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Author Topic: FCBA Ale  (Read 4156 times)

Offline Dave Savoie

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FCBA Ale
« on: January 26, 2011, 04:50:32 PM »
Please list your Fav and once everyone has posted take the most popular from each and I will make a beer based on every ones choices :)


Base malt

Specialty Malt or Malts

Adjuncts

Hops

Yeast
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Offline Dave Savoie

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Re: FCBA Ale
« Reply #1 on: January 26, 2011, 04:52:26 PM »
Maris Otter

Carafa II ,Caramunich III

Oats

Fuggle

S-04
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Offline Richard

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Re: FCBA Ale
« Reply #2 on: January 26, 2011, 05:19:59 PM »
I suspect a mean average recipe would stifle the diversity of tastes we have -- perhaps a "brown" ale is appropriate, given that when you mix all the colours you get brown...

I'll stay out of this one -- I'm not experienced enough to have a real opinion yet :P
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Offline Kyle

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Re: FCBA Ale
« Reply #3 on: January 26, 2011, 06:40:38 PM »
Base malt = marris otter, some vienna

Specialty Malt or Malts = Crystal 60

Adjuncts = boo

Hops = chinook, centennial, cascade, simcoe

Yeast = US-05

This would be an IPA
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Offline Dave Savoie

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Re: FCBA Ale
« Reply #4 on: January 26, 2011, 06:48:30 PM »
Quote from: "Kyle"
Base malt = marris otter, some vienna

Specialty Malt or Malts = Crystal 60

Adjuncts = boo

Hops = chinook, centennial, cascade, simcoe

Yeast = US-05

This would be an IPA


Now now Kyle didnt you use Oats in your stout :P they are considered adjuncts

And based on mine and your list looks like a Cascadian Ale may be in the works (Black IPA)
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Offline Brian_S

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Re: FCBA Ale
« Reply #5 on: January 27, 2011, 11:54:30 AM »
I wonder if a bit more context should be placed around this  (I NEED RULES)?  Like style first and foremost and perhaps a reason for said brew?

What about a collective Winter Warmer/Barley wine (read open source) recipe that could be served at a Christmas party held this year?  Ummm.

Marris Otter

Crystal 60,Chocolate Malt

Black strap molasses

EKG, Hallertauer

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<No context>Dark and Dirty</No Context>

Offline Dave Savoie

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Re: FCBA Ale
« Reply #6 on: January 27, 2011, 12:03:44 PM »
My Idea was to take the most commonly used ingredients from each member No specific style but brew a specialty Ale Could be a winter warmer could be anything really once I have a large enough list of common ingredients then at that point based on what they are we can Formulate a recipe based on the findings
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Offline Richard

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Re: FCBA Ale
« Reply #7 on: January 27, 2011, 02:21:56 PM »
I'm down with the WW/BW concept. Occurs to me that either could be pretty damn tasty by next xmas...
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Offline Kyle

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Re: FCBA Ale
« Reply #8 on: January 27, 2011, 03:53:42 PM »
Quote from: "r.v.bennett"
I'm down with the WW/BW concept. Occurs to me that either could be pretty damn tasty by next xmas...



me too
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Offline Dave Savoie

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Re: FCBA Ale
« Reply #9 on: January 27, 2011, 03:56:04 PM »
Barleywine is a great Idea and would bottle conditioning this be a good idea ? maybe in Maudite bottles and with each paid member getting a bottle :)
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Offline Kyle

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Re: FCBA Ale
« Reply #10 on: January 27, 2011, 04:06:57 PM »
well "each paid member getting a bottle" depends on us being able to modernize the current liquor laws, since we follow them.

and "Now now Kyle didnt you use Oats in your stout  they are considered adjuncts" yes, you are correct, I also like brown sugar, molasses, and some other stuff.
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