Homebrewer arriving from America in sept.

[Oh Crap]

A friend of mine is arriving from America in autumn and loves his beer. He has a PR co. That is organising the craft beer breweries into larger organised groups so as to have more of a say in lobbying government... I digress I need to have a special brew ready for him. He drinks anything but I want something that'll send him home talking about the scene here.... His sir name is Wolfe so plenty of ideas of names to call it... I have plenty of grain and hops.
Malts : pale ale, lager, abbey malt, Munich
Specialty: carahell, Cara Amber, roasted barley, chocolate, black, cars wheat, cara pils, melanodin, biscuit, crystal 15, torrified wheat.
Hops : plenty of choice
Yeast : U.S.-05 x1, safbrew abbey X1, saflager w34/70, and will get whatever is necessary

I'm thinking a dark lager with a malty backbone, or a dark Belgian...but I'd love some ideas as well.
Cheers

[biertourist]

My feedback as one of the token Americans on this board: 

Make him something quintessentially Irish.
He can get basically ever beer style known to mankind; what he can't get is something local.


An Irish Pale Ale with "Stout malt" from the Cork Malt House -use Goldings or Fuggles -whichever variety was grown in Kilkenny for a while as part of the story- use some New Zealand hops, too because they're honestly easier to get in Ireland than the US.  -You've got the Irish -Australia Rugby connection as a part of the story, too.

Brew an ape-shi@# crazy roasty stout ala Wrasslers --far more rare than you'd ever expect in the US.  Rueben's got loads of homebrew recipes documented in this vein.

Brew a celebration stout recipe -and throw in some oak chips after soaking them in Jameson (or one with no oak chips/whiskey)- The style police might come after me, but in my mind Celebration Stout is like a typical very roasty "Dry Irish Stout" style (to go all BJCP on you) but with the gravity amped up.  -QUITE different to a Imperial Stout / RIS, IMHO as most RIS grists are starting from an American Stout recipe with loads of caramel and toasted and middle roasted malts.  (Most RIS recipes and American stouts have lots of middle color malts while, IMHO a celebration stout starts from a good roasty irish stout recipe which has lots of light colored and lots of VERY roasted malts / roasted barley and then amps it up.  -The RIS is "fat in the middle" and "small on the bottom / top" and the Celebration Stout is "big on the bottom and top" but "skinny in the middle".


Waiting for the jokes and style police...


Adam

[Oh Crap]

My feedback as one of the token Americans on this board: 

Make him something quintessentially Irish.
He can get basically ever beer style known to mankind; what he can't get is something local.


An Irish Pale Ale with "Stout malt" from the Cork Malt House -use Goldings or Fuggles -whichever variety was grown in Kilkenny for a while as part of the story- use some New Zealand hops, too because they're honestly easier to get in Ireland than the US.  -You've got the Irish -Australia Rugby connection as a part of the story, too.

Brew an ape-shi@# crazy roasty stout ala Wrasslers --far more rare than you'd ever expect in the US.  Rueben's got loads of homebrew recipes documented in this vein.

Brew a celebration stout recipe -and throw in some oak chips after soaking them in Jameson (or one with no oak chips/whiskey)- The style police might come after me, but in my mind Celebration Stout is like a typical very roasty "Dry Irish Stout" style (to go all BJCP on you) but with the gravity amped up.  -QUITE different to a Imperial Stout / RIS, IMHO as most RIS grists are starting from an American Stout recipe with loads of caramel and toasted and middle roasted malts.  (Most RIS recipes and American stouts have lots of middle color malts while, IMHO a celebration stout starts from a good roasty irish stout recipe which has lots of light colored and lots of VERY roasted malts / roasted barley and then amps it up.  -The RIS is "fat in the middle" and "small on the bottom / top" and the Celebration Stout is "big on the bottom and top" but "skinny in the middle".


Waiting for the jokes and style police...


Adam

If I start with below, what should I add to really bring out the big malty guns?
Pale malt : 3.5 kg
Flaked barley : 1 kg
Chocolate : 0.25kg
Roasted barley 0.5 kg
Black patent :0.07 kg

Hops : fuggles
What yeast? I have a U.S.-05 here or what would suit better
Add Jameson soaked oak chips to secondary

[irish_goat]

You could up the amount of malt and do a nosparge to make it even maltier.

[Oh Crap]

You could up the amount of malt and do a nosparge to make it even maltier.

Up the pale malt? Or which
And a full volume mash? Cool I hope

[irish_goat]

You could up the amount of malt and do a nosparge to make it even maltier.

Up the pale malt? Or which
And a full volume mash? Cool I hope

You'd up all the malt. If you have Beersmith I think there's a calculator on it.

More on the no sparge method here.

[Oh Crap]

You could up the amount of malt and do a nosparge to make it even maltier.

Up the pale malt? Or which
And a full volume mash? Cool I hope

You'd up all the malt. If you have Beersmith I think there's a calculator on it.

More on the no sparge method here.

Can't find a calc for but an interesting read...
I'll research more

[Qs]

I no spare a lot. Brulosophy has a video on setting up Beersmith for no sparge, works well. It'll mess up your efficiency though, you have to dial that again. Might not be the best time to try it if you want to impress this guy.

[pob]

Can't find a calc for but an interesting read...
I'll research more

Simples ... it's under the BIAB mashing profile. That article is 13 years old, full volume mashing has advanced hugely since then and efficiency isn't as poor as originally stated.

BIAB is a full volume mashing or 'no-sparge' method, you just use the same vessel for boiling as mashing, a là Braumeister or Grainfather or pot on a stove.

It is the only way to make good beer

[Oh Crap]

Can't find a calc for but an interesting read...
I'll research more

Simples ... it's under the BIAB mashing profile. That article is 13 years old, full volume mashing has advanced hugely since then and efficiency isn't as poor as originally stated.

BIAB is a full volume mashing or 'no-sparge' method, you just use the same vessel for boiling as mashing, a là Braumeister or Grainfather or pot on a stove.

It is the only way to make good beer

Just looked at the date again...lol 😜