I just finished brewing my annual Barleywine and I realized that my next brew is going to be my 300th batch. After 12 years of brewing, I have brewed most styles at least once (even some that I never thought I would like lagers and sours). I’m going to ask this awesome beer-brewing community for suggestions on what to brew. So, any suggestions would be great except that I have a Pale Ale and RIS on tap and a Barleywine in the fermenter.
bock
How about a Dopplebock like a Samiuclaus clone?
300? Obviously a tripel! I did a quadrupel for 400.
hmmm…I haven’t brewed a Belgian beer for some time.
What he said. 
Take the favorite beer you brew (if you have one) and “imperialize” it.
Excellent idea
I vote Belgian as well!
Split the batch and age half on some sour cherries.
Wow. You guys just made me realize I haven’t the foggiest idea how many batches I’ve brewed. It would be nice to mark milestones. Although I am entering my 30th year of brewing… Congrats. I’d say (though I admit I probably wouldn’t brew it myself out of impatience) a great idea would be anything that could be laid down, to celebrate the 400th with!
Do you like tripel? Great idea if so.
I’m liking the idea of a Tripel. Something that I can bottle condition and enjoy for a while. So, here goes a quick recipe
13 lbs of Pilsner
1 lb of Simplicity Candisyrup
1 lb of cane sugar
30 IBU Noble hops (I have some Hersbruker)
WY 3787
Not sure if the Candisyrup will add any flavor contribution.
Nope, it won’t. I’d go all sugar myself.
Thanks for the input. That will save me some money.
Raw cane sugar – not Demerara or Turbinado, but the stuff that’s just not quite as white as table sugar, like Florida Crystals – adds virtually no color, but does add quite a nice flavor, unlike fully refined white sugar.
I question whether you want any flavor from it…I’d say no.
True in this case, probably. I was just contrasting raw sugar with the simplicity, which is probably going to be like white sugar, but for 6 bucks for the equivalent of 3/4 lb. If you ever do want flavor without color. IIRC Duvel uses dextrose.
Florida Crystals has an invert syrup now using thier raw cane sugar as its base. Good stuff.
The key difference between a light syrup and hard sugars will be how the yeast metabolize it. Invert syrup means less work for the yeast. Does it make a difference? I don’t know exactly, although I tend towards the Florida Crystals syrup in a Tripel.
Never seen that. I use Florida Crystals raw cane sugar as the base for my British style Invert syrups, just made some No. 2(ish) last night. I don’t think – if you are not looking for color or extra flavor as from darker syrups – it makes a huge difference to the yeast in average gravity beers. The yeast are capable of producing plenty of their own invertase. But it is, as you point out, work for them, and they already have quite a bit of work to do in a Tripel. As I think about it, I would think it prudent to give them ready-made invert in that case, whether Simplicity or this cane product which is no doubt more economical. I’ll have to look and see if it was right in front of me last time I bought the granules.
Do you add any other malt besides Pils in yours?