New to brewing i just finished my first batch. It is a Belgin White. Now i'm looking for some suggestions for sweeter type brews. I'm not one for the bitter taste, i would like something with less hopps. Also interested in adding fruit to my beer. Lets here your input.
Sweeter Types of Beer
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joeldp144
Well-Known Member
You can make just about any style sweet if you want to, but there are some styles that are inherently sweet and/or malty and that taste great. You might consider making a bock (which is a lager), or a sweet stout.
There is a great recipe for Deception Cream Stout that has rave reviews, and it is one of my favorite beers that I have brewed to date. It isn't real sweet, but it has some risidual sweetness that balances the roastiness of the beer.
https://www.homebrewtalk.com/f68/deception-cream-stout-141483/
As far as fruit beers, you can modify any good cream ale, wheat, pilsner, stout, hefeweizen, etc. by adding fruit. There is a recipe out there for a Blood Orange Hefeweizen that is pretty good. I made mine with Navel oranges when they were in season, and it turned out really good.
https://www.homebrewtalk.com/f85/blood-orange-hefeweizen-98579/
If you have a belgian white laying around, then you could do a little experimenting by adding fruit juice to that beer to see how it tastes. Just remember that fruit juice is fermentable and therefore will act similarly to adding sugar to your beer (ie your bottles will explode if you don't plan properly. I added POM juice to my recent wheat beer, and it turned out great. Others have tried that as well with success.
https://www.homebrewtalk.com/f36/pomegranate-wheat-questions-pom-juice-211131/
Basically, your options are unlimited. Let us know what you end up trying.
There is a great recipe for Deception Cream Stout that has rave reviews, and it is one of my favorite beers that I have brewed to date. It isn't real sweet, but it has some risidual sweetness that balances the roastiness of the beer.
https://www.homebrewtalk.com/f68/deception-cream-stout-141483/
As far as fruit beers, you can modify any good cream ale, wheat, pilsner, stout, hefeweizen, etc. by adding fruit. There is a recipe out there for a Blood Orange Hefeweizen that is pretty good. I made mine with Navel oranges when they were in season, and it turned out really good.
https://www.homebrewtalk.com/f85/blood-orange-hefeweizen-98579/
If you have a belgian white laying around, then you could do a little experimenting by adding fruit juice to that beer to see how it tastes. Just remember that fruit juice is fermentable and therefore will act similarly to adding sugar to your beer (ie your bottles will explode if you don't plan properly. I added POM juice to my recent wheat beer, and it turned out great. Others have tried that as well with success.
https://www.homebrewtalk.com/f36/pomegranate-wheat-questions-pom-juice-211131/
Basically, your options are unlimited. Let us know what you end up trying.
user 21663
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Try some English style ales. Not as hoppy as American versions and the yeast, when fermented properly, produce some fruity esters.
That would seem like an easy problem to fix. Use less hops! or use all the hops but boil them for less time. You don't have to follow what someone else has done now that you know that you don't like the same flavor as they do.
Brewing isn't chemistry. It doesn't have to have 3 molecules of this and 2 of that to complete the reaction. This is a "cooking recipe" which is really only a general guideline which is why there are so many recipe books available. Try something a little different and see if you like it. If you don't, don't do that again but try something different. That's how great beer recipes are developed.
UrbanBrew
Well-Known Member
I brewed this one as my first partial boil and have really enjoyed it.
https://www.homebrewtalk.com/f75/gluten-free-blood-orange-hefe-181144/
However, I didn't make it gluten free. Word of advice if you do this, try to put the orange pieces and peels in something, they can really clog the racking cane.
Good luck,
:fro:
https://www.homebrewtalk.com/f75/gluten-free-blood-orange-hefe-181144/
However, I didn't make it gluten free. Word of advice if you do this, try to put the orange pieces and peels in something, they can really clog the racking cane.
Good luck,
:fro:
ReverseApacheMaster
Well-Known Member
What do you like drinking? That is what you should make.
![Craft A Brew - Safale BE-256 Yeast - Fermentis - Belgian Ale Dry Yeast - For Belgian & Strong Ales - Ingredients for Home Brewing - Beer Making Supplies - [3 Pack]](https://m.media-amazon.com/images/I/51bcKEwQmWL._SL500_.jpg)
As suggested, an easy thing to do is use less hops than what the recipe calls for. For example, use one-half an ounce of bittering hops instead of a full ounce.
When looking at kits or recipes, look for a yeast that attenuates on the low side. This should give you a maltier/sweeter beer. Many English strains attenuate relatively on the low side.
Wyeast Whitbread 1099, for example, attenuates at 68-72%. Both English Pale Ales I brewed with this yeast finished a bit too sweet for my tastes.
Also, as stated by a previous poster, many english strains impart fruity aromas.
Pez.
When looking at kits or recipes, look for a yeast that attenuates on the low side. This should give you a maltier/sweeter beer. Many English strains attenuate relatively on the low side.
Wyeast Whitbread 1099, for example, attenuates at 68-72%. Both English Pale Ales I brewed with this yeast finished a bit too sweet for my tastes.
Also, as stated by a previous poster, many english strains impart fruity aromas.
Pez.
Take a look at:
http://www.howtobrew.com/images/f111.jpg
It charts various styles as to where they fall in the world of bitter vs sweet & malty vs fruity.
I am in the same boat with you - I don't have a taste for the heavily hopped stuff either. I tend to go for more malty stuff and almost never make anything with more than 25 or 30 IBUs. Don't be afraid to try stuff - like the eairlier poster said - this is cooking. I have learned that you do need hops! I made an extract weizenbock once but did the math wrong and ended up with about 7.5 IBUs for a beer with a gravity of 1.090 - it definitly needed more hops. I was aiming for 12 and missed. I would tend to not do anything under say 10 IBUs given my experience with that one batch. There are lots of good calculators out there - I use hopville.com to assemble recipes. You can also do smaller test batches and see what you like. Make 5 one gallon batches with the same wort but add different amounts of the same hops and see what your threshold is for bitter versus sweet.
http://www.howtobrew.com/images/f111.jpg
It charts various styles as to where they fall in the world of bitter vs sweet & malty vs fruity.
I am in the same boat with you - I don't have a taste for the heavily hopped stuff either. I tend to go for more malty stuff and almost never make anything with more than 25 or 30 IBUs. Don't be afraid to try stuff - like the eairlier poster said - this is cooking. I have learned that you do need hops! I made an extract weizenbock once but did the math wrong and ended up with about 7.5 IBUs for a beer with a gravity of 1.090 - it definitly needed more hops. I was aiming for 12 and missed. I would tend to not do anything under say 10 IBUs given my experience with that one batch. There are lots of good calculators out there - I use hopville.com to assemble recipes. You can also do smaller test batches and see what you like. Make 5 one gallon batches with the same wort but add different amounts of the same hops and see what your threshold is for bitter versus sweet.
