What to brew?

[Pablosanjari]

Hey all

I'm planning on brewing tomorrow with limited ingredients.
What I have to play with is:
5kg(11 lbs) pale ale malt
2kg( 4.5 lbs) Munich malt
100g( 3.5 oz) Amarillo
100g ( 3.5oz )Nelson sauvin
Safale Us - 05 yeast

I was planning on doing a smash with NS and pale ale but after my last smash I found that it was lacking that extra something and decided to pop into my LHBS.
Unfortunately they had had a busy day today and I couldn't get my hands on any caramel malt. So I decided to pick up some Munich and amarillo.

Now I'm trying to decide on what to do with it.

Originally I was thinking somewhere in the region
Of

3kg ( 6.75lbs) pale ale
1kg( 2.25lbs) Munich

60 min Amarillo addition and thenhop bursting both hops from 30 minutes downward with about maybe 80g( 2.8oz) of my 200g(7oz) hops spared for dry hopping .
40g(1.4oz) in primary and 40g(1.4oz) secondary.

I'm feeling a little unsure as I've never used Munich in big quantities before.
I understand that I'm going to get more bready flavours but don't want to overdo it

Anyone have and ideas for a recipe based on
My ingredients.

Thanks in advance.

Eat, Drink, Laugh and be Happy!

 

[jonmohno]

I dindt think the munich i used was bready more sharp and toast/roast like it seemed.That can depend on your yeast also.Probably depends which exact munich you are talking about.Whats the most you used?maybe try a pound of it?
You could try toasting some base malt also its kinda similar to what munich is i guess but still pretty different.You can actually make your own carmel malt by soaking and toasting your base malt,that ivolves some "rest"time for the malt though.

 

[Pablosanjari]

Thanks dude, making the
Caramel sounds interesting . I'll have to give it a try soon.