[brutusbird]

i have a collection of left over hops from previous brews. .25 ounce of perel hops, 1 once of chinook, 1 once cascade and 1 ounce kent goldings. I am fairly new to brewing and it will be my first time just making it up as I go. Any recommended extracts and grains I should use?

[pete b]

It seems to me you could make a nice pale ale. Use the goldings and perle (I assume perel is a typo) to bitter and cascade and chinook as late additions. If I were you I think I would find a simple american pale ale recipe and use an online recipe calculater to determine hop schedule. Although perle and ekg are both most commonly used as late additions in other styles if you use them for the early boil bittering hops the cascade and chinook will, I believe, dominate the flavor and aroma. You may need to use some of the chinook earlier in the boil to get a target ibu.

[ynotbrusum]

Pete's suggestion is solid, but you could try to make two small batches with the hops - one with the American and one with the European.  It sounds like you are going to use extract with grains, so you should be able to make it work.  Try a Cali Common with the American hops?  Usually made with Northern Brewer hops, but readily subbed with the Cascade and Chinook.  Here is one recipe from BYO (extract with grains - For your use, I would use a half ounce of the Chinook for the 60 minute and 15 minute addition and the Cascade at 1 minute):

Uncommon Common
(5 gallons/19 L, extract with grains)
OG = 1.054 (13.3 °P)
FG = 1.016 (4.1 °P)
IBU = 41  SRM = 11  ABV = 5%

Ingredients
5.5 lb. (2.5 kg) light liquid malt extract
1 lb. (440 g) Munich liquid malt extract
14.1 oz. (400 g) Great Western crystal malt 40 °L (or similar)
7 oz. (200 g) Briess Victory malt 28 °L (or similar)
1.75 oz. (50 g) Crisp pale chocolate malt 200 °L (or similar)
5 AAU Northern Brewer hops (0.77 oz./22 g of 6.5% alpha acids) (60 min.)
8 AAU Northern Brewer hops (1.23 oz./35 g of 6.5% alpha acids) (15 min.)
8 AAU Northern Brewer hops (1.23 oz./35 g of 6.5% alpha acids) (1 min.)
White Labs WLP810 (San Francisco Lager) or Wyeast 2112 (California Lager) yeast

[beerphilmcd]

If the 1/4 oz has been opened, as in leftover from an opened larger pack, I’d not use it. Hops tend to pickup some unwanted character when exposed to oxygen over time.  As for the recipe I’d do:

6# Pilsen or pale dme
.5 lb victory malt
.5 lb crystal 20-40 (substitute Munich malt if you desire)
1 oz perle @60 mins
1 oz chinook @10 mins (along with whirlfloc or Irish moss & yeast nutrient)
1 oz cascade @2 mins
1-1.5 packs Nottingham or US-05 dry yeast


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