What beers should I add to the Queue

[KyleWolf]

Hey everyone, So I am at a point right now where I want to try new brews to not just expand my brewing knowledge but my beer palate as well. I do have some beers I want to keep rebrewing, but I am still looking to experiment a lot. To date, this is what I have brewed. I have an all grain setup.

Port
Chatenaeuf du Pape (wine)
Amber Ale
Stock Ale
Double Brown Ale
Malty Barleywine
Hoppy Barleywine
Simcoe IPA
Lemongrass Lychee Wheat
Honey Rye Saison
Coco Almond Porter
Oaked Stock Ale
Amarillo Pale Ale
(To be brewed in 1wk) Imperial India Brown Ale

Currently I am not really in the mood to brew a beer that wont be ready for 6 months (I have plans for a belgian quad and bourbon oak stout)

So, any ideas on fun new brews? Reds, CDA, etc. etc.?
Thanks!
Kyle

 

[BrettV]

I brewed an IPA with Earl Grey tea recently. Bergamot adds nice flavor to beer, and seems to be most popular in American or Belgian wheats. I also had a Pumpkin stout the other day that rocked my socks.

 

[Sacdan]

Dark Chocolate Double Stout!

 

[motobrewer]

Esb

 

[IrishBrew]

Try Jamil's Vanilla Robust Porter recipe. It seems you have a pretty varied taste and this is a unique recipe. http://beerdujour.com/Recipes/Jamil/The_Jamil_Show_-_Vanila_Robust_Porter.html

 

[Teromous]

Dark Chocolate Double Stout!

I would strongly recommend this as well, along with something like an oatmeal stout. I think the Imperial India Brown Ale you have planned is a good choice, and it's timely with all the discussion of dark IPAs. Another good one to try with the upcoming fall season would be a pumpkin spiced beer.

 

[KyleWolf]

The Robust Porter and the ESB sound like good ideas. I like the chocolate stout thought too. I can not stand tea, and have had beer infused with tea or the like...not my bag. Thanks for the ideas.

 

[biochemedic]

Try Jamil's Vanilla Robust Porter recipe. It seems you have a pretty varied taste and this is a unique recipe. http://beerdujour.com/Recipes/Jamil/The_Jamil_Show_-_Vanila_Robust_Porter.html

I'm not familiar w/ Jamil's recipie, but I also do a vanilla robust porter, and I also add burbuon soaked oak chips in the secondary, which mixes really well with the vanilla and roasty porter.

I'd also vote for a CDA...I'm planning on doing that soon too...

 

[JohnnyO]

I'm not familiar w/ Jamil's recipie, but I also do a vanilla robust porter, and I also add burbuon soaked oak chips in the secondary, which mixes really well with the vanilla and roasty porter.

That sounds absolutely delicious.

 

[winstonofbeer]

Imperial Oatmeal Stout

 

[KyleWolf]

It may just be all hearsay, but from what I understand, imperial stouts are meant to be aged for a good length of time correct? Or is it that they drink well young and just have a good life span? As I said, I am not really looking to produce beers right now that require a lot of aging. Though an oatmeal stout will eventually be in my future.

Thinking of that, there is actually half a pound of flaked oak in my imperial india brown ale, got the idea from Surly's Bender.

 

[HalfPint]

I brewed an IPA with Earl Grey tea recently. Bergamot adds nice flavor to beer, and seems to be most popular in American or Belgian wheats. I also had a Pumpkin stout the other day that rocked my socks.

With Earl Grey being my favorite tea that I drink probably 5x per week, I must hear about that recipe! I can't say that I'd think 60 IBU's would go well with that, but I would like to hear your thoughts. I recently brewed a chamomile wheat, and it was a HUGE hit around my house (a lot of tea/coffee nerds here).

 

[mlyday]

How about a nice scottish ale, something easy drinking like a scottish-70 or 80

 

[KingBrianI]

My vote is for a best or extra special bitter. Keep it simple and do something like:

MO base
0.5 lb british crystal
and I like 50 g of pale chocolate for a tiny bit of flavor complexity and a bit of darkness.

for esb aim for about 1.050, for best bitter aim for 1.042

bitter with any clean bittering hop to 35-40 for the esb, 30-34 for the best bitter

throw in a half an oz of ekg at 10 minutes left in the boil

ferment with wlp005.

it will be awesome in a month.

 

[Teromous]

It may just be all hearsay, but from what I understand, imperial stouts are meant to be aged for a good length of time correct? Or is it that they drink well young and just have a good life span? As I said, I am not really looking to produce beers right now that require a lot of aging. Though an oatmeal stout will eventually be in my future.

