A kitchen sink beer

[hopshead]

I usually buy only the ingredients I need for my next batch. However, the last couple of months or so I have experimented with small batches and I have many left over hops and stuff. I want to make a "everything but the kitchen sink beer" with what I have left. What kind of grain bill do you all think I should use and what amounts and quantities of the following should I use:

0.5 oz Styrian Goldings 4% alpha
2/3 oz German Tett 4.7% alpha
1/3 oz Cascade 5.8% alpha
1.5 oz Centennial 9.5% alpha
.85 oz Czech Saaz 3.3% alpha
Bitter Orange peel 1 oz
Corriander seed 1 oz.

[BC]

Make a pale ale. Ditch the orange peel and coriander. 10 # of pale extract. 1# of crystal 60 to steep .
0.5 oz Styrian Goldings 4% alpha 10 min
2/3 oz German Tett 4.7% alpha 10 min
1/3 oz Cascade 5.8% alpha dry hop
1.5 oz Centennial 9.5% alpha 60 min
.85 oz Czech Saaz 3.3% alpha dry hop or flame out.

[hopshead]

I am an all grain brewer. Is that 10# of pale extract dme or liquid? I will convert to amount of grain as necessary.

[BC]

Yep 10# of extract. Probably around 14 -16 #s of 2 row pale. Just depends on how strong you want it.

[BDawg]

Here's what I would do with those hops to make an American Pale Ale:

7 lbs Pale 2 row (Maris Otter)
2 lbs Dark Munich
1 lb Victory or Biscuit
3/4 lb Crystal 60L

0.5 oz Styrian Goldings 4% alpha 60 min
2/3 oz German Tett 4.7% alpha 60 min
.85 oz Czech Saaz 3.3% alpha 60 min
1/3 oz Cascade 5.8% alpha 60

.5 oz Centennial 9.5% alpha 15 min
.5oz Centennial 9.5% alpha 10 min
.5 oz Centennial 9.5% alpha 2 min

Dry hop with another oz of Cascade or Centennial in the secondary
1 tsp Irish Moss 15 min
WLP002 English Ale yeast (I LOVE this yeast for a pale ale)


My 2c.

[hopshead]

BDawg >> what OG are you shootin' for in that recipe, or at least what is your planned mash efficiency? Thanks.

[BDawg]

I just ran the above recipe through promash, and at 75% mash efficiency, I get a 1.056 OG. (I normally get 78% in my system).

I underestimated the bitterness above. As stated in the earlier post, it comes out to about 55 IBUs. That's about perfect for an IPA, but too bitter for an APA.

I reworked the hops schedule like this to hit about 40 IBUs and maintain more citrusy American hop flavor and aroma in the late additions while keeping the noble hops early for mild bittering.

(I have paid-for Promash on my other computer. This one has freebie Promash so I can't copy/paste the recipe results. I'm not buying it twice)

SRM 12.2
IBUs 39.8
Estimated OG: 1.056
Brewhouse efficiency: 75%
Hop Calcs: Rager

7 lbs Pale 2 row (Maris Otter)
2 lbs Dark Munich
1 lb Victory malt
3/4 lb Crystal 60L

2/3 oz German Tett 4.7% alpha 60 min
.85 oz Czech Saaz 3.3% alpha 60 min
0.5 oz Styrian Goldings 4% alpha 30 min
1/3 oz Cascade 5.8% alpha 15
.5oz Centennial 9.5% alpha 10 min
.5 oz Centennial 9.5% alpha 2 min
.5 oz Centennial 9.5% dry hop in secondary

WLP002