why kind of beer

I have some left over grains and was thinking about just boiling them all together. I have about a 1/2 lb of each give or take a little. So I have 30-40 carastan, black malt, roast material, 70-80 crystal and 90-120 crystal. What would this beer come out to be. I thought about adding a brown extract to it or some amber DME. Would this taste like crap pr would any of these grains overpower all the others. On another not Im making a IPA with chinook hops 1 oz and 17-28 scottish yeast. Is this yeast and hops ok for an IPA or is another yeast better? Thanks for any help

 

I would just use a light dme and see what happens. But don't put all those grains together. Thats a lot of crystal. Throw some hops in and call it beer. Split those into 2 batches. Maybe a stout and a pale? As for your ipa 1 oz. of hops isn't gonna do it.

 

Well, it seems like you do extract beers, correct? All of those grains are specialty malts, not base malts. If you use them with no extract (which it seems like you were thinking of doing by saying "I thought about adding extract...) you would not get any sugars and end up with something that is most definitely NOT beer. If you did have a nice extract base and used 1/2 lb of each of those 5 malts, you would have a super sweet and muddy tasting mess of a beer. There's way too much specialty malt there for one batch of beer.

As far as your IPA, scottish yeast isn't common but it's your beer so use it and see how it comes out, if you want. I always use a clean yeast like WLP001 for IPAs (and most of my other beers too). And like hotrodtrash said, 1 oz of hops for an IPA is way too little.

 

I do, do extracts and I was using the chinook hoops with the prehopped IPA. So my melting pot beer might not be a great idea huh. I have alot of amber DME and some light and extra light. What would be the best combination of specialty grains with either of these DME's. Hopefully the scottish wont taste like ass but my home brew guy said give it a try.

 

All those grains are so dark, you could really only use one or maybe two at a time in a single batch. You could do a stout with the two black grains and the amber extract. Then you could probably get away with the other three all in a single batch with the extra light extract.

You should use a recipe calculator to see what they would produce, and see if that would be appealing to you.

 

Thanks for the imput