Please help me turn these leftovers into a great beer

Hi, all.

It's the end of my first brewing season, and I have the following sitting around leftover, for various reasons. Does anyone have any suggestions for making them into a great brew? I can do a partial mash, I'm comfortable with that, though I think the only grains I have left don't need them. I have a 5 gal. kettle, and would like to make a 5gal batch.

Thanks in advance...

Grains:

.75 lb biscuit
1lb carapils
.25lb caramunich
.5lb honey malt
.75 lb special b
.75 lb aromatic
.75 lb caravienne
.5lb carafa III

Fermentables:
2 lb dark DME
2.5 lb light dme
1 lb dark candi syrup
1 tin lyle's golden syrup
molasses
turbinado
brown sugar
buttload of corn sugar

Hops:
8 oz centennial
1 oz cascade
1 oz williamette
.75 oz glacier

Yeasts (washed and in the fridge)
White Labs Antwerp Ale
Wyeast: Northwest Ale, Trappist High Gravity, Abbey Ale II,

Also, bottle-harvested Bell's Two-Hearted Ale yeast

(I have reserved some DME for making a starter)

So its almost 4 am and I am really bored and wide awake. So here you go.

This will need to be a PM so.

Baltic Porter

1 Can golden Liquid
2# Dry Dark
2.5# Dry Light
1# corn sugar.

.5# carafa III
.5# carapils
.25# caramunich

.75oz Centennial (60)
.25oz Centennial (30)

Og 1.073
Fg 1.018
SRM 22
ABV 7.2
IBU 34

Not sure if the caramunich works in there but the other ingredients to fit style guildlines. The corn sugar is just to boost the abv without pushing the FG higher.
Carapils to add some more gravity to the finish since all the extract will leave it pretty light.

I say do it all!!! One batch!!!
Name it after it's done fermenting..., but that's just the drugs talking...

climateboy said:

Hi, all.

It's the end of my first brewing season, and I have the following sitting around leftover, for various reasons. Does anyone have any suggestions for making them into a great brew? I can do a partial mash, I'm comfortable with that, though I think the only grains I have left don't need them. I have a 5 gal. kettle, and would like to make a 5gal batch.

Thanks in advance...

Grains:

.75 lb biscuit
1lb carapils
.25lb caramunich
.5lb honey malt
.75 lb special b
.75 lb aromatic
.75 lb caravienne
.5lb carafa III

Fermentables:
2 lb dark DME
2.5 lb light dme
1 lb dark candi syrup
1 tin lyle's golden syrup
molasses
turbinado
brown sugar
buttload of corn sugar

Hops:
8 oz centennial
1 oz cascade
1 oz williamette
.75 oz glacier

Yeasts (washed and in the fridge)
White Labs Antwerp Ale
Wyeast: Northwest Ale, Trappist High Gravity, Abbey Ale II,

Also, bottle-harvested Bell's Two-Hearted Ale yeast

(I have reserved some DME for making a starter)

Click to expand...

That sounds good, Arneba, thanks! Any other suggestions. And HB, I was tempted to throw it all in, but I'd like to be able to drink this sometime within a year.

Anyone else?

I think Arneba28's recipe looks pretty good. Go for it.
For the yeast, I'd use the Northwest Ale. Not sure what the Belgians would do to a Porter style beer, but if you're feeling adventurous, through one in.

Hm. Interesting. How about a light-gravity Dubbel-ish Belgian-style?

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 7.00
Anticipated OG: 1.054 Plato: 13.38
Anticipated SRM: 13.3
Anticipated IBU: 24.1
Brewhouse Efficiency: 40 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
28.6 2.00 lbs. Briess DME- Dark America 1.045 20
35.7 2.50 lbs. Briess DME- Gold America 1.046 8
14.3 1.00 lbs. Turbinado Sugar Generic 1.046 0
7.1 0.50 lbs. Cara-Pils Dextrine Malt 1.033 2
3.6 0.25 lbs. CaraMunich Malt Belgium 1.033 75
3.6 0.25 lbs. Aromatic Malt Belgium 1.036 25
3.6 0.25 lbs. Biscuit Malt Belgium 1.035 24
3.6 0.25 lbs. Special B Malt Belgian 1.030 120

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Willamette Pellet 5.00 24.1 60 min.
0.75 oz. Glacier Pellet 5.00 24.1 10 min.

Yeast
-----

Abbey Ale II




It's a thought.

Bob

Those both sound good, thanks! I'm trying to use as much of my stuff as possible.

At my house we just love making stuff up. We throw in anything in the cupboards with any LME we have around the house. Honey and syrups are normal but canned potatoes and Darjeeling tea are weird.

I say mash the grain and throw it all in a pot. (Well I would save most of the hops for later.) then serve the beer to your bud light drinking friends. I often dye the beer blue as well. We call it "party beer."

It is more fun than you think. You get to go and look in the back of the cupboard and wonder things like, "How do you mash canned tomatoes?" and "Do you think Fruit Loops have too many preservatives to try and mash them?"

For better explanation (if needed) check out our cooking show on our website.

How can he mash the grain with just specialty malts?

Mashing as opposed to steeping. Fermentables are coming from extract.

I'm just saying that there wouldn't be too much conversion happening with specialty grains.

For Example.
Biscuit Malt only has 6 Litner
CaraPils, CaraMunich, Honey Malt and Special B have 0 Litner.

You're not going to really be able to "mash" those grains. If you had some 6-row, those would be able to be mashed easily.

Yah, no one's disputing that.

aromatic has a little diastatic power, but i'd throw in a pound of 2-row no matter what.

DeathBrewer said:

aromatic has a little diastatic power, but i'd throw in a pound of 2-row no matter what.

Click to expand...

:rockin: