Wort transformation challenge...

Here's what I might try with this...
- 3724 Saison Yeast
- Orange Zest Tincture and Cocoa Powder in primary
- Maybe Dry Hop with a small amount of Amarillo (taste first)

Shouldn't get lost in the crowd.

 

I wouldn't worry so much about being outside the boundary line of what others will do, but I'd focus on doing it really well.. If you do it well, it'll stand out anyways.

Find out who the judges are and find out what they like maybe in an off shoot conversation! Then cal the beer 'Brown-nosin'"

 

I've always wanted to do a comp like this, it sounds like a blast.
I would cold steep some roasted grains and go porter or stout.

 

I keep getting invitations to judge this competition.
...I really hope to see at least one of the crazier suggestions given show up on the specialty information section of the flight summary sheet. Expect feedback like "disappointed you did not eis it 4 times"

also, I wouldn't turn down something redolent of an oatmeal raisin cookie.

 

If I had my go.. I'd end up soaking some vanilla beans in some bourbon, along with some oak. Let the beer ferment out as it will.

Add the cubes, and vanilla, and add in some toasted pecans that I ground up and put into a hop sack. Age it all as long as I possibly can before I need to bottle/keg/turn it in.

Pecan Pie Brown Ale sounds damn good to me.

 

You bring up a good point. Will you be bottling from keg of bottling conditioning? That will drastically change the amount of time you have to add secondary ingredients.

 

Make a dubbel. Use yeast 3787. If you want you could use orange peel, coriander or grains of paradise (while not traditionally trappist it will make it distinctively belgian). The galena hops could be a problem, but its only 20 ibu. You could add a bit of sugar to get gravity up there

 

I like the saison yeast, but I'd add 3-4bottles of a fruity merlot that I caramelized down to half that volume and a tiny bit of french oak(med roast + raw) and then dry hop it with either pac gem, mosaic or hull melon

 

I can't tell if you're kidding or not...

 

I once did a Coconut Brown Ale with coconut extract that turned out well. The grist was really similar to yours.

 

I'd do some oak cubes aged on rum, pineapple might be nice too.

 

Deadly serious.......is that idea that far out?? Ive done this before with brett l and a brownish wort

 

I'm not sure if it's far out I've just never heard of it. 3-4 bottles of wine = 100oz of liquid and then reducing it just seems kinda gross in a beer. How did it turn out?

I can only base my perception based off of cooking with wine.

 

I was more against the dry hop choice. Thought I agree about not concentrating the wine. And that grain bill doesn't really fit a saison at all, too much cara malts.

 

Why would reducing wine be gross in a beer, your just concentrating the flavors and making it a bit sweeter?

As far as the beer went it was a hit, tons of fruit character (dark berries/cherries) when young and increasingly funky with age

 

A saison yeast will help to dry the beer out, and should mesh with a wine addition, the hops choice was to play on the dark fruit character. Have u ever dry hopped with any of those varieties?

 

Not only will it makes the ABV go up, it will decrease the yield thus making it rarer and guaranteeing a victory.

 

I would be interested in try this beer.

 

Yah, but about 20% cara malt in a saison, no thanks. Also, as to the hops I just don't think it would work well with the brown ale malts. Go for it though and try it out, only one way to know.

 

I think there's a difference between saying "make a saison" and "use a saison yeast strain."