Recipe Help

[Jbreedlove]

I’m new to homebrewing and made a beer with ingredients I had left over from my previous brews. Any ideas as to what beer style this fits into?

(4 lbs 12 oz Rahr 6 row),
(2 lbs 13 oz pale malt, marris otter),
(1 lbs Cara-pils/dextrine),
(12.8 oz victory malt),
(10.4 oz Munich malt),
(9.6 oz crystal malt 80L),
(8 oz chocolate malt),
(1.5 oz east kent goldings 60 minutes),
(1 oz ekg 10 minutes),
(34/70 yeast)

OG - 1.057
FG - 1.017

 

[foxy]

I’m new to homebrewing and made a beer with ingredients I had left over from my previous brews. Any ideas as to what beer style this fits into?

(4 lbs 12 oz Rahr 6 row),
(2 lbs 13 oz pale malt, marris otter),
(1 lbs Cara-pils/dextrine),
(12.8 oz victory malt),
(10.4 oz Munich malt),
(9.6 oz crystal malt 80L),
(8 oz chocolate malt),
(1.5 oz east kent goldings 60 minutes),
(1 oz ekg 10 minutes),
(34/70 yeast)

OG - 1.057
FG - 1.017

Leave out the chocolate malt, use about 200 gram of Carapils and call it a bitter.
So much easier if you use metric.

 

[MashBag]

Yeah I struggled. Funny I use meters & feet/inches. But I am all metric weighing. Strange.

 

[Larse]

I’m new to homebrewing and made a beer with ingredients I had left over from my previous brews. Any ideas as to what beer style this fits into?

(4 lbs 12 oz Rahr 6 row),
(2 lbs 13 oz pale malt, marris otter),
(1 lbs Cara-pils/dextrine),
(12.8 oz victory malt),
(10.4 oz Munich malt),Since you'
(9.6 oz crystal malt 80L),
(8 oz chocolate malt),
(1.5 oz east kent goldings 60 minutes),
(1 oz ekg 10 minutes),
(34/70 yeast)

OG - 1.057
FG - 1.017

Since you've used a lager yeast, I'd call it a dark lager. The chocolate malt though...

 

[Agentgonzo]

Either a porter, or more probably a dark lager/dunkel as Larse says

 

[peterpiper]

.... (34/70 yeast)

OG - 1.057
FG - 1.017

I take it you've done the brew, with those ingredients. So aren't looking for recipe suggestions.
If you put everything into Brewfather, https://web.brewfather.app, That'll give figures for colour and bitternes. Knowing these, would make it easier to suggest the style.
But you need to have the brew water chemical balance, to know how it might taste.

The ideal temperature for Saflager W-34/70 yeast is between 53.6°F and 64.4°F (12°C and 18°C). The maximum fermentation temperature for this yeast is 71.6°F (22°C).
Your FG is 1017, while lagers often have low FG, often 1010 or below.
So unless you fermented at top end of yeast temperature range, the ferment is probably clean/neutral.

Gravity change, gives 5.25% ABV. Using https://www.brewersfriend.com/abv-calculator/

Recipe for Fullers London Porter (5.2% ABV Fg 1014), uses a similar spread of malts.