Well I have 15 gallons of Flanders fermenting (will not be able to drink for another 15 months), 5 gallons of Old Ale (will not be drinkable for about 6-9 months), and 5 gallons of Berliner Weisse (will be ready in about 3-4 weeks).

I have the following hops: Ahtanum, Fuggles, Sorachi Ace, Amarillo, Citra, Nelson Sauvin, Cluster, Simcoe, Magnum, Columbus, and Hallertau MF. I will edit this list as I come across more hops, which is likely.

I have the following base malts: Franco Belges Pilsen, Baird's Maris Otter, Baird's Pale, Canadian Malting White Wheat, Weyerman's Abbey Malt (psuedo base malt), and Gambrinus ESB malt.

I have all kinds of specialty malts like Vienna, Munich dark and light, Melanoidin, almost every crystal, acid, amber, roasted barley, and lots of others.

Most of the stuff fermenting now will not be ready for a while and I think I want to brew on President's day. Help me to decide what to brew. I haven't done a lager yet and I am not sure I am really ready for it.

I am coming over to your house!

American Pale Ale...you need something you can drink soon!

I have 4ish gallons of Pale ale on tap, along with a stale wheat, stout, and something else.

ESB! ESB! ESB!

I think you should either do the Vienna or Oktoberfest as a lager or the Belgian Dubbel.

I'm thinking like the Professor, I voted Vienna Lager. It's along the same lines of a an Oktoberfest, just not as rich and malty. A vienna lager would still be a nice drinkable beer over the spring/summer. Even as an ale, with like Nottingham, but do it as a lager, add another beer to the collection that you can't drink for a while.

On the other hand for a quick drinking beer, I would try an Ordinary Bitter. Marris Otter, Munich, Crystal, Special Roast and Aromatic malt with those Fuggles. Or an ESB, a Wheat beer, or something like a Mild would be drinkable fast. I know we all love our hops, but a Pale Ale is a style I brew the least. To each their own.

First, I don't have the slightest idea where you put all that beer!!

What you brew depends on your temp control situation. If you're going to do a lager, use a lager strain but I realize that requires a different fermentation temp than the rest of the stuff you normally do. If you're leaning towards an ale strain, then stick with an ale... something quick like a wheat, cream ale, or APA like Jon mentioned. There is still plenty of room to play around among those three and have something on tap fairly quick.

I would normally vote lager if you have the time and temp to do it. Some folks like the pseudo lager idea and nothing wrong with that, but it still isn't a lager.

WHAT ! No Stout !!! :-)

DUBBEL!! i just love belgians, i can't help it. it won't be ready quickly though and i think you have lots of beers already aging.

I did 10 gallons of stout not too long ago. I really like a nice balanced stout, but I need something else on tap.

The brew day might get pushed back if my buddy is available to install my hardwood flooring. He is a brewing buddy and is giving me a really good deal, so I can't pass it up if he is available.

oh crud...I voted before reading all the posts and seeing that you already have a pale ale. you have the perfect hops for it!

the other thing that I was thinking for you, albeit not one from your poll, would be a blonde ale. use the vienna as a base, supplement with the pilsen, and just use your Hallertaur hops for bittering.

The blonde ale is the other thing I have on-tap. I seem to get stuck drinking the same thing. Right now I am drinking the the Berliner Weisse and the APA. I will have to tap the Blonde Ale tonight to remind myself how I did. I remember it being good.

Sounds like you need more hops!

haha poor guy has TOO MUCH BEER!!!

The winner ends up being a pale ale, but I am actually going to brew a Belgian Dubbel. I am hoping for a little help though.

We are going to use my Franco Belges Pilsen malt and I have some Weyermann Abbey Malt that I plan to use as well. We are picking up some Special B since it is one thing I don't seem to have.

The recipe will also include some Aeromatic Malt, D2 Candi Sugar, table sugar, and some Light Munich Malt.

Anybody have a go to recipe for a Dubbel?

21.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 50.60 %
9.00 lb Abbey Malt (17.0 SRM) Grain 21.69 %
6.00 lb Munich Malt - 20L (20.0 SRM) Grain 14.46 %
1.50 lb Special B Malt (180.0 SRM) Grain 3.61 %
1.00 lb Aromatic Malt (26.0 SRM) Grain 2.41 %
4.50 oz Saaz [4.00 %] (60 min) Hops 18.3 IBU
1.50 lb Candi Sugar, Dark (160.0 SRM) Sugar 3.61 %
1.50 lb Sugar, Table (Sucrose) (1.0 SRM) Sugar 3.61 %
1 Pkgs Abbey Ale (White Labs #WLP530) [Starter 35 ml] Yeast-Ale

This is going to be a 15 gallon batch, what do you guys think?

This was my last 5 gallon batch of Dubbel


10.00 lb Pale Malt (2 Row) Bel (3.0 SRM) Grain 85.11 %
0.50 lb Caramunich Malt (56.0 SRM) Grain 4.26 %
0.25 lb Special B Malt (180.0 SRM) Grain 2.13 %
1.00 oz Tradition [4.60 %] (60 min) Hops 14.5 IBU
1.00 oz Hallertauer Hersbrucker [4.50 %] (10 min) Hops 5.1 IBU
1.00 lb Candi Sugar, Dark (50.0 SRM) Sugar 8.51 %
1 Pkgs Belgian Ale (Wyeast Labs #1214) [Starter 125 ml] Yeast-Ale

I like that your recipe has a little more Special B. Next time I think I'll go up to 3 or 4%. I could taste it but I want just a titch more.

What Caramunich is that? I am using the D2 candi sugar because I have it and I want to use what I have on hand.

Recipe looks solid...I don't have a dubble recipe of my own, but a quick glance at BCS shows that yours is pretty similar to Jamil's, which is always a good starting point.

He recommends the Dark Candi Syrup over Dark Candi Sugar and uses them as a larger portion of the fermentables than you do, but your recipe seems fine.

Just make sure you mash low (like 149°) and use proper temp control (starting cool and slowly warming it up as fermentation progresses), and you should have a solid dubble on your hands.

I am going to change the recipe a little before the brewday. I only have 5# of Light Munich, so I will add a pound or two of caramunich 60. I may change the hop schedule as well, I think it needs a 20 minute addition.

Amount Item Type % or IBU
21.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 50.00 %
9.00 lb Abbey Malt (17.0 SRM) Grain 21.43 %
5.00 lb Munich Malt - 20L (20.0 SRM) Grain 11.90 %
1.50 lb Special B Malt (180.0 SRM) Grain 3.57 %
1.00 lb Aromatic Malt (26.0 SRM) Grain 2.38 %
1.00 lb Caramunich 60L Malt (56.0 SRM) Grain 2.38 %
3.00 oz Saaz [4.00 %] (60 min) Hops 12.1 IBU
3.00 oz Saaz [4.00 %] (20 min) Hops 7.3 IBU
2.00 lb Candi Sugar, Dark (160.0 SRM) Sugar 4.76 %
1.50 lb Sugar, Table (Sucrose) (1.0 SRM) Sugar 3.57 %
1 Pkgs Abbey Ale (White Labs #WLP530) [Starter 1000 ml] Yeast-Ale



Beer Profile

Est Original Gravity: 1.077 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.018 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 7.77 % Actual Alcohol by Vol: 0.65 %
Bitterness: 19.5 IBU Calories: 43 cal/pint
Est Color: 26.0 SRM