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Old 03-17-2012, 01:38 PM   #1
Billybrewer09
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Mar 2011
Chester, IL
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I was updating my inventory yesterday and i came across some grains that i dont normally use, and i dont know what i would brew with them.
I have 10# of vienna and 5# of victory also 4# pounds of special"B" and crisp brown malt. I mostly brew IPA's and APA's and none of recipes i have use any of these in a significant portion of the grist. I have used some vienna in an APA and it really added something to the flavor that i enjoyed.
I guess what im asking is, does anyone have a recipe or idea to use these grain in. Im not even sure how old they are. They are not crushed and i know they are less than a year old.



 
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Old 03-17-2012, 01:44 PM   #2
sendkyleanemail
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Apr 2011
Brewertown, IL
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10# Vienna
2# Victory

Hop to about 60 IBU's with a clean Bittering hop then:

1 OZ Simcoe @ 15
1OZ Columbus @ 10
1 OZ Simcoe @ 5

Ferment with 1056/001 at 66F

Dry hop 5 days With
2 OZ Simcoe

I have this bottles right now and it's banging!



 
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Old 03-17-2012, 01:46 PM   #3
Zul'jin
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Jan 2008
South of most States
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The internet says you'd be making a brown lager. A dunkel maybe?
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Old 03-17-2012, 01:54 PM   #4
two_hearted
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Apr 2010
Cincinnati, Ohio
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I'd go:

5# pale malt
5# Vienna
.5# Victory
.25# Special B

and hop it however you like.

 
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Old 03-17-2012, 02:16 PM   #5
Billybrewer09
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Mar 2011
Chester, IL
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Thanks for the ideas. I had thought about a dunkle but use kolsh yeast and ferment as cool as possible. Since i have no way to do a real lager i thought that would get me the closest.
I like the victory and vienna but that would wipe out my simcoe stash...lol kinda hoarding it.
But may have to give it a shot anyway.
There is a local brewery that uses a large amount of vienna in a beer and hopped with fuggle and tettnanger. May throw some pilsner or MO as the base and see what happens.

 
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Old 03-17-2012, 06:27 PM   #6
kingwood-kid
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Jul 2008
houston
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You can use the Vienna as a base grain in a lot of recipes. The Victory and maybe the Brown would work in APA/IPA in place of some or all of the crystal you would normally use, or you could add them and take nothing out for an amber. They'd both work well in browns, porters, stouts and anything English.

Special B is powerful stuff. I don't know how you would go through 4 pounds. You can add small amounts to put a twist on a lot of styles, but I wouldn't want the same twist in all my beers.

 
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Old 03-17-2012, 08:08 PM   #7
sendkyleanemail
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Apr 2011
Brewertown, IL
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Instead of Simcoe and Columbus do Columbus and Chinook maybe or Centennial and Columbus.

 
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Old 03-17-2012, 11:32 PM   #8
Billybrewer09
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Mar 2011
Chester, IL
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I have been looking at recipes all day trying to find something for the special B and brown. I have no idea why i bought so much of them. I have made an english mild and Belgian wit but neither of them use these malts. I guess I'll have to expand my brewing line up.

 
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Old 03-18-2012, 12:31 AM   #9
cyclonite
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Feb 2011
Colorado Springs, Colorado
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Quote:
Originally Posted by Billybrewer09
I have been looking at recipes all day trying to find something for the special B and brown. I have no idea why i bought so much of them. I have made an english mild and Belgian wit but neither of them use these malts. I guess I'll have to expand my brewing line up.
Both are great in a porter! Use up to about 8 oz Special B to give a strong toffee/raisin/prune flavor. I also tend to use a lot of Special B in a Belgian Dark Strong Ale.
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Old 03-18-2012, 03:14 AM   #10
Billybrewer09
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Mar 2011
Chester, IL
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I know the special B and brown are used in porters and to some extent in stouts but I'm not a big fan of those styles. So I'm still trying to figure out how to incorporate them into lighter styles.



 
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