I picked up a mix of grains from Gadders who gave up brewing to do a PhD and have the following grains which are a bit out of my comfort zone:
Cara amber 750g
Carahell 540g
Biscuit 250g
Aromatic 240g
Special B 200g
Carabelge 360g
Carafa Special 1 450g
I have used a Carafa Special 2 in a Black IPA so I am fairly happy with using the Carafa Special 1.
Does anyone have any suggestions for ways to use up the above? - Should I be looking to brew something Belgian in order to use a combination of these grains?
As ever any advice would be greatly appreciated.
Jim
How do I use these ingredients...?
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lancsSteve
Re: How do I use these ingredients...?
These are basically a range of crystal malts so think of them as crystal shades and you may come back into your comfort zone?!
See http://www.weyermann.de/eng/produkte.as ... &sprache=2 for the info on each malt.
Cara amber 750g = fantastic medium amber crystal, nice red hue
Carahell 540g = light crystal sweetness and body no real flavour or colour
Biscuit 250g = adds biscuity flavour, a little like a restrained Amber http://themaltmiller.co.uk/index.php?_a ... t&catId=24
Aromatic 240g = lovely adds a lot of aroma, distinctive in belgian Pale Ales http://themaltmiller.co.uk/index.php?_a ... t&catId=24
Special B 200g = VERY dark crystal malt, great in porters or Belgian Dubbels
Carabelge 360g = caramelly http://www.weyermann.de/eng/produkte.as ... &sprache=2
Carafa Special 1 450g = equivalent to pale chocolate but de-husked and de-bittered. Works well in cold overnight extract in the fridge to get all the dark colour and smooth flavour without bitterness for making cascadian dark ales, or to reduce burnt flavours and harsh notes in porters and stouts.
They are all ideal for Belgian beers but not restricted to that. However Belgian beers are a great and huge range to brew (and don't feel restricted by the BJCP categories).
(Giving up brewing to do PhD - rubbish! I'm doing a PhD AND working AND had a baby AND still brewing SO trying to focus thesis on brewing!)
See http://www.weyermann.de/eng/produkte.as ... &sprache=2 for the info on each malt.
Cara amber 750g = fantastic medium amber crystal, nice red hue
Carahell 540g = light crystal sweetness and body no real flavour or colour
Biscuit 250g = adds biscuity flavour, a little like a restrained Amber http://themaltmiller.co.uk/index.php?_a ... t&catId=24
Aromatic 240g = lovely adds a lot of aroma, distinctive in belgian Pale Ales http://themaltmiller.co.uk/index.php?_a ... t&catId=24
Special B 200g = VERY dark crystal malt, great in porters or Belgian Dubbels
Carabelge 360g = caramelly http://www.weyermann.de/eng/produkte.as ... &sprache=2
Carafa Special 1 450g = equivalent to pale chocolate but de-husked and de-bittered. Works well in cold overnight extract in the fridge to get all the dark colour and smooth flavour without bitterness for making cascadian dark ales, or to reduce burnt flavours and harsh notes in porters and stouts.
They are all ideal for Belgian beers but not restricted to that. However Belgian beers are a great and huge range to brew (and don't feel restricted by the BJCP categories).
(Giving up brewing to do PhD - rubbish! I'm doing a PhD AND working AND had a baby AND still brewing SO trying to focus thesis on brewing!)
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jimp2003
Re: How do I use these ingredients...?
Great! Thanks for that Steve. I think I was feeling a bit intimidated by the fancy names 
but thinking of these as similar to crystal is a good tip.
I have got a taste for Belgian beers so might see what I can come up with to use some of these and the rest I will substitute into my other planned brews. The Belgian might have to wait until after xmas as I already have a full brewing schedule up to the end of the year.
Sounds like you are pretty busy at the moment! I think Gadders also had the problem of no space for brewing when he moved to his new digs. Its a shame because I bought some beer bottles off him and 20 or so came with beer in them (Belgian Pale and Dubbel) and they are crackers.
Cheers
Jim
but thinking of these as similar to crystal is a good tip. I have got a taste for Belgian beers so might see what I can come up with to use some of these and the rest I will substitute into my other planned brews. The Belgian might have to wait until after xmas as I already have a full brewing schedule up to the end of the year.
Sounds like you are pretty busy at the moment! I think Gadders also had the problem of no space for brewing when he moved to his new digs. Its a shame because I bought some beer bottles off him and 20 or so came with beer in them (Belgian Pale and Dubbel) and they are crackers.
Cheers
Jim