Thinking of that, there is actually half a pound of flaked oak in my imperial india brown ale, got the idea from Surly's Bender.

I find that they do improve with age, but don't let that stop you from drinking them young. The alcohol mellows out more, and if you use other ingredients they will come out more as it ages. They're still too tasty to leave alone though

How much vanilla are you guys using in your vanilla porters / stouts? I split, extract the seeds, chop the bean, and let it soak in neutral grain alcohol to extract the flavor for a month before adding it to the secondary to age. I've used 5-6 in a 5 gallon batch and it didn't seem to come through enough to even notice the flavor. I'm going to have to check out Jamil's recipe...

 

[SankePankey]

You're seriously getting Chateauneuf to ferment? That's ridic! How did it come out?

 

[KyleWolf]

You're seriously getting Chateauneuf to ferment? That's ridic! How did it come out?

It is still too juicy for my tastes. But it is aging well. Had a bottle last night as a matter of fact. the oak and peppercorn I added is starting to show through. Ended up around 14% Alc/Vol. I actually took about a gallon of the stuff and added some remaining juice concentrate and brandy and made port. It was delicious!

 

[SankePankey]

Be patient. Top Chateauneuf producers will tell you (as they've told me) that a young Chateauneuf is a Cote du Rhone. It becomes Chateauneuf with at least 4-5 years.

I hated selling young CdP. Was like selling young Burgundies. Frustrating at the potential to come.

Where did you get it? I've never seen bag in the box CdP. I don't make my own wine yet, though, just beer so I'm not looking that hard.

Edit: CdP Port!!! Genius. I wonder if you can get CdP Blanc. That's one of my all time favorite white wines ever.

 

[KyleWolf]

you would be surprised on what you can get. I got this from my local homebrew store.

The port was easy enough, added 2oz of hungardian med. toast cube and 1oz of american light toast chip for a month, then, 50mL of brandy per 375mL bottle and then maybe 25mL of the wine concentrate.

The thing to remember with homebrew wines, they are not meant to be aged. Actually 4-5 yrs is basically the shelf life unless you added a buttload of sulfides. It is called a du Pape, but in reality it is just a Granache mixed with a little mourvedre and syrah.

 

[SankePankey]

du Pape? Oh, it's not from CdP? Yeah, blasphemy! if not. It should be called a GSM like you said.

I was wondering how the port was made since Ports are technically supposed to have the fermentation arrested w/ brandy before it's dry, rather than fermenting dry and adding sugar or concentrate, but who cares on the homebrew level. Also didn't know if they make sulfite tabs or something. I was also under the impression that bag in the box juice was pasteurized too.

Also, plenty of mass produced wines are passed thru a sterile filter just like Bud, so I was wondering if it would age better if so w/o the sulfites with that. It doesn't do great things for the wine, but whatev.

Anyhoo, sorry for hijacking the thread!

 

[arover]

What I've been really wanting to try lately is Papiazan's Imperial/Baltic Porter recipe from an old Zymurgy. It calls for his house yeast, which ferments at both lager and ale temps, so primary fermentation is slightly higher and then it calls for a lower lager temp. It sounds extremely interesting to me.

 

[KyleWolf]

I think for the time being, I am adding a Belgian Tripel and Double Chocolate Stout to my lists. I whipped up a quick recipe of both. Here ya go

Double Chocolate Oatmeal Stout

08 lbs 08 oz Two-Row
02 lbs 00 oz Oat Malt
00 lbs 12 oz Chocolate Malt
00 lbs 08 oz Crystal 80L
00 lbs 08 oz Flaked Oat
00 lbs 08 oz Black Barley

0.5 oz 60min boil Nugget
0.5 oz 20min boil Nugget

(I haven't done much with chocolate, so these additions are all guesswork, feel free to step in)
04 oz Bakers Dark Chocolate 15min boil
04 oz Chocolate Nibs 7 days secondary

Wyeast British Cask Ale 1026

OG- 1.069
FG- 1.017
IBU- 32
ABV- 6.8



Belgian Tripel

10 lbs 08 oz Belgian Pale (Suggest Belgian Pils or Marris Otter instead?)
02 lbs 08 oz Belgian Clear Candi Sugar
00 lbs 08 oz Aromatic Malt

0.5 oz 60min boil Citra
0.5 oz 10min boil Citra

Wyeast Leuven Pale Ale 3538

OG- 1.078
FG- 1.019 (according to hopville...I am estimating more 1.008)
IBU- 27

I think they will be some fun projects