So here's the challenge:
I have a half pound of Belgian Special B already crushed.
I have a brew sitting on a Wyeast 3522 Belgian Ardennes yeast cake that I am going to transfer to secondary for some bulk aging.
I don't have a ton of cash to do a big expensive batch.
What relatively simple (extract/steeping grains, maybe partial mash or small BIAB) recipe can I do that would make use of both of those without leaving me with other left-over grains.
A simple kit (thinking NB or MW) that I could add my Special B to would be good. Or some other simple recipe that my LHBS would likely have the ingredients for would be 2nd choice. For what it's worth, my LHBS has a decent selection of supplies, based on my limited exploring of their inventory. The reason I have the left-over grain to begin with is that I ordered it from NB and 1 lbs is the smallest increment they sell bulk grains.
I've never pitched a new batch on an old yeast cake, but I like the cost-effectiveness and time-efficiency (no time spent on a starter) of that idea. And I really don't want the Special B sitting around until it gets stale and/or forgotten and not used. Any help or suggestions would be great. I've done about a half dozen batches and have been happy with the results so far, so I'm feeling comfortable with the idea of altering pre-determined recipes with a little extra grain.
Maybe a Pale Ale with some belgian flavors? A basic dubbel? A slightly brown farmhouse ale? What would you do in this situation?
I have a half pound of Belgian Special B already crushed.
I have a brew sitting on a Wyeast 3522 Belgian Ardennes yeast cake that I am going to transfer to secondary for some bulk aging.
I don't have a ton of cash to do a big expensive batch.
What relatively simple (extract/steeping grains, maybe partial mash or small BIAB) recipe can I do that would make use of both of those without leaving me with other left-over grains.
A simple kit (thinking NB or MW) that I could add my Special B to would be good. Or some other simple recipe that my LHBS would likely have the ingredients for would be 2nd choice. For what it's worth, my LHBS has a decent selection of supplies, based on my limited exploring of their inventory. The reason I have the left-over grain to begin with is that I ordered it from NB and 1 lbs is the smallest increment they sell bulk grains.
I've never pitched a new batch on an old yeast cake, but I like the cost-effectiveness and time-efficiency (no time spent on a starter) of that idea. And I really don't want the Special B sitting around until it gets stale and/or forgotten and not used. Any help or suggestions would be great. I've done about a half dozen batches and have been happy with the results so far, so I'm feeling comfortable with the idea of altering pre-determined recipes with a little extra grain.
Maybe a Pale Ale with some belgian flavors? A basic dubbel? A slightly brown farmhouse ale? What would you do in this situation?