difficult to produce a smaller beer with enough malt profile to handle a hopping load required by an IPA.
Have you had any success with this? If so, I'd love to hear about it!
Why is it always the brother-in-law in these stories? Apparently, brother-in-laws are real *****es.
I haven't tried, but it seems like if you reduced the bittering hops quite a bit, and moved most of the bittering hops to flavor / aroma additions, you could still get a lot of hop flavor and aroma without being bitter to the point of being unbalanced.
Isnt a session IPA just a Pale Ale?
That is Sig worthy !!!!! :rockin:
I think any girl worth marrying had enough good parenting put forth by the family that her brother must suffer a bit of neglect. Good tradeoff, in my opinion.
I find your ideas intriguing and would like to subscribe to your newsletter!
I just got back from the NHC, and I spoke to several great brewers about my goal- trying to make a really good but lower ABV IPA. It's extremely difficult to do, and I was asking advice from some well-known brewers to try to find out what would be the best way. It's definitely not easy. Right now, my current IPA is 6%. I'd like to be able to get it to 4.75% or so, but keep the same amount of great hops flavor.
The lowest ABV beer I brewed was a mild- I think around 3%. For a party last weekend, I brewed an oatmeal stout that was 3.12%. It was perfect for a summer party, and the keg disappeared quickly!
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