Open carboy need suggestions

[charlesman4056]

I've got an open carboy, and I'm looking for suggestions. Any unique brews that turned out well? I'm open to any beer style.

 

[giraffe]

Well if you are open for anything, how about a grodziskie?

1.035-1.040, 100% Oak smoked wheat malt. Mash (105-110) - (128-131) - (152-154)

40 ibu low co-humolone bittering hop (noble or otherwise), Throw in an once or two of noble-ish hops (traditionally lublin/saaz) in the last 15 minutes

Ferment with a kolsch yeast or similar, on the cool side.

 

[charlesman4056]

That sounds pretty awesome. I'm not familiar with the style, but after a quick Google I'm definitely interested.

 

[kh54s10]

Look up John Palmers "Elevenses" I added .1 lb peat smoked malt to the recipe. One of my best.

 

[charlesman4056]

Sounds interesting, did you use the northern brewer's kit?

 

[Schecter]

Not sure if this is your type of beer, but I randomly stumbled upon it and am very, very interested in brewing this next and aging for a little bit (or until I finish whatever kegs I currently have in my lineup).

https://www.homebrewtalk.com/showthread.php?t=318340

I mean, c'mon. The flavors have me thirst just thinking about it...

Or make some mead. Everybody loves some mead...

Cheers :rockin:

 

[charlesman4056]

That definitely is an interesting set of flavors. I may have to try that one. I only recently found out about beer cellaring , and that beer would be awesome to taste at different phases.

 

[signpost]

Empty carboy? My suggestion is to fill it. And soon.

You should brew an amber ale with guajillo and ancho peppers. I screwed up the carbonation on a batch that I did, but the flavors are awesome. I've used it for cooking, because I way over-carbed and it's a pain in the ass to pour into a glass.

Both of those types of peppers are pretty mild, in terms of heat, but pack a lot of flavor. So, don't be afraid to use a lot of them, it won't get overly spicy (as long as you leave the seeds out). I used about an ounce of each type in the last 15 minutes of the boil, and then another ounce of each in the fermenter. Just get the dried peppers and rehydrate them before adding them to the boil/fermenter. Oh yeah, I weighed them before rehydrating, so that was an ounce of dry peppers in each step.

If you are averse to amber ales, I think the flavors would actually work well with a dark Belgian style, either a dubbel (which I guess is essentially a Belgian amber ale) or a dark strong ale. A porter might work as well. But the bigger the beer, the more peppers you'd need to use to balance the flavors.

 

[charlesman4056]

Using peppers definitely different. The bevmo here sells a strange rooster sauce beer. That's definitely a path worth exploring.