What's your next brew

My next beer will be a Trappist
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Trialben said:
You labels always make me laugh Alan love your work man!
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Thanks Ben,
My wife's cousin gave me a bottle of Trappist beer made by the monk in my label. It was a bottle of Tynt Meadow Trappist Ale made at Mount St. Bernard Abbey - the only authentic one in England. It was a bit too smoky for me but nice enough. I hope this one turns out better and my wife's cousin likes it.
 
Megary said:
I’ll be following that thread.
2 of my next 4 beers are going to be English styles as well. Bitter/Pale/Best Bitter…something along those lines. Not really sure what the difference is. A few gravity points? Regardless, I’m going to start rather simply: Maris Otter, a little something for color, and probably EKG. Malty and sessionable. Not the easiest thing to pull off if you ask me. I think the key is finding the right yeast and making them happy. I’ve had success with 1469 in the past, so I’ll probably start there. Or 1318.
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Mainly gravity. Ordinary is also lower in ibu. Don’t think the British follow the guidelines though. I like both of those yeasts and 1968 ESB as well. Imo imperial pub is the best. For simplicity sake; 90-95% Maris otter, rest crystal with 30 ibu at 60 and a few more at flame out and you are in good shape. Some sugar or inverted sugar 5-10% also cool and tasty. Ferment at room temp for some good esters. I also like 1-2% of a roast or chocolate, kind off like adding a little salt or pepper to food just a smidge of roasty goodness.
 
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Tomorrow is my "not really tripel" on blonde trub.
Milled grains today.
Bottling the blonde tomorrow as well. Would be a bit daft to throw the tripel on my finished blond...

Weevilly wheat is almost ready for bottling. Not sure yet what goes on the trub.
 
My next will be a Dunkel. Making a batch slightly bigger to fill a 2.5 gallon keg. Adding some Red X to fill out the rest of my gravity points and make up for only having Munich I malt. Rest will be the same, 2% carafa II, 25-27 ibu of Hallertau first wort. I’ll use slurry from imperial global. May pitch on the huge cake if I time it right.
 
I'm going to brew a dry Irish Stout.
I haven't brewed one in about 7 years so digging one out of my archives. I'll have to do some research and see if what I have matches. That is unless one of you have an award winner you want to share!! Haha
Pretty simple grain bill and I'll have yeast off my Irish Red.
Cheers,
Brian
 
I have no experience with the style, but I wonder why you chose the “light colored and malty” profile. To me, light colored means something generally single digit SRM. My thought is to target a “Balanced” profile. Good luck!
 
The Brew Mentor said:
I'm going to brew a dry Irish Stout.
I haven't brewed one in about 7 years so digging one out of my archives. I'll have to do some research and see if what I have matches. That is unless one of you have an award winner you want to share!! Haha
Pretty simple grain bill and I'll have yeast off my Irish Red.
Cheers,
Brian
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I believe that Yooper has a tried and true stout recipe
 
Herm_brews said:
I have no experience with the style, but I wonder why you chose the “light colored and malty” profile. To me, light colored means something generally single digit SRM. My thought is to target a “Balanced” profile. Good luck!
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You mean me? I left the minerals low because I'm not exactly sure what the oysters are going to do and I'd rather error on the side of caution. The shells contain calcium carbonate and other minerals, the brine and meat contain salt, but in unknown concentrations. I would rather not go overboard on minerals

The Ca and Cl is close to a "balanced" profile anyway. I dislike the BF calculator's style profiles and rarely target to their suggested numbers. I need to add my own custom water profile goals
 
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Craigerrr said:
I believe that Yooper has a tried and true stout recipe
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Yooper has a famous Oatmeal Stout recipe that can be found with a quick Google search. As a matter of fact, I'm going to brew an Oatmeal Stout next, based mostly off of her recipe. Stout season!
I wouldn't call Yooper's a Dry Irish Stout however as the grain bill for the Oatmeal Stout is a bit more complex. I think a nice Irish Stout can be accomplished with 70% 2-Row, 20% Flaked Barley, 10% Roasted Barley, EKG, and a clean, solid-attenuating yeast. YMMV.
 
Sunfire96 said:
You mean me? I left the minerals low because I'm not exactly sure what the oysters are going to do and I'd rather error on the side of caution. The shells contain calcium carbonate and other minerals, the brine and meat contain salt, but in unknown concentrations. I would rather not go overboard on minerals

The Ca and Cl is close to a "balanced" profile anyway. I dislike the BF calculator's style profiles and rarely target to their suggested numbers. I need to find a way to add my own custom water profile goals
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Yep, I was responding to your post. I think you can create and add your own water profiles.
 
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