I crushed all my remaining grains into one large container and this is what i have to work with and am trying to come up with a beer style to match.Any suggestions would be appreciate,TIA. ;D
Pale Malt(Bairds) 32.87%
Crystal 60L(Muntons) 25.07%
Chocolate Malt(Thomas Fawcett) 15.60%
Dark Munich Malt(BestMaltz) 8.36%
Flaked Maize(Thomas Fawcett) 7.80%
Rye Malt(Briess) 6.41%
Torrified Wheat(Thomas Fawcett) 2.23%
Crystal 170L(Muntons) 1.67%
Is it all in one container now? If so I'd definitely be topping up the base malt. Way too much chocolate and crystal to stand alone!
If it's all in one at this stage it's down to hops and yeast, try wyeast 3522 Belgian Ardennes, Saaz or hallertaur. That's a crap load lot of crystal and chocolate. Agree with Brewforg there I would up the base malt
Quote from: BrewDorg on November 18, 2016, 09:33:17 PM
Is it all in one container now? If so I'd definitely be topping up the base malt. Way too much chocolate and crystal to stand alone!
That's the plan going to up base malt to about 60% to balance out the rest.It was either dump it all out or try to make something out of it all. ;D
Quote from: darren996 on November 18, 2016, 10:26:58 PM
If it's all in one at this stage it's down to hops and yeast, try wyeast 3522 Belgian Ardennes, Saaz or hallertaur. That's a crap load lot of crystal and chocolate. Agree with Brewforg there I would up the base malt
Great tips ty i am looking into them now. ;D
I recently moved and most everything had to go into storage,when it came to the malts i had lefti had two choices,either dump the lot or bung it all in one container and do a Frankenbrew.
Mash low, ferment on low side
That's a mental amount of dark malts you are go brew treacle
Get the crystal down to 15 percent with added base malt and you will have a really old style porter, try to get itvto a minimum 6 percent abv, finally gravity will be around 1.020 if you mash low~66C. Ive made something similar and it turned out brillant even though the recipe looks like frankensteins monster!
Quote from: tommy on November 19, 2016, 09:20:16 AM
Get the crystal down to 15 percent with added base malt and you will have a really old style porter, try to get itvto a minimum 6 percent abv, finally gravity will be around 1.020 if you mash low~66C. Ive made something similar and it turned out brillant even though the recipe looks like frankensteins monster!
I have been known to lose the plot and Frankenbrew at times. :-[
Quote from: CH on November 19, 2016, 06:39:00 AM
Mash low, ferment on low side
That's a mental amount of dark malts you are go brew treacle
I am going to up the base malts to near 60% first to try to balance it out a bit better,it was this or feed the lot to some chooks. :P
First draft looks like this. ;D
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Crockpot Monster English Barleywine Mk 3.
Brewer: Greg Power.
Asst Brewer:
Style: American Porter
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 31.75 l
Post Boil Volume: 25.00 l
Batch Size (fermenter): 23.00 l
Bottling Volume: 21.00 l
Estimated OG: 1.066 SG
Estimated Color: 91.5 EBC
Estimated IBU: 60.0 IBUs
Brewhouse Efficiency: 78.00 %
Est Mash Efficiency: 81.4 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
3.61 kg Pale Ale Malt (Bairds) (4.9 EBC) Grain 1 56.2 %
1.07 kg Caramel/Crystal Malt - 60L (Muntons) (11 Grain 2 16.6 %
0.67 kg Chocolate Malt (Thomas Fawcett) (1000.8 Grain 3 10.4 %
0.34 kg Munich Dark (BestMälz) (25.0 EBC) Grain 4 5.3 %
0.32 kg Maize, Flaked (Thomas Fawcett) (3.9 EBC) Grain 5 4.9 %
0.26 kg Rye Malt (Briess) (7.3 EBC) Grain 6 4.1 %
0.09 kg Wheat, Torrified (Thomas Fawcett) (3.9 E Grain 7 1.4 %
0.07 kg Caramel/Crystal Malt - 170L (Muntons) (3 Grain 8 1.1 %
60.14 g Challenger [7.50 %] - Boil 90.0 min Hop 9 50.9 IBUs
30.07 g East Kent Goldings (EKG) [5.00 %] - Stee Hop 10 4.8 IBUs
30.07 g Fuggle [4.50 %] - Steep/Whirlpool 20.0 Hop 11 4.3 IBUs
3.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 12 -
11.50 g East Kent Goldings (EKG) [5.00 %] - Dry Hop 13 0.0 IBUs
11.50 g Fuggle [4.50 %] - Dry Hop 3.0 Days Hop 14 0.0 IBUs
Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 6.43 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 17.28 l of water at 77.3 C 66.7 C 60 min
Mash Out Add 9.40 l of water at 96.5 C 75.6 C 10 min
Sparge: Fly sparge with 12.02 l water at 75.6 C
Notes:
------
Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------
You know what guys you're right,i am going to get rid of it,for what i have and the length of time i have had it there is no big loss,i might keep a couple kilos for shitz and giggles but this frankenbrew grist 'aint getting mashed. Thanks for the advice ;D
If you top the pale up to 75%-80% I don't see how it wouldnt work as a barley wine. Could even experiment with making a barleywine from first runnings and a mild from the second, or try out different mashing techniques.