What to make with 100lbs of grain?

[elaurens]

Someone nearby has posted on craigslist that they have:

50 Lbs. of Weyermann caramalt grain
50 Lbs. of German Bohemian Pilsner grain

they are looking to give away as they are no longer brewing. It is about 5 months old.

Any ideas if this is a worthwhile pickup?

Also, what recipes are worth investigating to use these grains?

 

[GilaMinumBeer]

Make 2 big beers.

5 months is a cake walk for whole grain. If it's free then what's the question.

Pilsner is a good place to start, ya think?

 

[permo]

Someone nearby has posted on craigslist that they have:

50 Lbs. of Weyermann caramalt grain
50 Lbs. of German Bohemian Pilsner grain

they are looking to give away as they are no longer brewing. It is about 5 months old.

Any ideas if this is a worthwhile pickup?

Also, what recipes are worth investigating to use these grains?

Of course it is worth picking up! You can brew alot of kolsch!

 

[elaurens]

Make 2 big beers.

5 months is a cake walk for whole grain. If it's free then what's the question.

Pilsner is a good place to start, ya think?

I have not done an all grain yet - done lots of partials. Does anybody have a simple all grain recipe I could use these grains with?

Thanks for reply that 5 months is ok - wasn't sure. How long can it go?

 

[GilaMinumBeer]

Non cracked grain, properly stored away from pests, can last up to a year with no evidence of staling. Not ideal but, doable.

Single Grain, Single Hop is the best way to get your feet wet in all grain. You'll find it's a LOT easier than it seems.

 

[permo]

I have not done an all grain yet - done lots of partials. Does anybody have a simple all grain recipe I could use these grains with?

Thanks for reply that 5 months is ok - wasn't sure. How long can it go?

5-6 gallon batch

9 pounds pilsen malt
1/2 pound caramalt
1 oz tradition or similar at 60
.5 oz tradition or similar at 15
.5 oz tradition or similar at 5

white labs kolsch yeast at 65 degrees for two weeks

Lager for a week or two.....carb and enjoy.

 

[elaurens]

Make 2 big beers.

5 months is a cake walk for whole grain. If it's free then what's the question.

Pilsner is a good place to start, ya think?

5-6 gallon batch

9 pounds pilsen malt
1/2 pound caramalt
1 oz tradition or similar at 60
.5 oz tradition or similar at 15
.5 oz tradition or similar at 5

white labs kolsch yeast at 65 degrees for two weeks

Lager for a week or two.....carb and enjoy.

Sounds good...thanks!

 

[GilaMinumBeer]

5-6 gallon batch

9 pounds pilsen malt
1/2 pound caramalt
1 oz tradition or similar at 60
.5 oz tradition or similar at 15
.5 oz tradition or similar at 5

white labs kolsch yeast at 65 degrees for two weeks

Lager for a week or two.....carb and enjoy.

Just to be sure the OP is in the know, a Kolsch is fermented at ale temps. The lagering phase is post fermentation. Kolsch is basically a Pils with a top fermenting (ale) yeast.

Could follow the same recipe with a nice pilsner complimentary yeast. If you can ferment cold that is.

 

[permo]

Sounds good...thanks!

What yeasts do you have available for this brewing excursion?

 

[elaurens]

What yeasts do you have available for this brewing excursion?

Don't have any - what do you suggest?

 

[elaurens]

Just to be sure the OP is in the know, a Kolsch is fermented at ale temps. The lagering phase is post fermentation. Kolsch is basically a Pils with a top fermenting (ale) yeast.

Could follow the same recipe with a nice pilsner complimentary yeast. If you can ferment cold that is.

I can't frement cold, which makes Kolsch very appealing to me. Thanks again.

 

[permo]

white labs 029 german ale/kolsch has been great for me.

I know some folks use US-05 for a kolsch like thing too.

 

[elaurens]

white labs 029 german ale/kolsch has been great for me.

I know some folks use US-05 for a kolsch like thing too.

Great! I'll check it out!

 

[Willie3]

9 # Pilsner
1 # Caramalt
1oz Hallertau at 60min
.5oz Saaz at 20min
.5oz Saaz at 5min
1 tsp Irish Moss at 15min
Cool to below 70*F
Cali Common Ale Yeast - Ferment at basement temps.
or Kolsch Yeast
Crush all grains and steep in 12.5 qts Water at 152*F for 60 minutes.

Add 3.5 quarts of 200*F water - stir gently and let settle 10 more minutes

Vorlouf (appx 1-2 qrts), and Sparge with 16qts of 178*F water collect 7 gallons of sweet wort.

Boil, add hops per schedule, cool to >70*F pitch yeast Ferment away in basement until complete, perform Diacetyl Rest for 24 hours at 66*F-68*F, rack to secondary and cool gradually to 33*F-40*F for two weeks. Rack to bottles or keg and enjoy.

 

[elaurens]

9 # Pilsner
1 # Caramalt
1oz Hallertau at 60min
.5oz Saaz at 20min
.5oz Saaz at 5min
1 tsp Irish Moss at 15min
Cool to below 70*F
Cali Common Ale Yeast - Ferment at basement temps.
or Kolsch Yeast
Crush all grains and steep in 12.5 qts Water at 152*F for 60 minutes.

Add 3.5 quarts of 200*F water - stir gently and let settle 10 more minutes

Vorlouf (appx 1-2 qrts), and Sparge with 16qts of 178*F water collect 7 gallons of sweet wort.

Boil, add hops per schedule, cool to >70*F pitch yeast Ferment away in basement until complete, perform Diacetyl Rest for 24 hours at 66*F-68*F, rack to secondary and cool gradually to 33*F-40*F for two weeks. Rack to bottles or keg and enjoy.

Perfect. Exactly what I was looking for. Thanks!

 

[permo]

I think you get the picture...you can change hops, yeasts, hopping schedules etc..etc...but with all that pilsen malt you can make some nice pseudo lager style beer. Kolsch brewed with the actual kolsch yeast is one of my favorites...very nice.

 

[elaurens]

I think you get the picture...you can change hops, yeasts, hopping schedules etc..etc...but with all that pilsen malt you can make some nice pseudo lager style beer. Kolsch brewed with the actual kolsch yeast is one of my favorites...very nice.

I do get the picture - thanks to everyone for their input. Can't wait to get this going.