Brainstorming the Next Few Homebrew Batches
I’m scheming the next two batches, and I’m circling around a hoppy IPA and sour ale.
IPAs used to live in my wheelhouse. That was the one style I could nail all the time and every time. But the last two I’ve made just haven’t lived up to my expectations. That shit needs to change right freaking now.
This IPA is will be a hoppy affair. Hoptimization at its best. Jamil recently a did show where they were cloning Green Flash’s West Coast IPA. I’m looking that over and I might riff off that and make something along those lines. Maybe tweak the color a little. Maybe lead a bit more with simcoe.
Sour ales take forever to mature (I feel a name coming out of that. Maybe a Peter Pan reference….), so I just need to get that going so I can leave it alone and let it age. I’m thinking about a big sour like a Flanders Brown/oud bruin and then aging it on French wood that has been soaked in a darker wine. This is a good time to be thinking about it, too, since Wyeast is busting out the Brett strains from April to June. They are releasing Roeselare (the Godzilla of brettanomyces), their Trappist blend (an Orval strain) and the brettanomyces claussenii (low-intensity brett. character cultured from English stock ales.)
After that……I’m not sure. Definitely a saison, but those are best brewed warm (80+ degrees) and I will let the warmth of the summer help me with that. I’ve talked about making an Premium American Lager, too. Despite the fact I really, really dislike almost all commercial examples of that, I want to do it just for the difficulty of it. Honestly, brewing something like that seems *less* insane to me than the Coconut Curry Hefe.
Welcome to my world.