My current brewing obsession is building a recipe for a happy red ale. I want something that has more residual sweetness than a typical IPA, but not nearly as sweet as a normal amber ale.
I've been playing with using large amounts of Munich malt to accomplish this, I should see some results soon. Two in primary with differing grain bills.
I want the flavor/aroma to remind me of a peel of tangerine zest. Sweet citrus. I am thinking doing an addition of sugar with citrus oils extracted in it near the end of fermentation would work well.
Brewing has been happening less often than I would like, but I think I've settled into a good twice monthly routine now.