What can I make out of this?

[Stavrogin78]

Hi everyone! So, I've never tried brewing just from extract before; I've always used kits (used to do the Brew House BIAB kits, now I usually use the Cooper's cans). I still have a couple of the Cooper's Brew A IPA cans, but I've also got a bunch of random leftover malts and a bit of hops. Can I do a batch out of what I've got without a kit? Here's what I've got to work with:

1lb CBW Traditional Dark
1lb CBW Pilsen Light
1lb CBW Sparkling Amber
1lb CBW Golden Light
3lbs Munton's Plain Amber
4 oz Centennial Hops
Lallemand American West Coast Ale Yeast

If I've understood right, a 23L batch of beer should take around 6lbs of malt, and I usually add 1 lb of dextrose to my kits. I haven't studied a whole lot about brewing like this, but it seems to me it's all really the same process - make wort, cool it, pitch yeast, wait. I'd have to learn how to do the boil process, as I know it's a little more involved when you're adding the hops yourself instead of relying on pre-hopped kits, but I'm guessing it's not all that complicated?

I don't have any grains or anything to add, and I'm a long way from anywhere I could get some, so I was hoping I could basically throw this all together and see what I end up with. Not looking to make anything spectacular here, I'm not really that picky. I'm also really curious to just try throwing these leftovers together and try it out. I mean, I know it might be weird to throw this mix of light and dark malts together (or maybe it isn't? I dunno, I've never done this before) but they're not really doing much else.

Do I have a potential batch of beer here? Or am I missing something critical?

Thanks for your help!

 

[Argyll Gargoyle]

It will totally beer. Just need to decide how much cascade to use and when

edit: centennial, not cascade

 

[apache_brew]

Water!

Go for it. Split that centennial up to your liking (bittering/aroma 30 - 0 min) and make some beer. Throw the ingredients into the Brewer's friend recipe calculator to get an idea of what your IBU's and coloring will be.

 

[BrewnWKopperKat]

it might be weird to throw this mix of light and dark malts together (or maybe it isn't? I dunno, I've never done this before)

Briess provides wort composition for most of their DME/LME products (on a percentage basis) [link].

CBW Traditional Dark will contribute Munich, some 60L, and some color.

Amber extract is the "unknown". But if one is willing to assume it's 85% base malt, 10% C60, 5% munich (link [1]) and assuming all your ingredients are either DME or LME, then it's possible to estimate a grain bill: 80% base malt [2], 10% munich, 8% 60L, .5% Black malt (color), 1.5% rounding errors).

The amount of 60L suggests a classic (early 2000s) pale / amber ale (depending on final color).

@apache_brew 's approach (30 minute boil and proposed hop schedule) is good advice.

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[1] original article was here: //barleypopmaker.info/links-and-brewing-resources/all-grain-recipe-equivalents-to-common-extracts/. See also [link].
[2] For Briess extracts, base malt information was available here (link) for a while.