OK, that's not true (duh!!!) but the combination of me being busy and pretty damn lazy has made posting around here a bit rare.
I busted my butt today getting a lot of things done so I could brew beer. And brewing beer is what I am doing.
I am brewing my 99th batch ever. It is my cream ale. I've brewed this several times and it has become quite popular in my immediate family. I think I have refined the recipe enough that it is ready for a name, AND I'm looking for suggestions. I have two beers with names right now: Metathesis Pale Ale and Carbon Black Oatmeal Stout. If you are astute enough (and I know you are) you will notice the strong connection to Organic Chemistry.
So, with that criteria, what should I call my cream ale. Here is the recipe if you need inspiration:
Partial Mash
3 lbs pale malt
1 lb honey malt
0.5 lb malted wheat
0.25 lb biscuit
Mash at 152° in 1.5 gallons for 90 minutes. Drain and sparge with 2 gallons at 168°
3.5 lb Extra light dry malt extract
1 oz Northern Brewer (7% a.a.) 60 minutes
1 oz Willamette (3.5% a.a.) 1 minute
Wyeast 1056 American Ale
9 comments:
i think aromatic ale has a nice ring to it :)
of course, i'm biased
Hey, that has a nice ring to it.
...pun intended, of course.
How about Absolute-OH...
Get it?
-OH???
whereas aliphatic ale would probably taste like kerosene...
How about belt-pump ale
Well, since it is football season and the first football movie I thought of when I read Marsh and Ale was:
"We Are Marshall"
Don't think I have ever heard of a beer named after a movie.
Just an "outside the box" thought
I know number 100 is on hold, but the naming process must go on! Although I have never taken a course in organic chemistry, I offer the following thoughts:
- all of the bonds in the simplest organic compound, CH4, are covalent. CH4 seems to be a staple compound of study in organic chemistry.
- your cream ale is an often brewed (in your house) beer - a regular product of your brewery... you could call it one of your staples...
- sticking with your organic chemistry theme for names, how about "Covalent Cream Ale"?
Disclaimer: my training has been in aerodynamics, nuclear engineering, and acoustics- not organic chemistry!
it could be Tetrahedral ale
If lactose is what defines a stout as a cream stout, perhaps something alluding to it? Perhaps the Beta 1-4 bond between galactose and glucose could be used somehow...after all, it is the nature of this bond and the specificity of the yeast enzymes that allow it survive the fermentation intact.
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