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Old 07-24-2009, 10:05 PM   #1
tspilker
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Default I let crushed grains hang out too long

So I have had a few pounds of cushed vienna malt for over 3 months now.

I am sure it is still viable in the way of sugars/starches... however I dont know about flavor.

So I still want to use it, but I figure it would be best served making a bigger beer by adding more malt to give more flavor.

2# vienna,
5#light DME
8oz Crystal 10L
2oz Cascade
How do you think I can alter that to make a bigger DIPA or something? More malt + More hops, but how much and of what kind?! I am thinking centennial hops, but I am unfamiliar with how much is neccessary. Bitterness is good, aroma is REALLY good.


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Old 07-25-2009, 07:52 AM   #2
Kauai_Kahuna
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I would add another pound of freshly milled vienna and go for it, worst thing that could happen is it taste like miller lite.
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Old 07-25-2009, 11:16 AM   #3
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Use it and stop being a poosy about it!
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