If a Beer Falls in the Forest...

[Brewer #457861]

After a 25 year hiatus, I've found myself totally renewed in the sport! SO MANY MORE ingredients to choose from. NOW, to recipes: I joined up with BF to research new "stuff" to incorporate into beers. I suppose it all started with a trip to NL and BE this past April. MAN those were some terrific beers. ANYWAY, my question is:

With 185,000 recipes (or whatever), it would seem that NO ONE actually brews these beers, are they and their origins moot? I get that it's a forum for ideas, but at some point, when do those ideas turn into something I can brew and subsequently drink?

Here's a pic of a Brut IPA that I recently "tested" using Nectar Yeast and amylase. This is at 2 weeks, another week and my fingers are crossed for additional clearing. CRAZY interesting Style. There's an apricot sweetness, the hops are there but not a pine tree at Christmas (nose and flavor), and a superb mouthfeel and a dryness in the finish that's very nice! https://www.brewersfriend.com/homebrew/recipe/view/1576172/you-viper-s-brut

 

[Bigbre04]

Welcome back, I assume you are asking about brewing Belgian and Dutch beers? I brew belgian beers occasionally. I dont exactly know of any styles Specifically from the Netherlands, but i would assume they are similar to Belgian/french beers??? What ingredients are you looking to use? I almost exclusively use Cryo hops and i use a lot of Voss yeast.

 

[Craigerrr]

Welcome back to brewing
Although I have recipes here on BF, they are mostly all out of date as I use other software for brewing.

 

[Dave Y]

... I almost exclusively use Cryo hops and i use a lot of Voss yeast.

Let’s not forget peasant 2 row ;-)

 

[Dave Y]

After a 25 year hiatus, I've found myself totally renewed in the sport! SO MANY MORE ingredients to choose from. NOW, to recipes: I joined up with BF to research new "stuff" to incorporate into beers. I suppose it all started with a trip to NL and BE this past April. MAN those were some terrific beers. ANYWAY, my question is:

With 185,000 recipes (or whatever), it would seem that NO ONE actually brews these beers, are they and their origins moot? I get that it's a forum for ideas, but at some point, when do those ideas turn into something I can brew and subsequently drink?

Here's a pic of a Brut IPA that I recently "tested" using Nectar Yeast and amylase. This is at 2 weeks, another week and my fingers are crossed for additional clearing. CRAZY interesting Style. There's an apricot sweetness, the hops are there but not a pine tree at Christmas (nose and flavor), and a superb mouthfeel and a dryness in the finish that's very nice! https://www.brewersfriend.com/homebrew/recipe/view/1576172/you-viper-s-brut

Welcome back!

I have on occasion checked the recipe DB for some proportions and guidance, I like to build recipes, rather than copy and replicate. This means sometimes it doesn’t come out like I expect or hope, but that’s part of the challenge. Not everything that you read in a magazine, hear on a podcast or get from social media / forum can be trusted. Not that it’s not true - we all know, if it’s on the internet, it has to be true... but the context may be missing.

Like ... getting full attenuation on a grist with 66% Munich 2. Possible? Sure, but using what equipment, under what conditions and using what yeast?
So I like that we can discuss things here and get some real world feedback, as well as context.

That recipe looks pretty good.

 

[Bigbre04]

Let’s not forget peasant 2 row ;-)

better than @Sandy Feet 's Toe malt!

 

[BarbarianBrewer]

With 185,000 recipes (or whatever), it would seem that NO ONE actually brews these beers, are they and their origins moot?

The recipes could be one-offs or brewers just playing around with a recipe they will never brew. But it could also be recipes that brewers copy to their own folder and tweak to fit their equipment, batch size, or available ingredients. So it doesn't show up in the brew count for the recipe. I always do the copy and tweak method.

 

[Brewer #457861]

Welcome back, I assume you are asking about brewing Belgian and Dutch beers? I brew belgian beers occasionally. I dont exactly know of any styles Specifically from the Netherlands, but i would assume they are similar to Belgian/french beers??? What ingredients are you looking to use? I almost exclusively use Cryo hops and i use a lot of Voss yeast.

Next time around I'm trying the Voss yeast in a Belgian style.

 

[Brewer #457861]

Welcome back!

I have on occasion checked the recipe DB for some proportions and guidance, I like to build recipes, rather than copy and replicate. This means sometimes it doesn’t come out like I expect or hope, but that’s part of the challenge. Not everything that you read in a magazine, hear on a podcast or get from social media / forum can be trusted. Not that it’s not true - we all know, if it’s on the internet, it has to be true... but the context may be missing.

Like ... getting full attenuation on a grist with 66% Munich 2. Possible? Sure, but using what equipment, under what conditions and using what yeast?
So I like that we can discuss things here and get some real world feedback, as well as context.

That recipe looks pretty good.

Thx man. The final product is outstanding. I don't think I'd change anything.

 

[Donoroto]

After a 25 year hiatus, I've found myself totally renewed in the sport! SO MANY MORE ingredients to choose from. NOW, to recipes: I joined up with BF to research new "stuff" to incorporate into beers. I suppose it all started with a trip to NL and BE this past April. MAN those were some terrific beers. ANYWAY, my question is:

With 185,000 recipes (or whatever), it would seem that NO ONE actually brews these beers, are they and their origins moot? I get that it's a forum for ideas, but at some point, when do those ideas turn into something I can brew and subsequently drink?

Here's a pic of a Brut IPA that I recently "tested" using Nectar Yeast and amylase. This is at 2 weeks, another week and my fingers are crossed for additional clearing. CRAZY interesting Style. There's an apricot sweetness, the hops are there but not a pine tree at Christmas (nose and flavor), and a superb mouthfeel and a dryness in the finish that's very nice! https://www.brewersfriend.com/homebrew/recipe/view/1576172/you-viper-s-brut

Well, after many years, the recipes do pile up. A lot of them are tweaks of earlier recipes, and I suspect the vast majority gave been brewed. My recipes don’t have high brew counts because I (almost) never click the ‘brew’ button: I just brew it, no need to make a note of it. My point is that brew counts are not reliable indicators of popularity.

It is kind of like drinking from a fire hose, but good for ideas.

 

[Sandy Feet]

Next time around I'm trying the Voss yeast in a Belgian style.

Belgian beers are very yeast driven. It would be kind of hard to make a somewhat Belgian beer without a Belgian yeast.

 

[Sandy Feet]

better than @Sandy Feet 's Toe malt!

I could already taste that toe malt in the wort Sunday. Got to have that Pilsner, I mean toe bite, in a German beer After another trip to the brew store, she finally kicked off this morning. Thank God, or else I would have been out about $50 and 5 hours work on a hobby. Spring water, gas, grain, yeast, hops, that shit does start to add up, but I do like brew day.

 

[Craigerrr]

Belgian beers are very yeast driven. It would be kind of hard to make a somewhat Belgian beer without a Belgian yeast.

That is what I was thinking

 

[Bigbre04]

Belgian beers are very yeast driven. It would be kind of hard to make a somewhat Belgian beer without a Belgian yeast.

agreed. I have had success with Apex belgian abbey yeast if that is the belgian style you are looking for