I was checking my malt storage and noticed I was just about out of 2-row and Vienna so I weighed them out and threw them in a bucket. I added all I had left of wheat, biscuit and then some crystal 10 and crystal 120 to bring the colour to a coppery hue (according to Brew Pal, which is how I formulate my recipes). I'll probably brew it Saturday.
"Spring Cleaning KSB" (Kitchen Sink Beer)
Batch Size: 5 Gallons
IBUs: 43 (maybe - see recipe)
4# Gambrinus Organic Pale
12 oz Wheat Malt
12 oz Crystal 10
12 oz Crystal 120
1# 8 oz Biscuit
I mash 60 mins @ 152 F
60 Min - 1 oz hops from my freezer that lost it's label (Mt Hood?)
30 Min - 1.7 oz hops from my freezer that lost it's label (same as above)
15 Min - Irish Moss and chiller
Mason Jar of Wyeast 1056 (probably) slurry from a couple months ago (I think)
Dry hop 1.5 oz Northern Brewer (I'm sure about that one) for 7 days
Anyone else done something like this? My guess is that it'll end up like an American IPA.