Leftover Ingedients Brew?

[GHBWNY]

Here's another "inspired-by-what-I-have-kicking-around-for-ingredients-except-the-kitchen-sink" brew thread.

I will be picking up 2-row (10#), but here's what I have on hand:

10#Crystal 60
3# Maris Otter
1# pale wheat
1# white wheat
1# Special B
1# Eng. choc.
1# Belg. Candi sugar

S-05
S-04
T-58

Cascade - 2 oz.
Chinook - 2 oz.
Citra - 0.5 oz.
Golding - 0.5 oz.
Tettnang - 1 oz.
U.K. Phoenix - 1 oz.
Fuggle - 1 oz.
Northern Brewer - 1 oz.
Perle - 1 oz.

I'm thinking an Imperial Scotch Wheat Amber Pale Dubbel. Whadayathink?

 

[seatazzz]

My two cents....everything but the English Chocolate with Perle at 60 and Tettnang at 30..fermented with s-04 on the warm side. I'd hit that.

 

[snowveil]

10lb 2 row
3lb Maris Otter
1lb c60
1lb English Chocolate

Northern Brewer bittering
Cascade/Fuggle flavor/aroma

Ferment with S-04


Should get you in the ballpark of a decent, if not slightly high gravity Robust Porter

 

[GHBWNY]

My two cents....everything but the English Chocolate with Perle at 60 and Tettnang at 30..fermented with s-04 on the warm side. I'd hit that.

What would you call it?

 

[seatazzz]

What would you call it?

Beer.

Lol sorry. I don't know what style it would fall under, something like a belgian strong but on the cloudy side because of the wheat. it just sounds good to me.

 

[seatazzz]

and I just really looked at the grain you have, I wouldn't use all 10 lbs of the Crystal, maybe 2. That's what I get for posting when I'm tired and excited about the next day's brew (mashing right now and smelling fantastic!).

 

[GHBWNY]

and I just really looked at the grain you have, I wouldn't use all 10 lbs of the Crystal, maybe 2. That's what I get for posting when I'm tired and excited about the next day's brew (mashing right now and smelling fantastic!).

Yeah, I wasn't planning to use the full 10 lbs. of crystal, which is why I included picking up 10# of 2-row. I only listed the amount of crystal as an indication of what I have on hand. 2 lbs. would be more than enough for most styles, and even at that, might be too much, esp. 60L. Recommendations for use of crystal fall in the range of 7-8% of the total grist to upwards of 20%+, which would have to be an exceptionally sweet beer, of which I'm not a big fan. But malty, yes.

Totally understand trying to function normally when one has brewing on the mind, or in your case, in the tun. Envious.

 

[Stealthcruiser]

What would you call it?

"I'd Hit That Often"...... ( T M )

 

[seatazzz]

Totally understand trying to function normally when one has brewing on the mind, or in your case, in the tun. Envious.[/QUOTE]

Just flamed out on it. My garage smells like gingerbread right now, incredible. This was also a kinda "kitchen sink" brew based on what my boss had excess of and could spare, with the two row I already had. And I raided my spice cabinet as well. Used almost half of a bottle of pumpkin pie spice and some ground cloves, as well as a pound of brown sugar. I am seriously stoked for this one. May turn out too spicy but what the hey, it's a Christmas beer and needs to be unique.