Comment on this recipe

[YamahaXS]

I have friend who apparently likes lots of flavor in his beer. He also lives in a region where beer is not always appreciated. Me and another friend are considering something like this recipe as a present to him when he visits in August. I have to admit, the amount of hops is scaring me a bit. Tell me what you think.

Remember the goal is to provide him with something that will push his taste buds to the limit.


6 # Light DME
3 pounds Amber LME
1 # belgium roast
1 # dextrine malt
1 ounce galena @ 60
1 ounce kent golding @ 60
1 ounce fuggles @ 15
1 ounce Saaz @ 15
Some undetermined amount of corriander @ 10
1 ounce kent golding @ 5
Dry hop with more Saaz

Considering adding wood chips to secondary, or possibly to the boil,

abv will be about 8%
IBUs at about 90 (loosely estimated)
Color will be a medium amber

[Stodbrew]

That's gonna be a pretty bitter beer. But if that's what he wants, then so be it. I would keep the corriander to a minimum, a little goes a very long way. And I wouldn't boil the oak chips, as boiling will extract tannins and give some very undesirable off flavors. Adding them to secondary would be much better.

[YamahaXS]

Originally posted by Stodbrew
That's gonna be a pretty bitter beer. But if that's what he wants, then so be it. I would keep the corriander to a minimum, a little goes a very long way. And I wouldn't boil the oak chips, as boiling will extract tannins and give some very undesirable off flavors. Adding them to secondary would be much better.

true dat, maybe i should add more grains to provide some body to balance out the IBUs....

thx fo the note. :)

[sallad]

1lb of dextrine malt should add quite a fair amount of body and balance, methinks

[Caffinehog]

I'm not concerned with the hops... This should make an excellent imperial IPA. Steeping a little crystal malt would add some nice flavor, too. You could probably get away with a little caramel malt, wheat, or even chocolate malt, tweaking it a little more towards a barleywine. Of course these would best apply if you went with an all-grain brew.

[MARK123]

Maybe some munich malt for a little sweetness!..Sweet and hoppy seem to go together. And I have found that instead of doing, for example, 40ibu's at 60 minutes, doing 15 ibu's at 60 minutes, then more volume of hops to get 25 ibu's at 30minutes or at 45 minutes really brings out the best in the hop! Higher volumes to get the same ibu later in the boil seems to be nice!!

[Sunriver]

I agree with the idea of adding more Malts. THE MORE THE MERRIER.

[Caffinehog]

Originally posted by Sunriver
I agree with the idea of adding more Malts. THE MORE THE MERRIER.

For ales, I agree. For lagers, simplicity and subtlety are the key. Fortunately, I brew almost entirely ales.

[YamahaXS]

This is what I ended up with. Will let you know how it turns out in 5 months.


5 # Light DME
3 pounds Amber LME
3 pounds wheat LME
1 # belgium roast
1 # dextrine malt
1/3 # oatmeal

1 ounce galena @ 60
1 ounce kent golding @ 60
1 ounce styrian @ 30
1 ounce fuggles @ 15
1 ounce Saaz @ 15
1 ounce kent golding @ 5


Yeast: Wyeast Trappist High Gravity.

[YamahaXS]

Bottled this beast last night.

OG 1.08
FG 1.022

maltiness/bitterness were well balanced, flavor and aroma hops were a little less than I was hoping.

[YamahaXS]

this beer is now coming onto 8 months and has really turned into a nice beer. At 3 months, it was too sweet for my liking, and I easily forgot about it.

I tried it again last night and while the initial taste is a bit sweet it is not overly so. The body is has a very deep flavor profile, something pleasant to taste the whole time, and even after I swallow, the lingering flavors are quite pleasant.

Time heals all wounds.

[I'mRocketMan]

Sounds like a great brew, Yamaha!!