Left over’s recipe?

[DC]

Hi all, I am coming to the end of my 1st 25kg bag of Golden Promise malt which I bought a few months back from a local brewery. I also have various hops left over from previous brews and was wondering what type of beer I could brew using part or all of these left overs? Without having to order/buy additional malt.

Malt

4.7kg Golden Promise Malt

Hops

45g East Kent Goldings
27g Challenger
93g Styrian Goldings
93g Hallertau Hersbrucker

Cheers DC

[Skittlebrau]

Bitter with the Challenger and use the rest late?

[seymour]

4.7kg isn't bad. Brewing a 5 Imperial gallon/22.7L batch, I assume?

[far9410]

cant go wrong chuck em all in!!

[seymour]

Here goes, you're gonna have some fun with this. You want some crystal malt but you don't want to pay for it. Take 500 grams (a little more than a pound) of your base malt, soak it in a bowl with some water, spread it out on a cookie sheet, then bake it in a medium-hot oven until it looks golden, maybe some browner edges, when it smells nice and biscuity. Don't stress out about it, that's as scientific as it gets. While that cools to the touch, and since you're pacing around the kitchen anyway, swipe another 500 g/1 lb of molasses or dark brown cane sugar from your cabinet, and while you're in there, swipe 125 g/4.4 oz quick oats. You're about to brew a killer true-to-style English Special Bitter: nice copper color with creamy, long-lasting off-white foam and loads of lace, bready, fruity, caramelly, delicious. Then post one to your favorite American...me (just kidding.)

GOLDEN PROMISE ESB
All-grain recipe
5 Imperial gallons = 6 US gallons = 22.7 liters

79% = 4.2 kg = 9.26 lb, Golden Promise malt
9.4% = 500 g = 1.1 lb, Homebaked crystal malt (ideally 50-60°L)
9.4% = 500 g = 1.1 lb, Molasses or Dark Brown Cane Sugar (in boil)
2.3% = 125 g = 4.4 oz, Oats (Quick, flaked, rolled, Scotch, etc)

Bittering hops: 93 g/3.28 oz, Styrian Goldings, 60 minutes remaining
Aroma hops: 45 g/1.59 oz, East Kent Goldings, at flameout, then cover and steep for 60 minutes before chilling.
Keep those Challenger and Hallertauer aside for a different batch.

Add a pinch of calcium carbonate (chalk) to mash.
Mash @ 66°C until converted, sparge and add molasses or brown sugar to boil kettle.
90 minute boil, start hops at 60 minutes remaining. Pinch of gypsum to make the hops pop and Irish moss for clarity near end of boil.
Ferment using your favourite English ale yeast.
When fermentation is complete, prime keg/bottles with ½ cup brown sugar boiled in a little water to sanitize. Store 1 week at fermentation temperature, then 3 weeks at 10-16°C if possible.

Estimated stats based on 80% mash efficiency and 75% yeast attenuation:
OG: 1.060
FG: 1.015
ABV: 5.8%
IBU: 50
Color: 10°SRM/20°EBC

[seymour]

cant go wrong chuck em all in!!

Yeah, you can

[liquidman]

When you make your own crystal malt, do you brew with it immeidiatly or leave it for a few weeks (I remember reading something about tannins and having to give it a few weeks)

Have no crystal at the mo so keen to try!

A

[seymour]

Use it right away to retain the freshly baked aromas. I got the idea from brewpubs which use the restaurant ovens to caramelize some malt at the last minute to enhance their brown ales. I don't know where this recommendation to wait came from, but you're the second person who asked me that.

[DC]

Hi Seymour, Thanks for the left overs recipe Ive decided to go with your recipe for the leftovers I have and I will indeed try baking the malt in the oven to see what the results are like Ive read about that beofre but just never got around to it/just bought malt online. Its time I started to experiment a bit and see what I can come up with Once I have brewed your recipe I will of course report back with a Brewday to let you know how it went

Cheers DC

[seymour]

...Ive decided to go with your recipe for the leftovers I have and I will indeed try baking the malt in the oven to see what the results are like...Once I have brewed your recipe I will of course report back with a Brewday to let you know how it went...

Cheers, happy brewing!

[liquidman]

I think the idea of leaving it to mature comes from Randy Mosher's radical brewing

But I may be wrong

A