Using leftovers - Recipe help please

[BlueWolf]

Hey guys, I'm looking to use up some leftover ingredients around the house, and I'm not entirely sure where to go with them. The half-assed recipe I conjured up below would use up a majority of my leftovers, aside from some crystal malt. I'd like some advice on how to adjust it if needed, and I'm willing to hit up my LHBS for whatever else I don't have on hand.

Long story short, I'm relatively new to brewing (used to do it with my father, but he did most of the work), and I'm only on my eleventh batch. Mostly partial mashing on a gas stove, 3.75 gallon boils with a 2 gallon fresh water top-off. Total of five gallons in my primary's usually.

So this is what I was looking at in order to use up my leftovers:

Wheat Ale
Yeast: WLP380 - Hefeweizen IV Ale Yeast
OG: 1.045
FG: 1.011
ABV: 4.4
IBU: 16.0 (Extra Malty)
SRM: 7.3


4 lb - Wheat Liquid Extract (55%)
2.5 lb - Wheat, Flaked (34%)
12 oz - Munich Malt (10%)

1 oz - Tettnang (3.8% AA) 60 min - (11.2 IBU)
1 oz - Hallertau (4.5% AA) 10 min - (4.8 IBU)


The yeast I've never used before, but it was recommended to me and I picked it up a month ago without having any experience with it. I'm still not entirely sure what to expect from it yet. Should I add to or remove anything from this recipe? What temperature do you suggest I mash the flaked wheat and munich at? The only extra ingredients I didn't put in the recipe was some crystal 60 that I've got sealed away (about 1 pound).

Any suggestions?

Thanks in advance.

 

[geistbear]

Sounds good to me, I like a little Muinch in my wheat beers. It's the cowbell of malts. :rockin:

2.5lbs is a lot of flaked wheat but I don't think it will be a problem just be sure to sparge/rinse the grains before your boil, I might hold off on the extract until 10 minutes left in the boil for a cleaner character. Mash at 152 or close as you can.

I haven't used the 380 strain in years, but it has less clove character if I remember right. Being a White labs I would doublecheck the date on the tube, but it should work just fine.

Good luck!

 

[BlueWolf]

Thanks for the reply! Yeah, it's a lot of flaked wheat. I've never used that much in a single batch before. Should I be concerned about the amount of water that much flaked wheat will absorb?

Would it be better to just grab some white wheat, or another wheat malt to sub in for part of it? I'm not sure what the flavor difference would be, but I need to hit up the LHBS any ways. So buying more ingredients isn't a problem. Again, I'm just not sure where to go with this recipe.

Thanks again for the feedback.

 

[TheMan]

Your beer will turn out great. I did a Kitchen Sink brew quite a while ago and it had some of everything...some flaked wheat, biscuit malt, crystal, two row, some munich, and rice syrup. I made it an IPA and its everyones favorite beer of mine lol. So just have confidence that even though you didn't know what you are doing and just throwing leftovers in it that it could be one hell of a beer.