stocking up the pantry

[gurtpint]

Right then, I'd like to get my next grain, hops and yeast order worked out. No proper hb shops in this area, so I have to rely on mailorder for what I need and I'd like to get just about everything at one go to save some postage costs (tight *******, they scream!). I do have:

- heaps of pale ale malt
- a kilo or two each of crystal 100, munchener and wheat malts
- 1 packet of S-04 yeast
- 100g each of EKG and Fuggle (and some leftover from previous efforts) and 200g of Challenger

On my list to do:

- brown ale (Newcastle galore)
- dry stout and oatmeal
- pale ales and bitter, brit style all around

Any recommendations for speciality malts and other hops that might me wise to get? Safale Irish yeast for stouts? Would Nottingham be a good yeast for the brown ale or would the pricier liquid yeasts be worth considering? Would getting some acid malt be good for the dry stout? Cheers!

 

[Aleman]

Dry stout 70% Pale, 20% Flaked Barley 10% roast Barley . . . No need for acid malt keep it for Pilsners.

Brown Ale - You need some Brown Malt (Up to 30% of the grist but watch out its not that fermentable)

 

[gurtpint]

Thanks Aleman. I'll leave out the acid malt then, since I have no means to control either the fermentation or lagering temps of a pils. How many degrees/kg/liter does brown malt give as regards to extraction? I was also considering about getting chocolate malt for taste and body. Is there any guideline as to how much to use for brown/pale ales without it getting too dominant?