I've got about 2.25 pounds of Special B / caramel vienne / caramel munich mixed together, already cracked. I used some of the mixture for a new Belgian dubbel recipe. This is my first time making the dubbel, so I have no idea whether I'll want more of the same, or if I'll want to tweak the recipe.
What other beer styles/recipes call for approximately-equal parts of special b/cara-vienne/cara-munich, so I can use the grain before it gets too old?
I've got the pre-cracked grain double-ziplok'd and in the freezer. How long will it last like that?
Primary: Nut brown ale
Secondary: Oktoberfest, Belgian dubbel, Watney's Cream stout clone, Irish red ale
Bottled: Irish red ale, Irish stout, California Common