(no subject)

[inahandbasket]

Considering my next beer to brew...
which sounds better as a fall beer?
After this one I'm going to try a holiday-type brew, spicy christmas-like.


Red King Ale
Killian's Red is anemic compared to this. A nice brown-red ale and quite tasty.
Lots of hops, lots of malt. Plenty of flavor.
(recipe)

An Oatmeal Stout
Dark, rich, smooth. Think guinness but with flavor.
(recipe or recipe)

Try a cider...
Takes a long time (month+), I only have 1 fermenter so it'd be tied up. difficult.
(recipe)


I think I'm leaning towards the red ale, then a holiday brew, then in winter a dark stout.
opinions?

Comments

[inahandbasket]

This sounds like a kickass dark beer.

NOSFARATU'S RETURN

5 gallons, extract/specialty grains

Mark diSimone
Brew Masters Ltd.
Rockville, Md.

"This beer is silky smooth and has a great chocolate character. Its 10 percent alcohol is totally hidden. It is ranked number one in our 18-year history."

Ingredients:

6.6 lbs. gold unhopped malt extract
2 lbs. orange blossom honey
1 lb. chocolate malt
1 lb. pale chocolate malt
1 lb. Vienna malt
0.5 lb. cara-pils malt
0.5 lb. crystal malt, 56° Lovibond
1 lb. Munich malt
2 oz. Perle hops (8% alpha acid), for 20 min.
1 oz. crystal hops (3.2% alpha acid), for finishing
Wyeast 1742 (Swedish ale)

Step by Step:

Steep grains in 2 gals. of 170° F water for 30 minutes. Remove grains. Add malt and honey to the grain water. Bring to a boil. Add Perle hops and boil for 20 minutes. Remove from heat. Stir in 1 oz. crystal hops. Add to fermenter. Add water to 5 gals. When temperature is below 80° F, pitch yeast. Ferment for seven to 10 days. Place in secondary for seven to 10 days. Prime with corn sugar. Bottle at 1.014. Let age three to four weeks.