Chopped: What can you make with the following?

[PSmurf78]

Hello,
And welcome to chopped (if you've seen the show).

Anyways, I was down at my LHBS (Larry's in Kent) and they had a bag of mixed grains that got mixed and crushed but it was the wrong mix.

So I've got a bag (basically for free) with the following mixed together:

3 oz Dark Chocolate roast
2 lbs C40l
1 lb Dark Munich
8 oz aromatic malt

Other items available:
Warrior, Willimette, Cascade, Centinnal, Amarillo and maybe a little tett left for hops.

For base grains, I've got some british pale malt (similar to MO), some pilsner malt, and some 6 row (got that to play with, haven't figured out what to do with it though).

I've also got a few 3 lb bags of light DME around, and some additional misc speciality grains like victory, biscuit, some peat smoked, and such.

Any one have some tasty ideas to use?

 

[Mutilated1]

how about ....



Beer ?

 

[cubbies]

Go with about 8lbs of the pale malt, bitter with the Warrior, flavor/aroma with Willamette.

I would shoot for getting at least 50% of your IBU from the flavor/aroma additions. Finish with an English Ale yeast.

 

[KingBrianI]

So here's what you have:

A mix containing 5% chocolate, 54% crystal 40, 27% munich and 13.6% aromatic. That means 2 lbs of that mix will contain 1.6 oz chocolate, 1.08 lbs. crystal 40, 0.54 lbs munich and 4.35 oz. aromatic. That's perfect for an ESB an dhere's what I suggest.

OG 1.050
IBU 32
SRM 13

8 lbs British Pale
2 lbs of your "mix"

1 oz willamette at 60
1 oz willamette at 15

mash at 154 and ferment with nottingham
or
mash at 152 and ferment with s-04

play around with the hop schedule if you prefer. centennial or amarillo might be an interesting addition but will take the resulting beer a bit away from the traditional.

 

[bsay]

Using all of your mix, make a brown ale!

(I estimated what the ingredients were in beersmith based on your description)

Estimated OG: 1.051 SG
Estimated Color: 38.8 EBC
Estimated IBU: 35.0 IBU
Ingredients:
------------
Amount        Item                                      Type         % or IBU
6 lbs         Pale Malt (2 Row) UK (5.9 EBC)            Grain        61.94 %
2 lbs         Caramel/Crystal Malt - 40L (78.8 EBC)     Grain        20.65 %
1 lbs         Munich Malt - 20L (39.4 EBC)              Grain        10.32 %
8.0 oz        Aromatic Malt (51.2 EBC)                  Grain        5.16 %
3.0 oz        Chocolate Malt (886.5 EBC)                Grain        1.94 %
0.75 oz       Centennial [10.00 %]  (60 min)            Hops         27.0 IBU
0.50 oz       Williamette [5.50 %]  (20 min)            Hops         6.0 IBU
0.50 oz       Williamette [5.50 %]  (5 min)             Hops         2.0 IBU

I recommend US-05 yeast. This is quite similar to a brown I brewed up recently.

 

[slimer]

Similar to what everyone's saying

Old Ale
Old Ale


Type: All Grain
Date: 3/6/2009
Batch Size: 5.25 gal
Boil Size: 6.71 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (7.5 gal) and Igloo Cooler (10 Gal)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
8 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 68.43 %
2 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 17.11 %
1 lbs Munich Malt - 20L (20.0 SRM) Grain 8.55 %
8.0 oz Aromatic Malt (26.0 SRM) Grain 4.28 %
3.0 oz Chocolate Malt (350.0 SRM) Grain 1.63 %
0.50 oz Warrior [15.00 %] (60 min) Hops 24.0 IBU
1.00 oz Williamette [5.40 %] (20 min) Hops 10.5 IBU



Beer Profile

Est Original Gravity: 1.061 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.016 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 5.94 % Actual Alcohol by Vol: 0.65 %
Bitterness: 34.5 IBU Calories: 43 cal/pint
Est Color: 18.3 SRM Color: Color


Mash Profile

Mash Name: Single Infusion, Medium Body Total Grain Weight: 11.69 lb
Sparge Water: 2.66 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Single Infusion, Medium Body Step Time Name Description Step Temp
60 min Mash In Add 14.61 qt of water at 165.9 F 154.0 F
10 min Mash Out Add 8.18 qt of water at 196.6 F 168.0 F



Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage

Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 4.0 oz Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F

Notes


Created with BeerSmith

 

[PSmurf78]

Boy, they all sound good. I've already got some Notty on hand, so the ESB is sounding good. Thanks guys, I'll post up a final recipe when I start this weekend on it.

 

[PSmurf78]

So for some reason, I thought I had more MO then I did So, out came the DME for an addition in the last 15 min.

Oh well, so here's the recipe that I did:
hopville . "bastard ESB" Extra Special/Strong Bitter (English Pale Ale) Recipe

Everything seemed to go real well. It's sitting in the bucket now.