Here's my inventory. What to Brew?!

[Hlmartin22]

 

[thehaze]

Cascadian Dark Ale. Simcoe, FF, Chinook and a bit of Columbus. Or swap Columbus for Nelson for a bit of something else in your Dark ale.

 

[kh54s10]

If you are in a hurry for something I would make a Session IPA. Low ABV for hot summer days. 2 row and a little something else. Chinook and Columbus for the hops.

If you are looking for something to age. You have the makings of a good Russian Imperial Stout.

 

[universalfrost]

you've got enough for a NEIPA, Black Imperial IPA, ESB and a nice Porter.. Could also do a nice Dunkelweizen and get creative with the hops (instead of hallertau use Simcoe, nelson or Pacific (etiher one)).. also a nice czech pils ... maybe a Patersbier too

 

[universalfrost]

Here's also a recipie that you could do but add in some of the smoked malt (more traditional with smoked malts) and swap the vienna for the 2-row that you have plenty of..... and get creative with the hops.. i used mosaic in mine , which is obviously not type correct, ....

Recipe Type:

All Grain
Yeast:

Wyeast - Belgian Saison 3724
Yeast Starter:

1L
Batch Size (Gallons):

5.5
Original Gravity:

1.039
Final Gravity:

1.008
Boiling Time (Minutes):

20
IBU:

7.62
Color:

5.87
Primary Fermentation (# of Days & Temp):

14
My take on a traditional version I've had multiple times when i lived in Germany, but i ditched the smoked malt(s).

Title: Kettle Sour Lichtenhainer
Author: Joe

Brew Method: All Grain
Style Name: Lichtenhainer
Boil Time: 60 min
Batch Size: 5.5 gallons (ending kettle volume)
Boil Size: 6.5 gallons
Boil Gravity: 1.034
Efficiency: 80% (ending kettle)


STATS:
Original Gravity: 1.040
Final Gravity: 1.008
ABV (standard): 4.23%
IBU (tinseth): 7.56
SRM (morey): 5.87

FERMENTABLES:
4 lb - German - Vienna (53.3%)
2.5 lb - American - Pale 2-Row (33.3%)
1 lb - American - Caramel / Crystal 20L (13.3%)

HOPS:
0.25 oz - Mosaic, Type: Pellet, AA: 12.5, Use: Boil for 20 min, IBU: 7.56

MASH GUIDELINES:
1) Fly Sparge, Temp: 148 F, Time: 60 min, Amount: 6.3 gal
Starting Mash Thickness: 1.5 qt/lb

OTHER INGREDIENTS:
1 each - Mango Goodbelly, Time: 4320 min, Type: Other, Use: Other
50 g - Sea Salt, Time: 10 min, Type: Spice, Use: Boil
15 g - Ground coriander , Time: 1 min, Type: Spice, Use: Boil

YEAST:
Wyeast - Belgian Saison 3724
Starter: Yes
Form: Liquid
Attenuation (avg): 78%
Flocculation: Low
Optimum Temp: 70 - 95 F
Fermentation Temp: 66 F
Pitch Rate: 0.35 (M cells / ml / deg P)

TARGET WATER PROFILE:
Profile Name: Balanced Profile
Ca2: 80
Mg2: 5
Na: 25
Cl: 75
SO4: 80
HCO3: 100
Water Notes:

NOTES:
Mango GoodBelly whole large bottle @100 degrees for 3 days.

This recipe has been published online at:
https://www.brewersfriend.com/homebrew/recipe/view/651920/kettle-sour-lichtenhainer