Bonus Leftovers Brew

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Drinking Sensibly

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I have some packets of malt and hops getting old, thought I might as well use them up, what's to lose? This will be a 22 litre batch.

Base malts to use or lose...
Crisp Maris Otter pale malt, 1.010Kg (29%)
Rye Malt, 697.8g (20%)
Simpsons Golden Promise pale malt, 680.3g (19%)
Oat malt, 228.5g (6%)

Also chucking in (just so I can call it multi-grain)
Torrified wheat, 175g (5%)
Flaked maize, 175g (5%)
for no good reason, it just feels right
Fawcett medium crystal, 250g (7%)
and, to bring the gravity up to a reasonable 1.040 or so
Light muscavado sugar, 300g (9%)

Hops, I have (approximate amounts)
Northern Brewer, 25g 60 mins
East Kent Golding, 20g 20 mins
Bramling Cross, 20g 5min
IBU would be about 35 but the hops are pretty old.

The only yeast I have to make it with is Fermentis k97, German Ale, which I've saved from a recent brew.

Does everyone do this?.
 
I have some packets of malt and hops getting old, thought I might as well use them up, what's to lose? This will be a 22 litre batch.

Base malts to use or lose...
Crisp Maris Otter pale malt, 1.010Kg (29%)
Rye Malt, 697.8g (20%)
Simpsons Golden Promise pale malt, 680.3g (19%)
Oat malt, 228.5g (6%)

Also chucking in (just so I can call it multi-grain)
Torrified wheat, 175g (5%)
Flaked maize, 175g (5%)
for no good reason, it just feels right
Fawcett medium crystal, 250g (7%)
and, to bring the gravity up to a reasonable 1.040 or so
Light muscavado sugar, 300g (9%)

Hops, I have (approximate amounts)
Northern Brewer, 25g 60 mins
East Kent Golding, 20g 20 mins
Bramling Cross, 20g 5min
IBU would be about 35 but the hops are pretty old.

The only yeast I have to make it with is Fermentis k97, German Ale, which I've saved from a recent brew.

Does everyone do this?.
That sounds like a pretty nice ale to me!

A bit busy in the recipe but everything makes sense somehow.

I bet this is going to be good.

Any English ale yeast should also do the job here.
 
Yes, you're right, it doesn't look off the wall at all, under the circumstances. You're also right about the yeast, I thought I would try fermenting a bit warmer and not under pressure, see if I can get the yeast to emulate British yeast and produce some esters. Probably end up a bit banana but that wouldn't be awful I think.
 
Got around to making this today.
IMG_20240621_090128_333.jpg
 

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