time for another averagely perfect brew soon?

I'm not a super huge fan, but maybe a milkshake ipa.

 

I think the averagely perfect neipa is pretty hard to beat I just vary hops a little from batch to batch. Not a big fan of galaxy so i use more Citra and mosaic and more wheat malt as well. But for the milkshake I think it would be basically the averagely perfect neipa with lactose vanilla and a boatload of strawberries. I split a batch of that recipe and used 6 lbs of strawberries and 2 vanilla beans in vodka and it was amazing. I don’t mess with lactose but I think it would be pretty cut and dry. Has an averagely perfect Russian imperial stout been done?

 

I always have to remind myself what's been done before, and the answer is no. Here's the list so far:

American IPA
American stout
dubbel
ESB
NEIPA
saison

Going to say at the outset, I assume it's a lot of work on @VikeMan's part, so... you know, bear that in mind. It's not the kind of thing that just happens spontaneously, it's labor for him.

I also direct everyone's attention to the pre-poll that was held the last time around (link), which determined what style would be the subject of Averagely Perfect Project #6. Maybe some of the also-rans deserve consideration again? But personally I think it would be cool to do something non-Belgian given that the most recent one was the dubbel, so maybe not BPA (the next-highest vote-getter). And yeah, I think RIS would be an interesting choice.

 

Landbier

 

Yeah, I'd seen the recipes before but the dubbel was the first time that I've actually seen all the polls in real-time, and I was blown away by how much work was going into it!

 

I would love to see what people think of this "style". In my experience it's all over the map, ranging for light amber to very dark brown, fairly malty to pretty dry, and sometimes a bit chocolatey but sometimes not.

 

The discussions about the individual polls are as interesting to me as the final recipe.

Has there been thought given to an Averagely Perfect category in the Recipes child forum? Maybe three threads for each AP; one for the Final Recipe, another for the "How it turned out", and another "How we got there" thread that contains links to the polls....just a thought.

 

The only beer I've had that was identified as a landbier is the House Lager from Jack's Abby. It is fairly light in color and has a strong malt character. The hops are variable but never very strong. In my opinion it's a fantastic beer and when I get into brewing lagers I will be aiming to make something very similar.

 

I think it can be whatever you want. A country or “rustic” lager of sorts. I made my first batch of one a few months ago and will hopefully brew another in a week or so. I like to think of it like a Saison but with lager yeast. Alternate grains, kind of bitter, dryish but not too much so.

My first one was Pils/Spelt/Rye that I did a single decoction on and used only Willamette to 40-50 IBUs. Came out alright, didn’t get the attenuation I was hoping for and probably won’t use Willamette again but it’s interesting. Wanted to add some light toast French or Hungarian Oak to primary but never got around to it. Plan was to bottle condition some with Brett but the FG was too high for that unfortunately.

I think I’ll go with a similar grain bill but change up the hops to German noble and definitely add the oak to primary. Depending on FG I’d like to bottle condition some on Brett but we’ll see.

 

Apologies in advance for perpetuating a threadjack,....
I'd be very interested in a source for that, especially cubes. The light toast French Oak is tough to come by without being pricey, and cubes seem nonexistent.

 

I guess it has been almost a year since the last one. Keep talking here about styles you'd like to see. I'll combine those with some runners up from last time in a style selection pre-poll for the next one.

 

I'd be quite up for one of the unfashionable but drinkable "American brewpub" styles - American Amber, American Wheat or Rye, American Brown, maybe California Common...

 

American Amber or Brown with a nice blend of crystal malts and a little something extra for character with lots of C hops sounds like something I should have brewed back in October. Given how long it takes to get an Averagely Perfect recipe together and then for folks to actually brew one, it'll be perfect for next fall/winter.
I could go for a Robust Porter as well.

 

The pre-poll for the last one (Dubbel) opened March 17 and the final recipe was posted June 7.
Two days later @Eggman20 was first out of the gate to announce his brewday. A little more than a month later (July 20) the eggman (or was it the walrus?) cracked his first bottle....about 4 months from first poll to first beer.
Style-by-season isn't much of a factor for me. I can enjoy a stout in August and, back in the day, would take a Kaliber in January.

 

Down to a few bottles of the Dubbel so I'd say we may be due for another. Like the ideas of a Brown Ale. I'd vote for that or a scotch ale.

 

I like the idea of an American Brown, one of my favorite styles, and also one that you don't see commercially too much anymore.

 

I’d like to see a nice robust porter or an RIS. My recipes for both are just ok. Would love to see all the advice come in from others.

 

Chocolate Porter/Stout