What should I brew for my 100th batch?

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Bigbre04

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Hey yall,

I have hit 100(technically it would be brew 101 but no one would know!) batches. What style should I brew?

I have on draft right now:
1. Lightly smoked amber lager 6.1%
2. Chocolate Stout 6.2%
3. Painkiller Sour ale 5%
4. Session IPA 5.3%
5. Golden Lager 5.1%
6. Double Juicy IPA 8.2% (This is where it would be going)
7. Juicy IPA 7%
8. Export Helles 5.6%

I currently have a double batch of Golden Lager in fermentation.

My current recipe options are:
Double Juicy IPA
Pale Ale
https://www.brewersfriend.com/homebrew/recipe/embed/1452142
IPL/Cold IPA

I am open to other ideas!

I have lots of options on grain, hops, etc.

I have Voss, nova lager, munich lager, chico, hazy ipa yeasts on hand. I will need to make a yeast order soon so I can get other options, but it might not make it into this batch.
 
Bigbre04 said:
Hey yall,

I have hit 100(technically it would be brew 101 but no one would know!) batches. What style should I brew?

I have on draft right now:
1. Lightly smoked amber lager 6.1%
2. Chocolate Stout 6.2%
3. Painkiller Sour ale 5%
4. Session IPA 5.3%
5. Golden Lager 5.1%
6. Double Juicy IPA 8.2% (This is where it would be going)
7. Juicy IPA 7%
8. Export Helles 5.6%

I currently have a double batch of Golden Lager in fermentation.

My current recipe options are:
Double Juicy IPA
Pale Ale
https://www.brewersfriend.com/homebrew/recipe/embed/1452142
IPL/Cold IPA

I am open to other ideas!

I have lots of options on grain, hops, etc.

I have Voss, nova lager, munich lager, chico, hazy ipa yeasts on hand. I will need to make a yeast order soon so I can get other options, but it might not make it into this batch.
Click to expand...
I'm a big fan of pale ales, ambers and brown, you don't have any on your list
 
Ozarks Mountain Brew said:
I'm a big fan of pale ales, ambers and brown, you don't have any on your list
Click to expand...
I have an amber on the list. I was sort of leaning towards the pale ale...

I am on the beach so in the season i usually have a black lager on draft and various ambers or reds.

I try to keep the stout draft line as a dark beer year around.
 
Ozarks Mountain Brew said:
I'm liking the Mosaic Citra pale ale I have on tap, 6 ounces of each in a 10 gallon batch
Click to expand...
this is the 7% IPA i have on right now.
https://www.brewersfriend.com/homebrew/recipe/embed/1447339

I was going more old school with the pale ale.

If i can get belgian abbey yeast this week, maybe i will brew this Tripel i just made???
https://www.brewersfriend.com/homebrew/recipe/embed/1449064

Just checked the cooler and I am on my last keg of the Double Juicy. Might not have time for a big ass Tripel?
 
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I'm with Semper on this one. It should be BIG - unless of course you plan to celebrate with friends for the occasion... then it should be crushable - easy drinking - like a festbier or a mild.

I vote barley wine or dopplebock or Belgian triple.
 
Semper Sitientem said:
I suggest going in a completely different direction since this is a milestone brew…… barley wine.
Click to expand...
Blackmuse said:
I'm with Semper on this one. It should be BIG - unless of course you plan to celebrate with friends for the occasion... then it should be crushable - easy drinking - like a festbier or a mild.

I vote barley wine or dopplebock or Belgian triple.
Click to expand...
So the problem is that I have to be able to sell this beer at the beach. If I had the space to get some barrels and age those beers I 150% would! But I don't.

Plus my system is not the best for making beers over 8%. I'm really limited to <200#s of grain per batch unless I wanted to ruin my efficiency and add an extra 2 hours to my already long ass day.

I am thinking that I'm gonna brew a fruited belgian tripel, but I won't be able to get the fruit or the yeast in time for that.
 
I asked the same thing once upon a time! Lol I see you're continuing the long time forum tradition of asking for suggestions, and then just doing what works best for you :D

my favorite idea was a 10%, 100 IBU DIPA with Centennial hops. Very clever! I ended up brewing a lemon gose, which was one of my best sours, and beers, ever
https://www.brewersfriend.com/forum/threads/100th-batch-recipe.15666/
 
Sunfire96 said:
I asked the same thing once upon a time! Lol I see you're continuing the long time forum tradition of asking for suggestions, and then just doing what works best for you :D

my favorite idea was a 10%, 100 IBU DIPA with Centennial hops. Very clever! I ended up brewing a lemon gose, which was one of my best sours, and beers, ever
https://www.brewersfriend.com/forum/threads/100th-batch-recipe.15666/
Click to expand...
Hahaha I really am. I'm a little more constrained then I guess I made out in my initial post.

I COULD make anything, but at the end of the day I have to be able to sell the beer/have the yeasties on hand this week.

I am gonna make that blueberry/lemon triple though. It won't happen until later this month once I start getting towards having open draft lines again.
 
Yup I was thinking RIS/ Barleywine.

Saison was a close second since you've done none of them and a broad style to brew from.

Good luck
 
Trialben said:
Yup I was thinking RIS/ Barleywine.

Saison was a close second since you've done none of them and a broad style to brew from.

Good luck
Click to expand...
What is ris?

I hate saisons lol. Brewed them for a very long time at the old spot. Especially kettle soured ones.
 
Go IPA. It doesn't matter if it's west coast, NEIPA and everything in between especially if you have to sell it.
 
Since you are celebrating a milestone brew, what about a clone of Sierra Nevada's Celebration Ale? I think it fits the bill of not being too big ABV wise, high but not over the top on IBU, great flavor. Whatever you choose to brew congrats on #100!
 
Over The Cliff Brewing said:
Go IPA. It doesn't matter if it's west coast, NEIPA and everything in between especially if you have to sell it.
Click to expand...
I'm brewing the pale ale. I'm slightly tight on time and I have had a bunch of regulars ask me when I was brewing another pale.

Plus technically the 100th batch was the second batch of my golden lager that is a year round beer.

Maybe I will do something over the top at 200 lol.
 
HighVoltageMan! said:
If you can get the hops, may I suggest Wayner’s Pale Ale? It’s a bit outrageous in the amount of hops used, but it’s really good and crushable.

https://www.brewersfriend.com/homebrew/recipe/view/253526/wayner-039-s-pale-ale

It just won a gold at Milwaukee last weekend. I scaled it up to 3 barrels for a local brewery and it sold out really fast.
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I have cryo of all but the mittlefruit. very interesting recipe. Im sort of surprised that that qualifies as a pale ale, that looks more like a session IPA to me.

This is my Session IPA that i keep on year around:
https://www.brewersfriend.com/homebrew/recipe/embed/1352389
Its fairly similar to that one above, i used some slightly different grains and a very different hop schedule, but the idea is similar.

Using a 4AA pricey hop as a bittering addition is pretty odd? Same with a 75min boil? I assume that is to reduce water volume and up OG?

I dont have any of those fancy floor malts lol, but i do have good ol' 2row.
 
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