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Old 02-16-2012, 03:59 AM   #1
Aug 2009
Long Island, New York
Posts: 23

Hi ALL....I have a bunch of leftovers and/or stuff I overstocked on.

ANY help in devising recipes to use this stuff up would be GREATLY
appreciated! Some of it is old but still usable and some is new(er).

I have not yet quite jumped into AG brewing, I'd appreciate
partial-mash or extract or extract with specialty grains
recipes..........BUT I WILL gladly look at any AG recipes as well.

Any other uses would be greatly appreciated too!

Is there such a thing as an APP or other software that will take a list of ingredients and suggest recipes?

I know I can "google" (or "bing") the larger quantity grains I have for dominant styles and such...But, are there any of my smaller amounts that would not play well together and/or cancel one another out?



LME: Light: one 3.3lb can Coopers + ~5.3lbs more in plastic
milkstyle container
DME: Sparkling amber 3lbs + 1lb Light

German Munich Malt (1/2 lb)
Pale wheat (1/2 lb)
British Crystal 70/80 L (1/2 lb)
British Crystal 120 L (1/2 lb)
generic "crystal" 60 L (1/4 lb)
Simpsons Roasted Barley (~13 oz)
Simpsons Coffee Malt (~9oz)
Torrified Wheat (~5oz)
Crisp Amber (~1/4lb)

Flaked oats (1.5 lbs)
Crisp Maris Otter (5 lbs)
Gambrinus Honey (3 lbs)
Brown Malt (5 lbs)
Pale Chocolate (5 lbs)

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Old 02-16-2012, 04:02 AM   #2
Nov 2011
Twin Lakes, WI
Posts: 1,001
Liked 60 Times on 48 Posts

Looks like you might have enough grain to do a big stout. With those base malts and the DME thrown in, it might even get up to RIS gravities.
Aur Entuluva! Day shall come again!

Sheldon: If its a brew day, its a good day

raptorvan: it makes the beer so silky smooth its like drinking a glass of giggling angels.

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Old 02-16-2012, 07:34 PM   #3
Oct 2011
Columbia, MO
Posts: 516
Liked 7 Times on 7 Posts

I made a batch (not out of the pipeline yet) of what I'm calling Red Roasted Ale - just pale malt, caramunich (german caramel, basically) and kiln coffee. Kind of the same deal - I needed to use the cm and the kiln coffee was left over from a stout. I can tell you more in a week when I bottle - I don't even know for a fact it will be red.
Take a chance on something. As long as you make sure not to go overboard with the specialty grains (especially the roasted grains, and from what I hear the honey malt is easily overdone) and adjuncts, you can't go too far wrong.

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Old 02-17-2012, 12:50 PM   #4
Aug 2009
Long Island, New York
Posts: 23

Hi Guys....Thanks for the couple of replies.....I'm still looking for more ideas

And.....which of my malts are considered "Base" and which are more "specialty"? Sorry for what I expect are noob questions! I have really only used grains as per someone else is actually who understood how much and which malts to use in what ratios and which are mutually exclusive.......I, however, do not.

Thanks again!


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Old 02-17-2012, 06:35 PM   #5
Apr 2010
Southern, NJ
Posts: 754
Liked 36 Times on 30 Posts

Your base malts are the Coopers + plastic milkstyle + DME.
This with about 50 IBUs mostly at 60 should give you a nice stout.
Use the above mentioned base malts.
Steep .5 LBS each of Crystal 80, Crystal 120 and Roast Barley.

Gravity should be about 1.060
SRM about 35
ABV about 6.0

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