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Favorite styles to brew and why


read 1242 times • 31 replies • posted 9/4/2012 8:24:28 AM

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NobleSquirrel 3437:209
Originally posted by HornyDevil
Originally posted by tomer
Originally posted by HornyDevil
Originally posted by tomer
Iím about to make a very sweet one with date honey


Iíd be interested to find out what type of character this honey has.

Date honey is made by pressing dates and has the consistency of honey, a very deep amber colour and is extremly sweet.
It is called "Silan" in Israel

Originally posted by tomer
another one with fresh pomegranate juice added which should give it fantastic colour and flavour


Ever consider using/making pomegranate molasses?


What is that, and how do you make it?


http://www.simplyrecipes.com/recipes/pomegranate_molasses/

You really donít need the lemon juice.


If I had to guess, the lemon juice is to aid in the inversion of the sugar.
9/4/2012 2:45:47 PM

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NobleSquirrel 3437:209
Originally posted by malrubius
Saisons, tripels, tripel IPAs, smoked beers because I can [try to] brew them much cheaper than I can buy them.


I highly recommend buying a sack of smoked malt if you like to make them. You can get Bestmalz for around $45 for 55lbs. Of course, Iím not sure what your shipping situation is...
9/4/2012 2:46:37 PM

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HornyDevil
Originally posted by NobleSquirrel
If I had to guess, the lemon juice is to aid in the inversion of the sugar.


Exactly, but why would you need it with the pomegranate juice being as acidic as it is?
9/4/2012 3:24:04 PM

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malrubius 1726:27
Originally posted by NobleSquirrel
Originally posted by malrubius
Saisons, tripels, tripel IPAs, smoked beers because I can [try to] brew them much cheaper than I can buy them.


I highly recommend buying a sack of smoked malt if you like to make them. You can get Bestmalz for around $45 for 55lbs. Of course, Iím not sure what your shipping situation is...


Thanks for the tip, but I donít brew enough or have enough room.
9/4/2012 4:05:52 PM

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SamGamgee 2452:182
I donít brew at home much these days, but still like to do session beers like hoppy pale ales and porters. I jut think there is so much that you can do with these simple, classic styles and really perfect your process.

Also just bottled my first sour ale (a lambic-type wort but pitched with multiple commercial cultures) and am so happy with how it turned out that Iím encouraged to get some more batches going on top of the two others that still need a few months.
9/4/2012 6:32:09 PM

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tomer 1726:44
Originally posted by HornyDevil
Originally posted by tomer
Originally posted by HornyDevil
Originally posted by tomer
Iím about to make a very sweet one with date honey


Iíd be interested to find out what type of character this honey has.

Date honey is made by pressing dates and has the consistency of honey, a very deep amber colour and is extremly sweet.
It is called "Silan" in Israel

Originally posted by tomer
another one with fresh pomegranate juice added which should give it fantastic colour and flavour


Ever consider using/making pomegranate molasses?


What is that, and how do you make it?


http://www.simplyrecipes.com/recipes/pomegranate_molasses/

You really donít need the lemon juice.


There is so much pomegranate around here at this time of year and the juice is so rich and dark it is a shame not to use it in brewing and cooking.
BTW, there some wineries in Israel making pomegrante wine some of which are very good, especially the sweet desert ones when paired with dark chocolate deserts.
9/4/2012 11:50:58 PM

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Erlangernick 1:2
About 2/3 - 3/4 of my current production is crystal-malt-free half-IPA, the rest is Cascadian half-porter (aka over-hopped mild), both well under 3.5%abv, the former over 100 IBU (theoretical). I brew these to the tune of about 27 litres a week, because itís what we canít get here except at exorbitant expense, we like/crave them, and theyíre just fucking good.
9/5/2012 12:06:32 AM

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NobleSquirrel 3437:209
Originally posted by HornyDevil
Originally posted by NobleSquirrel
If I had to guess, the lemon juice is to aid in the inversion of the sugar.


Exactly, but why would you need it with the pomegranate juice being as acidic as it is?


if I had to guess, the prolonged cooking will raise the pH. Given the dilute nature of pomegranate juice, it probably does cook off.
9/5/2012 7:20:43 AM

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ekoerper 589:39
I brew all over the map, but lean slightly towards <=5% abv session beers lately. Just tapped an American pale ale with a full wheat malt base - this was basically a "how to I use up all of this wheat?" sort of deal that turned out pretty fantastic. In case thereís interest:
Weyermann wheat: 85%
Munich 8L: 6.3%
Victory: 6.3%
Carapils: 2.4%
Rice hulls: ~2/3 lb for 12 gal batch

My american brown ale and stouts are pretty solid, and Iím escalating my sour/brett brewing. Flanders red is going, Berliner this week, then doing a big batch of Wit split 3 ways for fermentation:
1/3: 1762
1/3: 1762, finish with Brett B
1/3: 100% Brett B Trois
9/5/2012 11:27:19 AM

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bitbucket 2159:63
Originally posted by HornyDevil
Originally posted by tomer
Iím about to make a very sweet one with date honey


Iíd be interested to find out what type of character this honey has.

Originally posted by tomer
another one with fresh pomegranate juice added which should give it fantastic colour and flavour


Ever consider using/making pomegranate molasses?

Got a quart in Turkey, I was sort of afraid to use it in beer. It ended up being fine pancake syrup.
9/6/2012 9:28:22 AM

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