Some recipes for feedback!

[Bigbre04]

Smoked Apricot Ale:
What do yall think about this? I could also do it as a lager or cheat with chico and spunding to make it "lager adjacent". I wont be brewing this for a while.
https://www.brewersfriend.com/homebrew/recipe/embed/1596421

WC IPA
This is based off a couple batches that i have brewed recently which are based off a beer i brewed for close to a decade.
https://www.brewersfriend.com/homebrew/recipe/embed/1596414

Chocolate raspberry stout
Long way off, probably sometime in December i will get around to this guy.
https://www.brewersfriend.com/homebrew/recipe/embed/1594533

Current brew schedule
Sour
WC IPA
Amber ale/Lager?

 

[J A]

I like it!
I'd be wary of using quite that much smoked malt in the Apricot beer because it could get a little overpowering but the combination seems interesting.
WCIPA looks tasty - love the Columbus/Chinook combo.
The stout is inspiring me to think about that combination for a winter holiday beer as an alternative to a spiced ale. The right chocolate and raspberry flavors could be pretty perfect. I'd use S-04 or Notty to get some appropriate ester production that would set off the cherry/berry notes and I'd probably use Willamette or UK hops to keep the floral/earthy/neutral hop flavor. I usually stick to the Irish style, low-gravity stouts, especially for parties but it would be pretty nice to have something big and rich in flavor.

 

[Dave Y]

agree on the smoked malt, it's either 'hey what's that?', a little bit of smoke or 'hey, is this a rachbier?'
WCIPA is looking good.

for the last one, I'd halve the chocolate malt, and replace with 50/50 chocolate & pale chocolate. I've had good luck with that combo in a bunch of beers for bringing chocolate notes.

 

[Yooper]

Smoked Apricot Ale:
What do yall think about this? I could also do it as a lager or cheat with chico and spunding to make it "lager adjacent". I wont be brewing this for a while.
https://www.brewersfriend.com/homebrew/recipe/embed/1596421

WC IPA
This is based off a couple batches that i have brewed recently which are based off a beer i brewed for close to a decade.
https://www.brewersfriend.com/homebrew/recipe/embed/1596414

Chocolate raspberry stout
Long way off, probably sometime in December i will get around to this guy.
https://www.brewersfriend.com/homebrew/recipe/embed/1594533

Current brew schedule
Sour
WC IPA
Amber ale/Lager?

Ooooh, I love the WC IPA and would drink the heck out of that. I have nothing on the smoked apricot or chocolate stout though. (I don't like smoked beers, other than Schlenkerla and hate chocolate anything, sorry!)

 

[Bigbre04]

I like it!
I'd be wary of using quite that much smoked malt in the Apricot beer because it could get a little overpowering but the combination seems interesting.
WCIPA looks tasty - love the Columbus/Chinook combo.
The stout is inspiring me to think about that combination for a winter holiday beer as an alternative to a spiced ale. The right chocolate and raspberry flavors could be pretty perfect. I'd use S-04 or Notty to get some appropriate ester production that would set off the cherry/berry notes and I'd probably use Willamette or UK hops to keep the floral/earthy/neutral hop flavor. I usually stick to the Irish style, low-gravity stouts, especially for parties but it would be pretty nice to have something big and rich in flavor.

Im excited for the stout! I will likely run chico since i keep it on hand and it is very reliable. Any esters produced will be fully hidden by the grainbill, raspberry, and chocolate. The overall recipe is based on my Oyster stout which is a killer beer.

that is a recipe adapted from a collab i did with some other breweries in the area. Its one of my favorite beers i have done. I might shift it back into the amber color range and add a little more malty/caramel to the equation. that would allow it to slot into my amber line or just hold off and put it on after my belgian golden ale.
https://www.brewersfriend.com/homebrew/recipe/embed/1462231

@Dave Y Firstly those are fighting words. Secondly i actually reduced it from the previous recipe and that was not overpowered. My smoked malt is not crazy powerful(it is also fairly old).

@Yooper the base of that is really solid for what i call an east coast IPA. Its hoppy but balanced with a malt backbone that is missing in a traditional WCIPA. Its a solid grain bill that i brewed in a previous life that actually won a gabf gold in the category...if that matters.

 

[Dave Y]

Firstly those are fighting words. Secondly i actually reduced it from the previous recipe and that was not overpowered. My smoked malt is not crazy powerful(it is also fairly old).

You know me, always ready with a beef.
That's good info on the smoked malt. I'm going to review that mash bill now. I recall my 2nd to last beer with smoked malt was heavy on red-x, a lager and at a lower percentage. Out of the kettle, I almost pitched it. the aftertaste it left was not palatable, but, this was back in the spring - our spring, which is mid February and I had kegs to fill. So I let it lager a few weeks. Definitely a good choice, it came out ok - passed the neighbor test, but I could swear I still perceived some off flavor that nobody else could pick out.

 

[Bigbre04]

You know me, always ready with a beef.
That's good info on the smoked malt. I'm going to review that mash bill now. I recall my 2nd to last beer with smoked malt was heavy on red-x, a lager and at a lower percentage. Out of the kettle, I almost pitched it. the aftertaste it left was not palatable, but, this was back in the spring - our spring, which is mid February and I had kegs to fill. So I let it lager a few weeks. Definitely a good choice, it came out ok - passed the neighbor test, but I could swear I still perceived some off flavor that nobody else could pick out.

there are lots of different smoked malts that have very different flavors. im using Bestmalz Smoked malt. im not sure what wood it is, but it is pretty mild and tasty. not a throat punch at all.