Author Topic: The Kitchen Sink  (Read 2376 times)

Offline jdim88

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The Kitchen Sink
« on: June 02, 2012, 02:46:35 PM »
I have a bunch of leftover ingredients from past brews and I want to use them up. I'm not sure what the best thing to do is, so I need help making a recipe. Here's what I'm working with:

Grains/extract:
- 3 lbs american two-row
- 1.5 lbs rye malt
- .5 lb carared
- .75 lbs dehusked carafa lll
- 6 lbs amber malt extract

Hops:
- 2 oz Palisade 8.5%AA
- 1 oz Summit 18.5%AA
- 32 grams Liberty 4%AA
- 10 grams Saaz 3.2%AA

Yeast:
- Wyeast 2124 Bohemian Lager
- WYeast 1056 American Ale

My first thought was to toss it all together and knock the carafa lll down to .25lb and I would have a Dark Rye India Pale Lager. I'm not sure if that would be a good drink, but I just don't want the ingredients to sit around any longer than they have been. I could buy something at my LHBS, so the recipe isn't limited to just the list.

Offline erockrph

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Re: The Kitchen Sink
« Reply #1 on: June 02, 2012, 05:26:39 PM »
I say go for it. Split the batch in half and make an American Black Ale using the 1056 and dry-hop with the Summit. For the lager half, dry hop with the Liberty and Saaz.
Eric B.

Finally got around to starting a homebrewing blog: The Hop Whisperer

Offline EHall

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Re: The Kitchen Sink
« Reply #2 on: June 02, 2012, 06:45:10 PM »
I'd agree with your idea, the Dark Rye India Pale but I would use 1056 instead.

So what do you taste with summit? I get the onion/garlic/brothy flavor...
Phoenix, AZ

Offline erockrph

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Re: The Kitchen Sink
« Reply #3 on: June 02, 2012, 08:24:19 PM »
I'd agree with your idea, the Dark Rye India Pale but I would use 1056 instead.

So what do you taste with summit? I get the onion/garlic/brothy flavor...

To me, Summit is like an amped-up Columbus with a brighter citrus note (like tangerines).
Eric B.

Finally got around to starting a homebrewing blog: The Hop Whisperer

Offline jdim88

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Re: The Kitchen Sink
« Reply #4 on: June 02, 2012, 08:37:44 PM »
I like the idea of splitting the batch and using both yeasts. Do you think it would be a bad idea to use all .75 lbs of the dehusked carafa lll? I've never used that much in a 5 gal. batch, I don't want roast/chocolate flavors to overpower everything. Right now this is what I'm thinking for the hop schedule:

.5 oz Summit FWH
.5 oz Summit 60
2 oz Palisade 15
1 oz Liberty 0
10 grams Saaz and 4 grams Liberty dry hop in the lager

Offline snowtiger87

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Re: The Kitchen Sink
« Reply #5 on: June 03, 2012, 02:32:14 AM »
I would use a "cold-steeping" method for the carafa. Let it soak overnight in cold water, strain, then boil the liquid for 15 minutes of so while you are brewing. The resulting liquor can be added anytime to achieve the color/taste you want. You can even can it and store refridgerated for several months.
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Offline jdim88

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Re: The Kitchen Sink
« Reply #6 on: June 03, 2012, 08:23:17 AM »
What would the advantage be in doing a cold steep? I thought since it is dehusked that most of the bitterness is no longer there and it shouldn't be a risk in soaking in hot water. Can the same flavor be achieved in a cold steep?

Offline EHall

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Re: The Kitchen Sink
« Reply #7 on: June 03, 2012, 01:59:28 PM »
with cold steeping you'll get none to very little roasted character but get all the color. I think .75# of carafa would be way to much if you're going down the black IPA route.
Phoenix, AZ

Offline snowtiger87

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Re: The Kitchen Sink
« Reply #8 on: June 04, 2012, 11:38:27 AM »
The cold steep will give a much mellower roasted / burnt / coffee flavor.
Brewing since 1989 - BJCP National Rank
Member of KROC and Foam on the Range

Fermenting: Imperial IPA, Belgian Blonde
Conditioning: Dortmunder Export, English Barleywine
On tap: CAP, Steam Beer, ESB, Honey Doppel Mai-Bock
Newly Bottled:Belgian Tripel, Belgian Easter Ale, Summer Saison