Got some free grain

[annasdadhockey]

A new local brewer in NE PA milled up too much grain for a batch he was making. So, he gave my homebrew club the extra. Here's the details...

18# M.O. Pale Ale(2-3L?)
17# Crystal II 65L
33# Caramel Vienna (19-21L)
15# Dark Munich (28-33L)

83# total free grain!!!

Obviously, more base malt would be needed. Can anyone come up with a recipe we could use. We should use it soon, as it is already milled.
One more thing..., It's all mixed together:eek:

[BrewDog]

If you add 330 lbs of Maris Otter (ie, 6 x 55lbs), you can divide the batch between 33 guys and make 33 5 gallon batches of American Amber Ale, each starting with roughly 12.5 lbs of malt, which should put you in the 1.060-ish area depending on your efficiency. (This is the same as every guy adding 10 lbs of Maris Otter himself for every 5 gallon batch).

The 1.5 lbs of crystal is a little on the high side, but you aren't going to be able to dilute it much more than that.

330
348 10.54545455 M.O. Pale Ale(2-3L?)
17 0.515151515 Crystal II 65L
33 1 Caramel Vienna (19-21L)
15 0.454545455 Dark Munich (28-33L)
413 9.604651163

12.51515152

I'd hop it to around 28 IBUs with your choice of C-hops and/or English Hops, and ferment it with 1056.


This can be easily done by mixing up the grain well, and dividing it into equal 2.5 lb portions and then the guys that get them just need to add 10 lbs of base malt themselves.

You need to bring this up to the clubs in your area to distribute this around, but it can be done.

HTH-

[Mikegobrew]

If you add 330 lbs of Maris Otter...
HTH-

I'm sorry, but that just makes me :D

[BrewDog]

:D -- Yeah, I laughed when I typed it too.

[MichaelM]

I would say split it between 10 people for 8.3 pounds each... each person add 2-3 pounds of base malt for a 5 gallon batch and see what it turns into LOL or add another 10 pounds of base for a 10 gallon batch....

Hell it will be beer and prolly pretty good either way :)


or say add a pound of base and a pound of melanoidin malt some magnum and hallertauer hops do a decoction or two and I bet it would make a pretty decent Dunkle if you can lager....


Myself I would do the same hops and add 2 pounds of MO base do atleast a mash out decoction ferment it down with notty and see what ya got :).....

Damn mail me 8.3 pounds LOL that sounds pretty good actually :)

[markaberrant]

I'd actually say you need another 417 lbs of base malt. That would give you a blend of 10% crystal and 3% aromatic. Have fun splitting up 500lbs of this!

[annasdadhockey]

Have fun splitting up 500lbs of this!

I'm sure I will:D
Thanks for your input guys...I'll pass it on to the club.

[Beer Martin]

You could always just add really dark grains and make a porter or a stout.

Hell, just get a bunch of smoked malt and make a smoked beer.

You wouldn't have to add too much additional grain to what you have for one of those options.
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[HogieWan]

Munich can be used as a base grain, but that's a lot of vienna. I'd be real tempted to make a LOT of very strong barleywine with that grain alone, only adding different amounts of hops for the numberous batches

[markaberrant]

yeah, but it is caravienna, and dark munich (~30L), neither of which is considered a base grain.

[HogieWan]

I didn't say I'd do it - I'd just be tempted

[annasdadhockey]

I ended up getting 6lb 12oz of the mixture. That breaks down to:

1lb 7.4 oz M.O.
1lb 6.1oz Crystal II
2lb 10.9oz Caramel Vienna
1lb 3.5oz Dark Munich.

Also, one of our Homebrew club members won some grain in a drawing, which he graciously distributed among the club members. So, in addition to the above, I also have on hand, in individual jars:

1lb 3oz Black Patent
1lb 3.6oz Extra Special 130L
1lb 2.2oz Caramel 120L
1lb 4.5oz Caramel 80L
1lb 3.4oz Caramel 40L
1lb 5.3oz Caramel 10L

Plus, I have 35 lbs of 2-row Pale malt left from a sack I bought. I'm looking to do something out of the ordinary(ales preferably). Any thoughts?

