I have 2.5# Maris otter 1# Vienna 3.75# 2 row 1# dark munich A bunch of centennial and citra (maybe 7oz each) Ounce of magnum Thinking of what I can brew using these hops alone and most of the grain. I know I'll need a bit more grain too of course. Looking to do a 10g batch. Thinking IPA or pale ale. Even citra amber sou is fun.
Just leave the dark munich out. Buy 5 more lb of MO & 10 more lb of 2row. 13.75 lb 2 Row 7.5 lb MO 1 lb Vienna Magnum in boil for desired bitterness Centenniel & Citra late additions and dry hop Can be west coast or NEIPA depending on what yeast you pickup & water profile. BOOM! IPA
+1 to hoptualBrew suggestion. I'd definatly save an oz minimum of both hops for dry hopping. Should be a nice brew. Nottingham or 05 would be good yeast choices. Have fun
All the malts will give me a sessionable pale ale in the low to mid 1040s. It's really not a bad place to be, gravity-wise, IMO. Sure, you can go out and buy more grain, and that will open you up to other options, like using fewer base malt varieties, but where's the fun in that? Unlike @hoptualBrew I have no concerns about the dark munich. And like he said, some magnum for bittering and centennial and citra late and dry. For the sessionable ale I have in mind, I wouldn't want to use all the hops. I'd probably go with half oz mag in the boil, half each of citra and centennial in the whirlpool, and then a combo of them in the dry hop, say 1.5 oz each just because it brings their total usage to a round 2 oz each.
Well, then you are going to need to make another trip to get more malt anyhow, so you are not really constrained by those ingredients on hand. The solution to your problem becomes a matter of personal preference. What do you like to drink?
I like almost anything. I just want to get rid of the grain I have and only use the hops I have. I'll buy more malts for sure. Even a juicy tropical ipa with a little malt flavor, almost a double, would be nice
