Ok, I know this is very much a senseless conversation, but hell this is a forum after all. So I think with the ever increasing prices of craft beer, I'm going to brew more often. I have a BBQ Brewfest early September, with planned 4 beers. I've brewed already a Helles, Märzen, and Brett, call it a Saison. Last to brew fresh is a hefe. The Helles and Märzen were brewed same day, with great efficiency, mashing second beer while boiling first beer. For the hefe day I want to brew a second beer. Once the hefe is brewed that will be 4 beers in inventory, which won't all be consumed for BBQ. Second beer has to therefore have a 3 to 4 month + shelf life. I'd also prefer ABV to be in the 6 to 7% range. Last, base grain needs to be either Maris Otter or Weyermann Bohemian Pilsner. Thinking maybe a Dubbel, Porter, or Sweet Stout. Suggestions?
So . . . you've got clean, malty, and estery/phenolic taken care of? I think the answer seems obvious. An IPA. West Coast, would be my choice.
Only hold up with an IPA is shelf life. I suppose I could bitter accounting shelf time loss and then dry hop near packaging to get aroma.
Drop the brett/saison ( I know it is already brewed...) keep the IPA and do a stout. Or a hoppy brown. Or a black IPA... Too many options...
Export stout? Or maybe a Burton ale? Here was Gordon Strong's BJCP description for Burton Ales. He said he was going to post on the BJCP website, but I haven't seen it there.
Brew a red ale but make it unbalanced. Balanced reds are just kind of meh to me, so spin it toward malty or hoppy per your preference. If you feel daring and really want to impress everyone, make it an imperial version.
Something like this, possibly? 10 lbs Maris Otter Pale Ale Malt; Thomas Fawcett, Single infusion mash @ 158F 2 lbs Candi Sugar Amber, (D45 perhaps? http://www.candisyrup.com/products.html) 2 oz Fuggle (Whole, 4.75 %AA) boiled 90 min. Yeast : White Labs WLP002 English Ale Original Gravity 1.070 Terminal Gravity 1.015 Color 17.86 °SRM Bitterness 42.5 IBU Alcohol (%volume) 7.2 %
Hmmm...personally would cut back on the sugar and add some amber malt and maybe some mid to dark UK crystal malts...maybe a dash of chocolate malts as well. Everything else seems good to me.
Candi In an English beer? Dude, man up and make your own invert. As an added bonus your SO will love the splattery mess on the stovetop.
