Kitchen Sink Recipe

[R2-D2]

I have 3# each of left over Pilsner, 2-Row, and White Wheat. I also have bunches specialty grains that could be added, a plethora of hops, a variety of yeast.

So, any good ideas on what I can brew with those three main grains?

 

[WhiteEagle1]

??????????

 

[one8tvw]

put everything you have into beersmith or something similar and see what you get.

 

[brian2can]

Check this one out from user Native302

https://www.homebrewtalk.com/f71/ole-zion-church-saison-246288/

Recipe Type: All Grain
Yeast: WYEAST 3711
Yeast Starter: Yes 1L
Additional Yeast or Yeast Starter: No
Batch Size (Gallons): 5
Original Gravity: 1.078
Final Gravity: 1.004
Boiling Time (Minutes): 90
Primary Fermentation (# of Days & Temp): 21 65 rise to 80
Additional Fermentation: No
Secondary Fermentation (# of Days & Temp): No
Tasting Notes: Amazing beer. It assaults your mouth and comes back to appologize. Remarkable

Ole Zion Church Saison 3rd place DogFish Head Mad Brewer Competition.

5lbs 2 row Belgian Pilsner
3lbs Maris Otter
2lbs White Wheat
4oz Aromatic
4oz Biscuit

Mash in 11.55 qt at 164 Hold at 148 for 75 min
Batch sparge .46 gal at 175
Batch sparge 2.08 gal at 175
Batch sparge 2.08 gal at 175

Ended up with about 6 1/4 gallons pre-boil gravity reading of 1.067

90 min boil

.5 oz Magnum 90 min
1 lb amber candi sugar 60 min
Whirlfloc tablet 15 min
1 oz hallertauer mittelfrueh 10 min
1 oz coriander seed crushed 5 min
1 oz sweet orange peel 5 min

1 oz hallertauer mittelfrueh at flame out for 20 min rest
1 oz of pink peppercorns at flame out for 20 min rest

cooled to 65 and pitched Wyeast 3711

OG 1.078

Fermented at 65 and let naturally rise to 78 for two weeks. Threw the belt on it for two days to raise to 80 then let it cool itself down to room temp. I checked it after 3 weeks and it was crystal clear and tasted amazing, nice and dry. got a gravity reading of

FG 1.004

Carbed with corn sugar to 3.2 volumes and it was carbed after a week, 2nd week better, 3rd week amazing, yesterday it is the nectar of the gods!

 

[frankstoneline]

Was going to suggest a saison of sorts, add 1 lb of turbinado, maybe a touch of something like aromatic/crystal/whatever.
Another idea would be a honey wheat.
Use the 3 grains you have plus several lbs of honey added at flame out, maybe a combo of 60l and 120l for some depth/color. probably minimal late hopping (if any) to let the honey come through, if you have something like saaz that could be nice. I'd probably hop to ~25 ibus.

 

[R2-D2]

I liked the honey idea. Here's what I worked up:

Belgian Honey Blonde
3# Pilsner
3# 2-Row
2# White Wheat
8oz Aromatic Malt
8oz Local Honey
6oz Candi Syrup, Amber
2oz Candi Sugar, Clear

Mash at 150 for 90 minutes.
1.5oz Willamette at 60 minutes
1.0oz US Saaz at flameout

Using WLP570 Belgian Golden Ale for yeast.

This sounds like a good, rich Blonde Ale to accompany the high gravity Belgian Golden IPA that I just brewed with that same yeast.

 

[BrewMU]

I have 3# each of left over Pilsner, 2-Row, and White Wheat. I also have bunches specialty grains that could be added, a plethora of hops, a variety of yeast.

So, any good ideas on what I can brew with those three main grains?

You might have a myriad of hop varieties, but a plethora? Don't exaggerate, man. I'd expect that from C-P, not from you.

3# pils
3# wheat malt
3# 2-row
1/4 # medium crystal
Mash: 122F 1/2 hr 152 1 hr in 13 qts. Sparge until you have enough for 5 gallons after boil, or until gravity falls below 1.010, whichever comes first
High alpha hop, 1 oz boil 60 minutes
Tangy american hops: 1/2 oz @ 20, 10, flameout +- dryhop
Pitch 1056, 001, or similar yeast
I guess that would be an APA. Hopville is shut down, but 37*9/5 * 75% efficiency gives ~ 1.050 OG. (I forgot to put the caramel in there, so call it 1.055)