What Can I Brew With This?

[RichardM]

I'm trying to use up my inventory and brew without buying any more ingredients for awhile. Does anyone have suggestions to use up some of this?

 

[Clarence]

Put the mild ale malt in with the otter and count it as one.
You could make a lovely stout based on 4,5-6 Kg of the otter, depending on how strong you want it, all the other grains apart from the chocolate, of which use up to half of it, and the black malt- use sparingly 100-250g. If you want to use all the otter, make it up to a 30 litre batch. Hop with admiral and / or challenger to 40 ibus and enjoy. Or make a 30 Litre batch and use all the otter.

 

[AJA]

Agree a stout would be the way to go with this.
You are close to a nice C hop IPA, but I think you'll need a bit more crystal or something, or you could mash high to retain body.
You really kept 10g of torrified wheat?

 

[DocAnna]

I'm trying to use up my inventory and brew without buying any more ingredients for awhile. Does anyone have suggestions to use up some of this?
View attachment 81755

A note about your roasted malts, that remain good in storage far longer than the pale malts and you are never going to use all of that black malt in a single brew. The wheat at that small amount can be effectively ignored and just added to slightly boost the body of whatever beer you make.

 

[Sadfield]

What can't you brew with that selection, would be an easier question to answer. The wheat rules out a wheat beer. The other limiting factor is the yeast, but not massively so if you're creative. What do you like?

What's the equivalent to CML Ale yeast? Notty?

 

[RichardM]

A stout was what I had in mind, so it's good to have that endorsed.
The aim isn't to use up all of those ingredients, just not to buy anything else.
I'll be back later with the recipe that I come up with

 

[RichardM]

Agree a stout would be the way to go with this.
You are close to a nice C hop IPA, but I think you'll need a bit more crystal or something, or you could mash high to retain body.
You really kept 10g of torrified wheat?

I wonder if I really get 10g of torrified wheat. I may have just bunged it all in to the last brew that used it and forgot to update the inventory.
I'll check when I am home.

 

[RichardM]

Brew day is Sunday. This is what I have come up with.

Style Foreign Extra Stout

Maris Otter 85%
Carapils 4%
Mild Ale Malt 4%
Chocolate Malt 2.3%
Black Malt 2%
Roasted Barley 1.7%
Crystal Malt 1.5%

Admiral 31 IBUs at start of boil
Challenger 19 IBUs at start of boil

Crossmyloof Ale Yeast

Mash 67c 60 mins
Mash out 75c 10 mins
Sparge 76c
Boil 60 mins

Any suggestions for last minute changes?

 

[RichardM]

This got brewed on Sunday pretty much as planned. It's fermenting nicely now and I started to wonder how long I should condition it for after bottling.
Google found suggestions ranging from, a couple of weeks to carbonate and a couple of weeks to condition, to, three months.

But this stood out!

Generally, stout beer will last for about two to four weeks after it is bottled or canned. Once it is opened, it will last for about a week. If it is stored in a cool, dark place, it can last for up to two months. However, it is important to note that the flavor and taste of stout beer may start to change after it has been stored for a while.

If you want to make your stout beer last longer, there are a few things you can do. One thing you can do is to store it in a fridge. Another thing you can do is to pour it into a glass and drink it quickly. This will help to reduce the amount of contact that the beer has with the air, which will help to keep it from spoiling.

That is from How Long Does Stout Beer Last - Bla Bla Beer

I particularly liked the suggestion that you can make your stout last longer by drinking it quickly!