Kitchen Sink recipe
So, I do not currently really have the means to store much grain in my home (no basement, no garage), so I normally go recipe by recipe. However, I was meeting with a handful of people from my homebrew group at a brewfest where we were trying to promote homebrewing...long story short, I was given a handful of 4 different grains. We all agreed with a few hops I could do a reasonable kitchen sink recipe and I was just looking for opinions/advice/info
2lb 4oz Marris Otter
1lb 6oz Wheat Malt
1lb 2ox Pilsen
1lb 0oz Caramel 120L
So right off the bat I could choose to do a 3 gal batch with a SG around 1.055, or do a 5 gal batch and throw in some extract.
As far as hops go...what I have available to me is
Warrior (maybe 1oz)
also if I look hard there could be some centennial or chinook laying around.
As of right now I just through some in
Columbus 0.25oz 60min
Amarillo 0.25oz 10min
Simcoe 0.25oz 10min.
But literally, I just was like ok, why not...no real rhythm of rhyme, also I don't have a clue as to what yeast to use.
I currently have Wyeast 3638, but I also have bottles of Unibourne Ephemere, Trois Pistoles, and La Fin du Monde (which I think uses special yeast), along with Ommegang Whitte and Abbey ale, all of which are bottle conditioned and I could culture these up to use as well.
Oh yeah, I also have WLP001 I could culture form one of my homebrew bottles.
As always, thanks in advance for all the help.
Primary 1:French Fantom (Saison with Fatome Saison blend)
Primary 2: Columbus/Simcoe IPA
Primary 3: Belgian Tripel
Up next: Tangerine Wit, Flanders Red, Maybe a Gose?
Reason: correcting some typo's