Aleumination Batch #2 - What is it?

[Rob DeNunzio]

No, seriously, what is it going to be? Thoughts? Ideas?

[Deege]

Maybe something like Avery's Samael? It's a strong oak aged ale?

[Rob DeNunzio]

I wonder how much success novices would have in making a 15% abv beer... But it could be oh so fun to try, right?

Deege said:

Maybe something like Avery's Samael? It's a strong oak aged ale?

[Deege]

Good point. Ok something simpler. :)

[Chipper Dave]

Why not make a brew to match the season? A nice dark brew or winter warmer comes to mind.

[Ray Grace]

Oh so many ideas, I just brewed a winter warmer this past weekend but I'm up for that again. Or maybe a nice Belgian dark ale with inspiration from some of the Belgian holiday ales like St Bernardus, or maybe a nice Engish porter or even a mild. Or completely out of left field how bout a Belgian IPA.

[Virgil G]

yeah, make it only 12%

Deege said:

Good point. Ok something simpler. :)

[Useless Brewing]

I think an ESB is in order!

It is wide enough that anyone can make it. 1.048-1.060 SG and caters to both bitter and malty characters.

Description
http://www.bjcp.org/2008styles/style08.html#1c
An average-strength to moderately-strong English ale.The balance may be fairly even between malt &hops to somewhat bitter.Drinkability is a critical component of the style; emphasis is still on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales.

Profile
More evident malt and hop flavors than in a special or best bitter. Stronger versions may overlap somewhat with old ales, although strong bitters will tend to be paler and more bitter. Most strong bitters are fruitier and hoppier than Fullers. Some modern English variants are brewed exclusively with pale malt and are known as golden or summer bitters.

Ingredients
Pale ale, amber,&/or crystal malts, may use black malt for color adj. May use sugar adjuncts, corn/wheat. Eng. hops typ. but USA &Euro var. are becoming common (esp.in paler examples). Characterful Eng. yeast. Burton versions use med to high sulfate water.

my 2c. What do you think?

Cheers
Preston

[Rob DeNunzio]

I like it. With that in mind, though, how do we give it an Aleuminati flair?

Useless Brewing said:

I think an ESB is in order!

It is wide enough that anyone can make it. 1.048-1.060 SG and caters to both bitter and malty characters.

Description
http://www.bjcp.org/2008styles/style08.html#1c
An average-strength to moderately-strong English ale.The balance may be fairly even between malt &hops to somewhat bitter.Drinkability is a critical component of the style; emphasis is still on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales.

Profile
More evident malt and hop flavors than in a special or best bitter. Stronger versions may overlap somewhat with old ales, although strong bitters will tend to be paler and more bitter. Most strong bitters are fruitier and hoppier than Fullers. Some modern English variants are brewed exclusively with pale malt and are known as golden or summer bitters.

Ingredients
Pale ale, amber,&/or crystal malts, may use black malt for color adj. May use sugar adjuncts, corn/wheat. Eng. hops typ. but USA &Euro var. are becoming common (esp.in paler examples). Characterful Eng. yeast. Burton versions use med to high sulfate water.

my 2c. What do you think?

Cheers
Preston

[Useless Brewing]

The ingredient list is pretty much wide open! Pale malt, amber/or crystal malts, black malt for color. Adj: sugars, corn, or wheat. What ever we decide, and then make it your own. It easily adapts from Extract to AG because of the Pale Malt base.

Rob DeNunzio said:

I like it. With that in mind, though, how do we give it an Aleuminati flair?

[Ray Grace]

I like it. We could keep the grain and hops bill similar and each try one of the multiple english ale yeasts available and see how the beers differ.

Ray
Useless Brewing said:

The ingredient list is pretty much wide open! Pale malt, amber/or crystal malts, black malt for color. Adj: sugars, corn, or wheat. What ever we decide, and then make it your own. It easily adapts from Extract to AG because of the Pale Malt base.

Rob DeNunzio said:

I like it. With that in mind, though, how do we give it an Aleuminati flair?

[Shawn, the Beer Philosopher]

I like the ESB idea, too. I see it as kind of a clean slate to work from ... forget the exact BJCP parameters (Rob is rubbing off on me). By that, I mean we could each choose to go a little lighter, a little darker, whatever. I'd be good with this, for sure.

Another thought would be to do an "oaked" beer of some sort - perhaps a porter or stout. That one might be too wide open though.

Back to the ESB.

How might we Aleuminate it? Hmmm. There are bound to be clandestine Aleuminati in the U.K., huh? I'm seeing label designs already ... haha.

[Rob DeNunzio]

Ain't no reason you can't oak an ESB...

The Beer Philosopher said:

I like the ESB idea, too. I see it as kind of a clean slate to work from ... forget the exact BJCP parameters (Rob is rubbing off on me). By that, I mean we could each choose to go a little lighter, a little darker, whatever. I'd be good with this, for sure.

Another thought would be to do an "oaked" beer of some sort - perhaps a porter or stout. That one might be too wide open though.

Back to the ESB.

How might we Aleuminate it? Hmmm. There are bound to be clandestine Aleuminati in the U.K., huh? I'm seeing label designs already ... haha.