Soon I'll be brewing my 100th batch of beer. I feel I should make it special to mark the occasion, but dont have any ideas what to brew. What style of beer would YOU brew to celebrate the big event?
100th batch recipe
- Thread starter Sunfire96
- Start date
Now that's using your noodle, Minbari! I like itIPA with 100 ibu.
Made with 100 deci-ounces of hops in it!
What about a kettle sour style beer something to test your brewing skills.?
- Joined
- Aug 19, 2012
- Messages
- 2,637
- Reaction score
- 4,141
- Points
- 113
I like the 100 IBU with all Centennial @ 10% abv.
Think of it as an imperial Two Hearted.
Cheers!
Think of it as an imperial Two Hearted.
Cheers!
Only one hundred Zambezi
All great ideas! The double IPA with 100 IBUs and Centennial hops is certainly clever, I just wish I liked imperial IPAs
Ben, I like your idea of a kettle sour, I've done 3 before already but it's been a while since I've done one
I'm also thinking about trying to redo the 1st recipe I ever made of my own design (it wasn't great lol). A simple American pale ale.
Lots of great options!
Ben, I like your idea of a kettle sour, I've done 3 before already but it's been a while since I've done one
I'm also thinking about trying to redo the 1st recipe I ever made of my own design (it wasn't great lol). A simple American pale ale.
Lots of great options!
I started noodling around with this recipe. A simple but hopefully tasty pale ale. My plan is not set in stone though, this is just one recipe idea
https://www.brewersfriend.com/homebrew/recipe/view/1287708/aspa-reboot
https://www.brewersfriend.com/homebrew/recipe/view/1287708/aspa-reboot
- Joined
- Mar 31, 2021
- Messages
- 3,240
- Reaction score
- 5,124
- Points
- 113
Certainly like the cost.
Truly! I can't remember the last time I looked at that calculation in a recipe. I've stopped inputting prices in My InventoryCertainly like the cost.
I love a good chunk of vienna in my pale ales not that I brew many malty biscuity rolled into one leaves a nice flavour to lay your hops on.
10% - 20% vienna
Personally I'd double the flame out and dry hop additions.
Looking good I like your water profile favouring a crisp firm bitterness
10% - 20% vienna
Personally I'd double the flame out and dry hop additions.
Looking good I like your water profile favouring a crisp firm bitterness
So the 100th batch is up next and I've decided on....a lemon basil gose!
I've brewed 3 sours before and only 1 was successful (due to oxygen issues during the lacto fermentation), so I like the idea of revisiting a more technically difficult brew. I'll add sea salt to the boil and the lemon peel and basil when I transfer the hot wort to the kegmenter. This will be a kettle sour, so the 1st fermentation will be lactobacillus bacteria, then the boil, then the 2nd fermentation with S. cerevisiae.
Fingers crossed! I might also throw some lemongrass at this one to get more lemon and herbal flavors
https://www.brewersfriend.com/homebrew/recipe/view/1295770/lemon-basil-gose
I've brewed 3 sours before and only 1 was successful (due to oxygen issues during the lacto fermentation), so I like the idea of revisiting a more technically difficult brew. I'll add sea salt to the boil and the lemon peel and basil when I transfer the hot wort to the kegmenter. This will be a kettle sour, so the 1st fermentation will be lactobacillus bacteria, then the boil, then the 2nd fermentation with S. cerevisiae.
Fingers crossed! I might also throw some lemongrass at this one to get more lemon and herbal flavors
https://www.brewersfriend.com/homebrew/recipe/view/1295770/lemon-basil-gose
Nice! I’d like to try a sour one day. For now I just buy occasionally
Not brewed or even tasted a Gose or sour Beer.
Your game. Salt and beer just seem to me a clash to me but I'm a total newb on this front.
Have you thought about souring in the kettle with raw malted barley grains Sunfire96?
I hear some brewers doing this with the natural lactobacillus living on the grains...
Your game
. Salt and beer just seem to me a clash to me but I'm a total newb on this front.Have you thought about souring in the kettle with raw malted barley grains Sunfire96?
I hear some brewers doing this with the natural lactobacillus living on the grains...
That is certainly a more traditional way of souring, but I've successfully done a kettle sour before by innoculating with a lactobacillus culture, and I'm not restricted by the reinheitsgebot, so I'm gonna stick with what I knowNot brewed or even tasted a Gose or sour Beer.
Your game
Have you thought about souring in the kettle with raw malted barley grains Sunfire96?
I hear some brewers doing this with the natural lactobacillus living on the grains...
Also goses are delicious! Even without extra fruit or flavoring added. Something about the salt makes my hoppy palate happy on hot days were a 7% 70 IBU beer sounds like too much
