Beers you want to brew but haven’t

Any beers out there that you’ve been thinking about brewing, and maybe even have a recipe written, but you just haven’t gotten around to making them happen? Maybe it’s the first time attempting the style. Maybe it’s a beer that seems like a good idea on paper, but you’re unsure of how it would translate into the real world. Maybe you haven’t had a lot of luck with the style in the past.

Actually, one beer I’ve never gotten around to brewing is an Imperial stout. Don’t know why, I’ve been wanting to brew one for a while just never when brewday comes along.

I have a concept on paper for a take on refresco de avena, a (traditionally) non-alcoholic oat-based beverage with lime, cardamom, and piloncillo. Have been back burnering it in favor of other recipes for about 2 years now...

Berliner Weisse, never dared to make a sour mash yet. Something about it frightens me for some reason.

Down the road once I feel comfortable making sours (doing first one now) I want to make one modeled after key lime pie. In my head it’s a sour blonde ale with key lime and toasted coconut.

The thing that holds me back from experimenting or making new to me styles these days is having a job/wife/kids/house that keeps me busy - so when I can actually brew its going to be a 10 gal batch of something I know that works and I am going to enjoy - for me that means IPA’s.



But lately I’ve been thinking about a chocolatey tasting reddish/brown IPA/pale ale using pale malt, carapils, carafa II special, and some oats and/or wheat for a soft mouthfeel. I would a little piney pop from hops in the flavor, but not too much that will totally cover the dark malts.



Would love to make lagers, but wouldn’t attempt until I have a good temp control set up and patience to let it condition. Would also love to make a belgian dubbel in the likes of St Bernardus Prior 8, but wouldn’t want 10 gals. of it.

Dark Super Saison, Imperial Rye Porter, Old Ale.

Lambic as I’m planning to move out of where I live right now in less than 6 months. Also, I’d love to brew lagers (especially smoked one’s) but I really can’t fit a fridge into my apartment.

Saison. Will probably wait until summer rolls around for warmer ambient temps.

I want to brew with the S:t Bernardus yeast, but I have no idea on how to get it (the yeast in the bottles is not the original yeast).

I’d really like to brew a good quad. My past attempts have been unsatisfactory. I think that I may have to use some dark candy syrup to get what I want in the finished beer.