What To Brew From This Grist.

[Greg2013]

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. 


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%

[BrewDorg]

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!

[darren996]

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

[Greg2013]

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.

[Greg2013]

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.


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.

[Leann ull]

Mash low, ferment on low side
That's a mental amount of dark malts you are go brew treacle

[tommy]

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!

[Greg2013]

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.

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.

[Greg2013]

First draft looks like this.



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
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[Greg2013]

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

[cruiscinlan]

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.