what beers can i make

this what i have

4 lbs fawcett halcyon pale malt
2 lbs crisp brown malt
4 lbs Simpsons Golden Promise
2 lbs Simpsons Extra Dk Crystal
2 lbs Simpsons Dark Crystal
2 lbs Crisp Amber Malt
33lbs malt

i know i need yeast, sugars and hops

now the first two are for stout and the last four are for lighter beers right???

but some help would nice.. and i like all beers

thanks

What is 33lbs malt?

Brown and Amber can be used for brown ales, but for porters and stouts you'd need some chocolate or roasted barley/black patent to go along with them. Dark and extra dark crystals could be added to plenty of dark Belgian beers and some stronger English/Scottish beers in moderation, as well as sweet/strong stouts and porters.

You've definitely got a malt bill for just about any UK style beer you want to do- English pale ale, a Scottish, a bitter.

You may have the malt for American style beers, if your "33 pounds malt" is Canadian or US two-row.

You don't have any grains for a stout, porter, lagers, Belgians, wheat beers, etc, unless the "33 pound malt" is a Belgian or German base malt, or wheat.

ok what it is, a 33lbs jug of gold malt extract from northern brewer's

ok this is what i was thinking

Grain Bill
12 lbs. - 2 Row Pale Malt
1 lb. - Simpsons Dark Crystal
1/4 lb. - fawcett halcyon pale malt
1/8 lb. - Crisp Amber Malt


Hop Schedule (64 IBU)
1 oz - Centennial (60 min.)
1/2 oz - Warrior (30 min.)
1 oz - Cascade (15 min.)
1.5 oz - Centennial (5 min.)
1 oz - Centennial (Dry Hop)
1 oz - Columbus (Dry Hop)


Yeast
White Labs California Ale Yeast (WLP001) - 1800 ml starter

Mash/Sparge/Boil
Mash at 152° to 154° for 60 min.
Sparge as usual
Cool and ferment at 66° to 68°

Why the halcyon malt? 1/4 pound isn't going to add much, if anything, to the beer. Unless it's to convert the amber malt?

If you like amber malt (I love it), you could go with 6 ounces of it, and increase the halcyon malt up to a pound to mash with, along with the crystal.

I don't usually use crystal malt and amber malt together in a hoppy beer, though. I'd probably pick one or the other. Of course 1/8 pound isn't going to give you much anyway- I'd either increase it or leave it out.

With your list of ingredients, here's what I'd go with:
4 lb Halc
4 lb GP
1 lb Amber
3 oz Brown
Mash at 150 for 75 min
2 lb extract
.5 oz Warrior 60
1 oz Centennial 30
1 oz Centennial 15
Irish Moss & Yeast nutrient 10
1 oz Cascade 0
1 oz Columbus 0
Safale American 05 yeast, no starter
1 oz Centennial dry
1 oz Cascade dry
1 oz Columbus dry

so help me out.. i really don't like bitter beer. or IPA.. what would you set? with what i have

thanks

thanks.. cook.. I'm looking into that. don't have the hops. but can get them here in my committee.. if that makes different.

ok

Grain Bill
12 lbs. - Gold malt
1 lb. - Simpsons Dark Crystal
1 lb. - Fawcett halcyon pale malt
1 lb. - Crisp Amber Malt


Hop Schedule (64 IBU)
1 oz - Centennial (60 min.)
1/2 oz - Warrior (30 min.)
1 oz - Cascade (15 min.)
1.5 oz - Centennial (5 min.)
1 oz - Centennial (Dry Hop)
1 oz - Columbus (Dry Hop)


Yeast
Safale American 05 yeast, no starter

Mash/Sparge/Boil
Mash at 152° to 154° for 60 min.
Sparge as usual
Cool and ferment at 66° to 68°

any help would be nice??

Gear101 said:

Grain Bill
12 lbs. - Gold malt
1 lb. - Simpsons Dark Crystal
1 lb. - Fawcett halcyon pale malt
1 lb. - Crisp Amber Malt


Hop Schedule (64 IBU)
1 oz - Centennial (60 min.)
1/2 oz - Warrior (30 min.)
1 oz - Cascade (15 min.)
1.5 oz - Centennial (5 min.)
1 oz - Centennial (Dry Hop)
1 oz - Columbus (Dry Hop)


Yeast
Safale American 05 yeast, no starter

Mash/Sparge/Boil
Mash at 152° to 154° for 60 min.
Sparge as usual
Cool and ferment at 66° to 68°

any help would be nice??

Click to expand...

That's an IPA. I like it, but I'd cut the amber malt to 1/2 pound. Amber malt is pretty strong flavored- I use 6 ounces of it in one of my IPAs.

done thanks...

i'll post in a month how it turns out