Surprise brewday? Only if you can help me build a recipe from what I have on hand

[phug]

Ok here's what i've got hopefully you can help me throw together something sessionable, light, balanced or malty, and lagerish?

3 gallon batch 80% effects

1lb MO
5 lb 2 row pale
34g 6 row
225g carafe am
1 lb biscuit malt

43g flaked maize
231g c15
237g c85
217g honey malt
28g pale wheat malt
25g Vienna

I have an oz of
Chinook
Half an oz of cluster
Half an oz of ahtanum
Half an oz of hallertau
And .75 oz of cascade

I have Vermont ale yeast
W 34/70
S04
Wb 06
Cbc 1
US 05
Coopers ale

 

[Pappers_]

Cream Ale

For the grain bill - two row, six row, flaked maize and a touch of the wheat malt, mashed at 150-152F. Hops - target around 15-20 IBUS, maybe use the Cluster or Ahtanum (depending on AA%) at 60 minutes, then add the hallertau at 15. Ferment with the US05 at 65F. Let ferment for two or three weeks, then cold crash for a week or two. Light, crisp and refreshing - one of the few truly American styles.

 

[tbred]

You could do an English Bitter. Something like...

5lb 2 Row
8 oz Biscuit
All the Honey Malt

0.5 oz Cluster @ 60m
0.5 oz Hallertau @ 10

S04

OG:1.045
FG:1.012
IBU:29
SRM:7.5
ABV:4.3%

 

[phug]

Thanks for the suggestions. I'm taking some of it and running with it.

1.59 Kg 2 Row pale
34g 6 row
28g pale malted wheat
25g Vienna
43g flaked maize

3g Chinook 13 AA ish FWH 6ish IBU
18g Hallertauer 6% AA at 10 min 9 IBU

I've chilled down to 60F and am waiting for my w-34/70 to thaw out. I'll be pitching about 200 billion cells into 11 litres of wort. I'll be fermenting at ambient temps of 55-65

Thanks Guys

somewhere around 4.75 hours from recipe conception to in the fermentor with cleaning finished, I'm happy. I I just about hit my numbers perfectly (after topping up with 2 litres to account for too much boiloff

 

[phug]

So from the looks of things, I made an American blonde?