I'm someone who likes doing weird experimental things, and one thing that I love other than my love of homebrewing is theology and philosophy. I actually studied Philosophy in college back then! So anyways, I'm thinking of brewing a theologically inspired brew, and not just say Trappist abbey ales. I read the entire book of Ezekiel couple days ago and was motivated by the bread recipe the Lord gave to Ezekiel as preparation for the time of destruction, and since now when I think bread I automatically think beer because as we all know, beer is liquid bread. So here is my recipe so far, and I'm only using starches listed on the bible verses Ezekiel 4:9
50% Malted Barley
10% Malted Wheat
10% Malted Spelt
10% Millet
10% Beans
10% Lentils
And with the hops I'm thinking of keeping it really "traditional", with German nobles throughout, though if someone can find any middle eastern hops HMU
Hallertau 90 Min
Tettnang 15 Min
Tettnang 5 Min
And for the yeast, I have no clue yet. While the obvious thing to do would be to either do like a sort of lambic-wild fermentation to mimic the bread making of the time, or use a Belgian Trappist strain, I'm too impatient for a lambic and personally I do not always enjoy the overly phenolic characteristic of some Belgian ales, including some Trappist Ales. So I'm considering an English strain and one with a complex fruity ester profile, but also something to let the malt character shine. I researched some strains and I have used a bunch, and I'm quite fond of the classics like WLP002, Ringwood, London Ale,1968 ESB, etc, however I want to try something different and more unique. I want something chewy and malty but also with some fruitiness to shine. I'm definitely going to brew this beer, however I want this to be sorta an open thing free for anyone's comments or suggestions. Any criticism is welcomed of course, and all ideas are welcomed. And I'm also going to be posting this brew on the forum in a couple weeks, however with such a weird brew it might take a while to fully mature and develop itself.
50% Malted Barley
10% Malted Wheat
10% Malted Spelt
10% Millet
10% Beans
10% Lentils
And with the hops I'm thinking of keeping it really "traditional", with German nobles throughout, though if someone can find any middle eastern hops HMU
Hallertau 90 Min
Tettnang 15 Min
Tettnang 5 Min
And for the yeast, I have no clue yet. While the obvious thing to do would be to either do like a sort of lambic-wild fermentation to mimic the bread making of the time, or use a Belgian Trappist strain, I'm too impatient for a lambic and personally I do not always enjoy the overly phenolic characteristic of some Belgian ales, including some Trappist Ales. So I'm considering an English strain and one with a complex fruity ester profile, but also something to let the malt character shine. I researched some strains and I have used a bunch, and I'm quite fond of the classics like WLP002, Ringwood, London Ale,1968 ESB, etc, however I want to try something different and more unique. I want something chewy and malty but also with some fruitiness to shine. I'm definitely going to brew this beer, however I want this to be sorta an open thing free for anyone's comments or suggestions. Any criticism is welcomed of course, and all ideas are welcomed. And I'm also going to be posting this brew on the forum in a couple weeks, however with such a weird brew it might take a while to fully mature and develop itself.