[msk]

My first thought was just an Altbier, with Hallertau hop and German alt ale yeast. You might add 6-10 pound 2 row base malt [plus or minus some roasted barley].

I also thought of a rauchbier as suggested by Martin

[BrewDog]

I'd divide that in 3rds or quarters and then build it up from there. There's way too much crystal/caramel for a single 5 gallon batch (IMHO).

[beerking]

Some suggestions:
1. Use the MO as base malt. That is what it is. It is basically (pun intended) Pale Malt that is slightly darker, and therefore a little toastier in flavor than regular Pale Malt.
2. That is a LOT of black patent. I would go with 1-8 oz per batch of that, depending on what you are making. If you are looking to add a little color to a beer, grind an ounce or two fine and stir it into the mash at mashout, leaving it there during sparge. Little to no flavor, but plenty of color.
3. The rest of those malts are variations of crystal/caramel malt, and you have enough of each to do a full edition of any one to a single batch of beer. Might be fun to do several batches with 1-1.5# of a single crystal type malt in each batch.
4. There are several styles that call for more than one of these crystals. Old Ale, some Belgians (dark strong, Bel. Pale...). Pick a couple of those to use up some of your crystal, and do option 3 with the rest. (The 120L goes REAL well in a Bitter.)
5. You probably need more base malt to support all that crystal (again, we are talking SEVERAL batches here).

[HogieWan]

king - the list on top is already mixed together

[beerking]

In that case, I have to agree w/B'dog, split it into 2 or 3 equal portions, and go from there.
Realize the MO is a base malt, and add your pale to make up the rest of the base.
I don't have my books here at work, but that mixture does look like possibly a Belgian Dark Strong, and Old Ale, or perhaps a Wee Heavy (with additions). That's off the top of my head.

[annasdadhockey]

Let me know what you guys think of this.

20 lb Pale malt(2 row)

1lb 7.4 oz M.O. \
1lb 6.1oz Crystal II \ These were already mixed together(See original post)
2lb 10.9oz Caramel Vienna /
1lb 3.5oz Dark Munich. /

1.5 oz Warrior(AA 15.8%) @60
1 oz Simcoe(AA 11.9%) @15
1 oz Cascade(AA 7.3%) @0

Mash high(maybe 158*) for an hour. Try for some maltiness to balance the hops.
OG=1.065
IBU=55.9

[markaberrant]

I wouldn't mash it that high, it's not that hoppy, and you've got lots of crystal in there. 154F tops, personally I'd got with 150-152F.

[annasdadhockey]

Thanks Mark, that's what I'll do then...about 152*

[annasdadhockey]

Brewed it up on Aug. 1, O.G. was 1.073, happily bubbling away(Mashed @ 154*)

[BrewDog]

Let us know how it finishes up!

[annasdadhockey]

Pretty much stopped @ 1.024. Does that seem right? There were a good bit of unfermentables and I did mash a little higher(154F). Hydro sample tasted good.

[markaberrant]

That's not the greatest attenuation, but you mashed high, and have 15% crystal malt in there. If it tastes good, you're fine.

[BrewDog]

Which yeast did you use? It seems a bit high to me, though 67% attenuation is in line with many British yeasts.
Still, I'd consider dosing it with some 1056 or WLP001 to try to dry it out a little more. 1.024 is still syrupy, IMO.

[annasdadhockey]

Which yeast did you use? It seems a bit high to me, though 67% attenuation is in line with many British yeasts.
Still, I'd consider dosing it with some 1056 or WLP001 to try to dry it out a little more. 1.024 is still syrupy, IMO.

I used US-05. I've had it in swamp coolers(2 carboys) @ about 68F for 11 days now. I think I might take them out of the swamp coolers this weekend and let them sit for a few days @ basement temp of about 75F, see if any more fermentation occurs, then cold crash.

[annasdadhockey]

Turned out to be more in line with an Old ale than an amber ale. I enjoyed it very much. Didn't turn out syrupy at all, even @ 1.024.

[hereticzero]

Vacuum pack it and freeze it and get it out when you need it. I'm not sure how long you can keep it in the freezer but I've had good luck with frozen grain.