Obese Chess
Well-Known Member
Hello!
So here's my current gimmick. My band is about to release our second album, "Primordial." I'd like to brew a batch of beer for us to celebrate, which I have decided I will call "Primordiale."
"Primordial" means "existing at the beginning of time." The gimmick I'd like to use in Primordiale is only using older ingredients - not as in "not fresh," but as in, "stuff people have been using forever."
My cursory research suggests that Cluster hops are the oldest US hop, these are also easily but if we wanted to get really zesty I could use some old european varieties. I'd like to use a Kviek yeast but I can be talked out of that. So maybe a SMaSH with cluster hops and some sort of Kviek? I don't know. I've only put two recipes together - one was a modification of someone else's recipe, the other was well-received here before I got the news that it wouldn't bottle condition because it was a hazy.
Here are my other guidelines:
Has to be an ale as I do not have a way to lager, also it's called PrimordiALE not PrimordiaLager.
No hazies, has to be able to bottle conditioned as I do not have a kegger or canner.
American Pale Ale or similar is preferable as not all of us in the band are Hop Heads. No IIIPAs.
Has to have a fairly low conditioning time - I want to be able to brew it in the next few weeks and have it ready to drink by 4/17, when the album comes out.
This would be an all-grain, 5-gal batch.
So... what would you do?
So here's my current gimmick. My band is about to release our second album, "Primordial." I'd like to brew a batch of beer for us to celebrate, which I have decided I will call "Primordiale."
"Primordial" means "existing at the beginning of time." The gimmick I'd like to use in Primordiale is only using older ingredients - not as in "not fresh," but as in, "stuff people have been using forever."
My cursory research suggests that Cluster hops are the oldest US hop, these are also easily but if we wanted to get really zesty I could use some old european varieties. I'd like to use a Kviek yeast but I can be talked out of that. So maybe a SMaSH with cluster hops and some sort of Kviek? I don't know. I've only put two recipes together - one was a modification of someone else's recipe, the other was well-received here before I got the news that it wouldn't bottle condition because it was a hazy.
Here are my other guidelines:
Has to be an ale as I do not have a way to lager, also it's called PrimordiALE not PrimordiaLager.
No hazies, has to be able to bottle conditioned as I do not have a kegger or canner.
American Pale Ale or similar is preferable as not all of us in the band are Hop Heads. No IIIPAs.
Has to have a fairly low conditioning time - I want to be able to brew it in the next few weeks and have it ready to drink by 4/17, when the album comes out.
This would be an all-grain, 5-gal batch.
So... what would you do?