What to make with these?

Ok I took a quick inventory of what I've got on hand. I want to try and use up what I've got on hand before I order anything else. Are there any recipes that I can make with what I've got on hand?

Grain
___________________

50+ lbs of 2 row
3 lbs of C-120
1 lbs of C-60
1 lbs of Briess Victory
1 lbs of Light Munich
1 lbs of Flaked wheat


Hops
___________________

Cascade
Centennial
Willamette
Nelson Sav.
Magnum
Nugget

Wet Hop

Simcoe
Citra
Centennial


Yeast
______________

Nottingham
Safale-04
WLP051
WLP009 (Australian Ale) X2

Looks like you can make a lot of things.. American Pale Ale, IPA, Amber Ale, ESB, etc

Do a wet hop IPA.
Just guessing at #s adjust base malt to get desired gravity.
12# 2 -row
1# victory
.75# c-60
.5# wheat
I would bitter with magnum the use the wet hops for flavor/aroma additions in the last 15 min.

I have never used wet hops, I don't know if they are good for dry hops.

Mash @150 and use WLP007 for good attenuation and a nice fruitiness that plays well with those hops. It also drops really clear.

I would do an amber

11# 2 row
1# munich
1# c60

bittering doesnt matter

Use fruity hops for flavor and aroma. I would use the wet Citra or the nelson.

Use notty or 04

Tinga said:

I would do an amber

11# 2 row
1# munich
1# c60

bittering doesnt matter

Use fruity hops for flavor and aroma. I would use the wet Citra or the nelson.

Use notty or 04

Click to expand...

What times would you hop at?

60 for bittering 10 or 5 for flavor/aroma.

One more question then I'll leave this be. What temp to mash at?

otis34 said:

60 for bittering 10 or 5 for flavor/aroma.

Click to expand...

This is the most basic. I would do a small addition at 60 to get about 20 IBUs then add about an oz or two within the last 20 minutes. i would say 2 additions between 20-10 and then 2 additions between 5-0.

If you're going with the amber I would go with 154* for a mashing temp.

A variation of Jamil's Red Rocket:
JZ Amber - Red Rocket Clone
American Amber Ale


Type: All Grain
Date: 3/12/2007

Batch Size: 6.00 gal
Brewer: Jamil
Boil Size: 8.08 gal Asst Brewer:
Boil Time: 90 min Equipment: Brew Pot (30 Qt) and Igloo Cooler (10 Gal)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 70.00
Taste Notes:


Ingredients

Amount Item Type % or IBU
12 lbs 4.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 79.34 %
1 lbs Caramel Malt - 40L (Briess) (40.0 SRM) Grain 6.48 %
1 lbs Munich I (Weyermann) (6.0 SRM) Grain 6.48 %
8.0 oz Caramel Malt - 120L (Briess) (120.0 SRM) Grain 3.24 %
8.0 oz Victory Malt (biscuit) (Briess) (28.0 SRM) Grain 3.24 %
3.0 oz Chocolate Malt (light) (200.0 SRM) Grain 1.23 %
1.10 oz Horizon [13.00 %] (60 min) Hops 40.3 IBU
1.00 oz Centennial [9.00 %] (10 min) Hops 9.2 IBU
1.00 oz Cascade [6.00 %] (10 min) Hops 6.1 IBU
1.00 oz Centennial [10.00 %] (0 min) Hops -
1.00 oz Cascade [5.50 %] (0 min) Hops -
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale
1 Pkgs California Ale (White Labs #WLP001) Yeast-Ale
1 Pkgs SafAle US-05 (Fermentis #US-05) Yeast-Ale


Beer Profile

Est Original Gravity: 1.065 SG
Measured Original Gravity: 1.067 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 6.45 % Actual Alcohol by Vol: 6.79 %
Bitterness: 55.6 IBU Calories: 302 cal/pint
Est Color: 15.5 SRM Color:
Color


Mash Profile
Mash Name: Single Infusion 152 Total Grain Weight: 15.44 lb
Sparge Water: 5.17 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH


Single Infusion 152 Step Time Name Description Step Temp
60 min Sacrification Add 20.07 qt of water at 163.2 F 152.0 F

Mash Notes: