So turns out fate is against me making a pilsner and I am left with 4 kg of crushed pilsner malt approaching expiry.
I need to use it up in a style that benefits from pilsner malt but has some significant complexity and bold flavors to hide any stale qualities of the malt (though I don't expect any as the malt has been stored well)
After some thought decided on a dark saison, mainly because its a commercially unavailable style (at least for me) and it a bit more inspiring than a straight up saison (at least in the winter months)
Here's what I got so far
8.5lbs Pilsner malt
2lbs turbinado
1lbs flaked rye
0.5lbs midnight wheat
0.25lbs caraaroma
0.5 oz of warrior @ 60min
1 oz of saaz @10min
1 oz of saaz @ KO
Ferment with a blend of Wyeast 3724 & WLP565
Post fermentation adjuncts
1 oz of whole coffee beans (variety yet to be selected, but probably a light fruity roast)
2g Cardamon seeds
SG 1.063
FG 1.004
IBU's 27
Thoughts? Advice on adjunct quanities especially.
I need to use it up in a style that benefits from pilsner malt but has some significant complexity and bold flavors to hide any stale qualities of the malt (though I don't expect any as the malt has been stored well)
After some thought decided on a dark saison, mainly because its a commercially unavailable style (at least for me) and it a bit more inspiring than a straight up saison (at least in the winter months)
Here's what I got so far
8.5lbs Pilsner malt
2lbs turbinado
1lbs flaked rye
0.5lbs midnight wheat
0.25lbs caraaroma
0.5 oz of warrior @ 60min
1 oz of saaz @10min
1 oz of saaz @ KO
Ferment with a blend of Wyeast 3724 & WLP565
Post fermentation adjuncts
1 oz of whole coffee beans (variety yet to be selected, but probably a light fruity roast)
2g Cardamon seeds
SG 1.063
FG 1.004
IBU's 27
Thoughts? Advice on adjunct quanities especially.