Crazy idea for a beer.....or not?

[mthelm85]

I had this idea to make a really fruity beer, kind of like an oud bruin or flanders red ale just without the tartness. Here's the recipe I designed:

83% Maris Otter
7% Gambrinus Honey Malt
7% Special B
3% Brown Malt

.5 oz Brewer's Gold (60 mins)
.75 oz Brambling Cross (15 mins)
.75 oz. Brambling Cross (5 mins)

Ferment with Wyeast 3942 Belgian Wheat.

Target OG: 1.046, FG: 1.013, IBU: 28, BU/GU: .6, ABV 4.5%, SRM: 17

I think 7% Special B will lend a good bit of raisin and dried fruit flavors and the Brewer's Gold and Brambling cross should add a black currant and slightly spicy note. Couple that with the Apple, plum, bubble-gum aromas you get from the 3942 and this should be a very complex beer with dark/dried fruit flavors. I thought some honey malt would accompany those flavors nicely and a little brown malt would help to add some complexity and round it out.

It would probably be better with a higher ABV and aged for a while but I want to try to make it smaller so it can be a beer that you can have a few of without getting too buzzed.

It will probably be a while before I brew this but what do you guys think?

 

[TarheelBrew13]

Seems like a good recipe to me. One comment though, if you want to get any flavor out of the Brewer's Gold you will need to add it between 30-0 minutes. A 60 minute addition isn't going to leave you with any aroma or flavor components as they will all be boiled off given that much time.

 

[Genjin]

Was thinking that too, maybe trade some cross for bittering and move some gold for a late addition. Maybe, something like this:


0.50 Brewer's Gold 60min
0.50 Bramling Cross 60min
0.50 Bramling Cross15min
0.50 Brewer's Gold 5min
0.50 Bramling Cross 5min
Total IBU: 29.1

 

[mthelm85]

Good call, thanks fellas.

 

[Bithead]

I would only use Bramling Cross as later additions to avoid astringency issues usually associated with them.

 

[bianco152]

Sounds delicious to me, then again I like really malty beers. I'm brewing a Barleywine this weekend with 74% Maris otter, 12% Munich, 6% cherry smoked malt, 4% special B and 4% honey malt.

I would say throw in some Munich and that may give you some fruity flavors as well. Also, why not use an English yeast?