Local shop giving away wort -what would you do with it

[Xernex]

"Ready for some free wort at this weekend's 2nd Annual NeighBREWhood Party? We're putting together a simple batch for you.

2-Row, a little Crystal 20 malt for sweetness, and Willamette hops to add a little kick. Starting gravity should be around 1.050, with 25-30 IBUs.

So, what are you gonna do with it? "

Saying they have enough for 120 5 gallon batches...so what would you guys do with such wort... I'm thinking of picking some up but looking for ideas.

 

[lumpher]

I'd ferment it with US-05, then dry-hop it. Session APA.

 

[ACbrewer]

really radical idea, mix with 1/2 gallon of honey and make a braggot..... (mead with malt- If I've done my numbers right) should be about 1.090 OG.
Willamette has a low AA, so you could also go several styles with that. Add a safeale 33 for a Belgian and ferment warm (70F), or add a fruit and go with that.

Your real options here are post boil adjuncts, dry hopping and yeast. hmmm. May have to think more on this. Shop is Local to Benson NC?

 

[Xernex]

really radical idea, mix with 1/2 gallon of honey and make a braggot..... (mead with malt- If I've done my numbers right) should be about 1.090 OG.
Willamette has a low AA, so you could also go several styles with that. Add a safeale 33 for a Belgian and ferment warm (70F), or add a fruit and go with that.

Your real options here are post boil adjuncts, dry hopping and yeast. hmmm. May have to think more on this. Shop is Local to Benson NC?

Local-ish, it's in Raleigh.

 

[CU_tony]

I wish I werent working this weekend, it would be a bit of a drive just for free wort, but I could have made a fun weekend out of this offer easily!

 

[CJ-3]

With free wort you should try a yeast you haven't used before but have always wanted to try.

If possible, split it into smaller batches and experiment with different yeasts.

 

[kh54s10]

Splitting it in 5 one gallon batches each with a different yeast and/or a different dry hop would be interesting.

I have thought about doing this anyway. It would be an easy way to get 5 different beers from one brew session.

 

[Xernex]

Splitting it in 5 one gallon batches each with a different yeast and/or a different dry hop would be interesting.

I have thought about doing this anyway. It would be an easy way to get 5 different beers from one brew session.

I hadn't even thought about splitting it... I'm really torn between play it safe and make an easy, drinkable product, or go nuts and weird because heck, it's free.

 

[kh54s10]

If you split it you can stay safe with some of it and experiment with the rest. When I say different yeast and different dry hops, I wouldn't say that is anywhere near "going nuts"... They should all be very good, not just drinkable. Though you could go nuts and use some crazy spice(s) and see what happens.

One of the favorite "go nuts" beers I made was with 2 tablespoons of crushed red pepper added with 5 minutes left in the boil. You got some heat from the peppers. Now if I could add pizza flavor to go along with the pepper......

 

[MaryB]

Pepperoni beer... hmmm...

 

[madscientist451]

"

2-Row, a little Crystal 20 malt for sweetness, and Willamette hops to add a little kick. Starting gravity should be around 1.050, with 25-30 IBUs.

Adding something to it seems like the best idea to me, unless you'd like some simple ale for free.
If you have any 3 gallon better bottles or carboys, I'd split the batch and experiment with it:
-- Increase the gravity with frozen apple juice concentrate from your local supermarket or if you have the $ buy "simply apple" in the cold juice section and use that in combination with the frozen concentrate. Ferment on the low 60's or even in the 50's if you have temperature control, US-05 yeast should be ok.
-- Pick up a pound of Belgian candi sugar at the Home brew store and a pack of the new Belgian dry yeast that is available if they have it.
Heat a few quarts of the wort up to dissolve the candi sugar in before adding it. Ferment cool for a few days then let it self rise or keep it cool the whole time for subdued Belgian flavor notes.
--Heat the Wort up to boiling add some magnum or warrior hops, boil 30 min, add a container of Rye LME , probably some more water shoot for gravity about 1.060, and add a bunch of late addition hops and make a rye IPA.

 

[mrdauber64]

Heat the wort to 180 degrees and perform a 30 min hop stand with with 3 oz of your favorite IPA hop, then cool it down to 120 degrees and add 3 more oz of hops for another 30 min. hop stand. finish it off with a big dry hop to make a nice IPA.

 

[Weezy]

I'd jar it, pasteurize it, and use it for starters and food for bug cultures.

 

[Xernex]

I'd jar it, pasteurize it, and use it for starters and food for bug cultures.

That's a whole lot of starters.

 

[seatazzz]

Our home brew club is doing something similar next month. I haven't joined yet but may soon so I can give it a whirl. I want to try something with fresh blackberries as they're ripe now and we have bazillion here in lovely Western Washington.

 

[Zekk]

ESB, toss in English yeast and dry hop with 1-2 oz of either fuggles or EKG.

 

[Erik_Mog]

I have to get grain on Saturday morning for my Sunday brew, so I am planning on getting 5 gal of the freebie while I am there. My plan is to toss a pack of T-58 into it, stick it someplace kind of coolish (downstairs bathroom is the coolest in the house) and seeing what happens. I am brewing my first lager on Sunday, so my fermentation chamber will be tied up for a while. If it comes out decent, it's a $4 batch of beer. It it comes out as crap, I am only out $4 for the yeast.

 

[TonyKZ1]

That sounds a good idea to me. congrats on the free wort. If it turns out fine, and it probably will, that'll be a nice beer for just the price of a package of yeast. What led the brew shop to offer wort for free?

 

[Erik_Mog]

It's part of a pre-release party for a new beer, Dear Ol' Dixie Pale Ale, that their sister company, Raleigh Brewing, is coming out with.

 

[bford]

That is a really cool and fun idea for a HBS.