Help using up leftover grains and hops

[stigman]

I seem to have acquired loads of leftovers from my past brews and have no idea how to put them together, I don't want to throw them out, I just know I want to brew a big beer, I've got plenty of beer conditioning so not in a rush. a big hoppy dipa or imperial stout would be nice. Here's a list of what I've got, any ideas would be greatfuly received.
1.6kg marris otter
700g Munich malt
500g clear crystal rocks
300g pale wheat malt
200g Cara Munich 3
150g Cara Munich 1
250g special B
500g crystal?
500g chocolate malt
500g black malt
170g roast barley
170g carafa 3

55g Halertau mittelfrau 2.9%
80g tettnang 2.3%
60g magnum 9.8%
50g EKG 5.0%
100g ahtanum 4.9%
100g Amarillo 10.5
100g cascade 4.7%
100g Columbus 15.3

 

[IainM]

Hows about this:
23L batch with all the Maris Otter, Munich, pale wheat and special B, plus another 5kg Maris Otter and 500g dextrose. Should get you to about 8.5%.

Your cascade and magnum %AA look a little low, but thats ok.
Use all the Magnum and 10g columbus at 60 mins
then 20g of cascade at 30 mins, 20g at 10 mins and 10g at 5 mins, to get you a BU:GU of about 1.0
then 30g each of Amarillo and Ahtanum at flameout, and 70g each dry hop.

Neutral yeast: US-05 / Wyeast American Ale (I or II) / Nottingham

That should knock your socks off! I'm salivating just thinking about it.

 

[DoctorMick]

Hows about this:
23L batch with all the Maris Otter, Munich, pale wheat and special B, plus another 5kg Maris Otter and 500g dextrose. Should get you to about 8.5%.

Your cascade and magnum %AA look a little low, but thats ok.
Use all the Magnum and 10g columbus at 60 mins
then 20g of cascade at 30 mins, 20g at 10 mins and 10g at 5 mins, to get you a BU:GU of about 1.0
then 30g each of Amarillo and Ahtanum at flameout, and 70g each dry hop.

Neutral yeast: US-05 / Wyeast American Ale (I or II) / Nottingham

That should knock your socks off! I'm salivating just thinking about it.

That sounds really good although I'd keep the Special B out of the mix personally, not sure what it'd add to a DIPA? I'd use the crystal in there as well, maybe at the expense of the Munich or Wheat but I'm not a massive fan of either of those.

I'd also change the cascade to 15 and 5 min additions of 25g each and whack the other 50g in with the dry hop, I think beers that strong benefit from extra bitterness so I'd aim for an OG:FG of about 1.2, using more Columbus at 60 to hit it (maybe even not using the Magnum and just using Columbus for bittering, assuming 100g would be more than enough to hit a high enough IBU).

For the yeast, make sure you use the one with the highest attenuation so you don't get left with loads of residual sweetness, mash pretty low too.

It's all very personal tho and with those ingredients you'll be able to come up with something pretty special.

 

[IainM]

I'm thinking about something big and American at the moment too. I've got 7kg MO, 1kg Munich and some torrified wheat. Hop-wise I have 100g each of Ahtanum, Zeus, Simcoe, Chinook, Centennial and Citra, as well as 40g each of Falconers Flight, Cascade and Amarillo. Thinking of making 25L with generic hoppiness (Zeus and Chinook for bittering with FF and Cascade as late additions), then splitting into five 5L batches: herbal/dank (Zeus and a bit of Simcoe), evergreen/pine (Simecoe and Chinook), and three citrus with a little bit of Centennial and a) Ahtanum, b) Amarillo and c) Citra.

 

[stigman]

Thanks for your ideas chaps, how's this look? Not sure on yeast yet and if I've done ibu ratio right it's 1.27

 

[IainM]

Thanks for your ideas chaps, how's this look? Not sure on yeast yet and if I've done ibu ratio right it's 1.27

Yup, that looks very nice indeed!

 

[DoctorMick]

FG looks a touch on the high side to me, an American DIPA should finish dry rather than sweet. You could either decrease the mash temp (not sure what you're planning on mashing at?), reduce the base malt and add a bit more sugar, find a yeast with higher attenuation or just ignore this entirely as it'll still turn out great. :thumb:

 

[stigman]

FG looks a touch on the high side to me, an American DIPA should finish dry rather than sweet. You could either decrease the mash temp (not sure what you're planning on mashing at?), reduce the base malt and add a bit more sugar, find a yeast with higher attenuation or just ignore this entirely as it'll still turn out great. :thumb:

I thought it looked to sweet, I'm only using wort for Android while at work, if I drop the mash temp or change the yeast it doesn't alter the FG. I'll load up Brewers friend tonight and bung it in there see what it says, I will be totally different ibu wise as well BF gives ibu's for flame out additions WORT doesn't.

 

[stigman]

Here we go I've been busy so too a while to run through Brewers friend. But as I thought numbers come out different from the wort app. I picked up the maris from LHBS. Along with some torified wheat, but they didn't have wlp0001 do that's on order from malt Miller soon as it's here it's going straight on my newly built stir plate, thanks to the instructional from strange Steve.