I'm relocating to another country in a little over two months and want to use up my remaining brewing ingredients before I head out. I'll have to get base malt and yeast, but I'd like to get a batch or two out of the myriad of malts/hops I have left. Mind you, most of these ingredients are a good 7-8 months old, I don't need to use them all, and these batches don't have to be the greatest beers ever created. It would be nice to do something on the more drinkable side given the season, but I realize that a lot of these grains aren't too conducive to that. Any ideas? Feel free to be creative! Malts (measured in original packaging) Munich 16.7 oz Carapils 4.5 oz Honey Malt 8.15 oz Chocolate Malt 17.05 oz Debittered Black Malt 6.55 oz Roasted Barley 4.5 oz Flaked Oats 8.3 oz Caramel 80L 32.2 oz Caramel 120L 10.25 oz Hops Amarillo 2.9 oz Willamette 5.6 oz
That's what I was thinking: use what makes sense for an IPA/APA, then a stout on the lighter side maybe. And yes, going to Scotland.
I see the makings of a Scottish ale using many of the ingredients, but not in quantity. Honey, munich, carapils (for body, optional), a touch of the roasted or debittered for color (optional), one of the crystals, even the oats. If you look up the Brewing Classic Styles 60 shilling recipe (not the one where he just uses roasted and boils down first runnings), you'll see he uses a variety of specialty malts and not necessarily from Scotland. I have made a nice sessionable ale with this recipe. Willamette for about a 25 IBU bittering addition would be my target on for hops
Imperial Porter in one fell swoop, you'll only have to buy base malt and yeast for it. Bitter with Willamette, use Amarillo and Willamette as mid-to-late hops, use an English Pale Ale malt as base, aim for 1.08-90 OG, and use two packs dry yeast of your choice to keep costs down but insure quick fermentation. Mash low and long to make up for all the cara-malts. Ferment low.
