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Brewed this up this afternoon, very experimental and I have no idea what to expect, might not even be drinkable.

Here is the Beersmith blurb about the pale ale

Boil Size: 6.52 gal
Post Boil Volume: 5.98 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.60 gal
Estimated OG: 1.064 SG
Estimated Color: 7.3 SRM
Estimated IBU: 45.1 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 82.8 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
4900.00 g Pale Malt (2 Row) US (2.0 SRM) Grain 1 87.8 %
340.00 g Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2 6.1 %
340.00 g Munich Malt (9.0 SRM) Grain 3 6.1 %
28.00 g Magnum [14.00 %] - Boil 60.0 min Hop 4 39.0 IBUs
28.00 g Cascade [5.50 %] - Boil 10.0 min Hop 5 6.1 IBUs
28.00 g Cascade [5.50 %] - Aroma Steep 0.0 min Hop 6 0.0 IBUs


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 5580.00 g
Yeast: WLP 005, British Ale Yeast
Here it is before the kelp


I then added 1 kg of freshly picked kelp at 30 minutes of the boil




And here is the final product, had a little taste of the final gravity sample and it was very sweet with sea/mineral like aftertaste. Will be very interesting...
(and of course the carboy is on concrete floor, all for Tony)

Cool. A seaweed beer has been on mind for a while.

Kick ass, Jon! Good or bad, I wanna taste this at one of our tastings when it's done!

Great idea! Looking forward to the tasting notes.

Wonder how much mackerel eggs was on the kelp?

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Dirt Chicken wrote:Wonder how much mackerel eggs was on the kelp?

It does sound like a beer to be brewed in that Herring barrel boiler.

and here it is all bottled up, it is very strange beer, had distinct salty taste mixed with some strange sweetness, both probably from the kelp. Then after I had a glass of water after I sampled the beer, I could really taste kelp on my tongue. The good news are that it is certainly drinkable, and is one of the more interesting beers that I have brewed up.

I love your labels. What do you print with?

Sandy

GAM wrote:I love your labels. What do you print with?

Sandy

Use a template that I created in Microsoft Publisher, and then I just print on normal office paper with a laser jet printer. Normally I just stick the labels on with the residual glue left on the bottles (I normally use Picaroons and they have some crazy glue for their labels), but on these Newcastle bottles I used carpenter glue to stick them on

Jon, really looking forward to tasting this at our next meeting!!

What was the verdict with this one?

mr x wrote:What was the verdict with this one?

Must have been all right if he went with a Lobster pale Ale

This turned out pretty well, nice pale ale, with strange sweetness from the kelp up front followed by some salty aftertaste. I entered it into the MontreALERS competition, will be interesting to see how it does there.

What kind of kelp did you use?

Reviving this thread since it is dulse season, dulse gose maybe?

CartoonCod wrote:What kind of kelp did you use?

I used sugar kelp, Saccharina latissima

Cool, thanks. I'm going to try this or something similar this summer.

How did it do at MontreALERS?

GasMD30 wrote:How did it do at MontreALERS?

It got some conflicting reviews there, I suspect that one of the bottles might have been infected because one of the reviewers gave it decent score (31 if I remember correctly), while the other one gave it horrible score and mentioned possible infection.