So I've got some left overs from the last time I brewed and I'd like to utilize them the best way possible. Here's what I have sitting around: .5 lbs Briess Caramel Malt .75 lbs Muntons Roasted Black Barley .25 lbs Muntons Black Malt I'm not sure off the top of my head exactly what type of caramel malt I've got, I'll post it when I figure it out. I'd like to try and utilize these the best way possible. I don't mind going out to get other stuff of course, but I'd like to make the most of what i've got. Thanks!
Could go with a stout or a black ipa with those. Lower or eliminate the roasted barley and you can put them towards a porter.
I'd throw in a .5 lb pale chocolate malt and enough base to get something OG 1.055-1.065 for a simple stout. I made a recipe similar to this fermented with east coast yeast on some french oak cubes and I really like the result. I used northern brewer and cascade hops for low 40s ibus, but if i did it again I would probably go willamette or fuggle for mid 30s. It is pretty full-boddied because of a combiniation of using extract and the yest stalling at 1.019 (68% attenuation), but I like the touch of extra sweetness. Maybe consider a low attenuating yeast to compliment the roast...
