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Old 01-24-2011, 04:18 AM   #1
balzern
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Sep 2010
Pennsylvania
Posts: 161
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Hey everyone I have a porter and dunkelweizen fermenting right now but have some extra specialty grains I would like to use for my upcoming extract batch. I haven't decided what recipe to construct using some or all of these left over grains so I was hoping you could give me some suggestions

Here is what we have:

10 oz Chocolate Rye
12.95 oz Carafa III
4 oz Simpsons Dark Crystal
11 oz Simpsons Black
11 oz Simpsons Chocolate

Thanks!
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Bottled: The Jabberwock - Cascadian Dark Ale, The Innkeeper British Bitter, Northern France Session Farmhouse Ale, Dunkelweizen, 19th Century Robust English Porter, English Brown Ale, American Cream Ale, Spiced Winter Ale




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Old 01-24-2011, 04:26 AM   #2
USMCYoder
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Nov 2010
Pensacola, FL
Posts: 128
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A lot of dark grains you got there. Only thing I could really come up with is a porter (But you already have one) or maybe a black IPA if you pick up some things.
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Old 01-24-2011, 06:40 AM   #3
storunner13
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Jan 2010
Minneapolis, Minnesota
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If you want to go a little off the deep end, how about using some of that chocolate rye and Carafa with a Belgian yeast, or German wheat yeast? Could be tasty..

It would be hard to use them all in one beer. The black malt could be used in a stout, or Cascadian dark ale for the color. You could throw together a dark and roasty Barleywine... Or, if you can lager, you could try a Schwartzbier! This recipe has chocolate, carafa, AND black malt http://www.homebrewtalk.com/f60/schw...ok-3rd-110498/

 
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