Just wondering if anyone has had success inventing new recipes by combining beer styles? I haven't personally had a chance to experiment with this much, but I do have a few ideas for future brews... Like a dubbel/ stout combo-basically a dubbel with roasted barley (call it a stubbel?), Belgian ESB (ESBelgian?), or a Scottish stout.
May not be what your looking for but DFH brewed Burton Baton which is an Old Ale combined with a DIPA. I think its very good.
I underrated an ESB and had a funky yeast ester. Called it my Extra Special Belgian... But not in a good way! Ended up drain pouring most of it.
I made a pretty nice porter x dubbel hybrid. It had a noticeable roasty character, although perhaps not as much as most porter/stouts, and a bit of Trappist yeast character, but maybe not as much as a Trappist dubbel. That was due to blending yeasts, which was a brewday mistake, not part of the plan. 3 gallons, OG 1.072 (measured); FG 1.012 19 IBUS, 30 SRM (calculated) 5 lbsPilsner (2 Row) Bel (2.0 SRM)Grain163.5 % 1 lbsMunich Malt (9.0 SRM)Grain212.7 % 6.0 ozExtra Special Malt (130.0 SRM)Grain34.8 % 4.0 ozCarafa Special I (337.0 SRM)Grain43.2 % 4.0 ozPale Chocolate Malt (207.0 SRM)Grain53.2 % 1 lbsCandi Syrup - Dark, D2 (80.0 SRM)Sugar612.7 % 0.25 ozMagnum [14.00 %] - Boil 120.0 minHop719.3 IBUs 1.0 pkgAbbey Ale (White Labs #WLP530) [35.00 ml]Yeast8- 1.0 pkgSafale - American (Fermentis #S-05) [50.00 ml]Yeast9-
Recently had a Berliner mixed with an IPA on cask at a local festival (EBF). It was one of the best beers of the day. Definitely thinking of doing a sour mash this summer proceeding with a lot of late boil citrusy/fruity hops.
For years I've wanted to brew a series of Imperial Stouts using ingredients/techniques/balance from various classic brewing regions. A German one based on a doppelbock, a Scottish one based on a Wee Heavy, a Belgian one based on a Quad etc. Probably some other regions like Scandinavia, Russia, etc. as well that would take a bit more creativity.
SoJo? , that beer was out of this world. If I could replicate that beer somehow I would be in beer heaven.
Blended yeasts once in my elderberry wheat beer, normally it gets bavarian wheat yeast but I put both that and US-05 in a batch. Not drainpour, but not particularly fantabulous either. That recipe needs bavarian wheat yeast. I think the 0verpowered the bavarian, leaving a somewhat feature-less beer that just didn't have the same appeal. I also did a partial mash saison yeast beer using extra dark extract that was more of a stout-y recipe, but with T-58, called it black saison. That one was really surprising because it was so delicious. The extra dark extract did not impart a lot of roasty flavors, which wound up being rather nice with the T-58,
Also, I think an interesting batch would be a stout, maybe some oats in the mash, with some roast character and a good presence of dark chocolate + Brett Lambicus to condition. I've never had Tart of Darkness, but I would imagine the beer to be somewhat similar, minus the "vinegar" character I read about from probable use of lactobacillus/pediococcus/acetobacter.
