What to brew to make the most of these hops:

[Hairybiker]

Ok after the "give away" by simply hops & a few swaps I have a surplus of these hops:
Admiral 16.1% AA
Warrier 15.2% AA
Nugget 12.9% AA
Tettnang 4.1% AA
Strisselspalt 2.4% AA

I have MO malt, black, chocolate, flaked barley, amber, caramalt.

So what you would recommend to brew with these ingredients?
(If I need extra malt then OK I am going to the HB shop on Monday.)

Something along the lines of an APA? Or something different??

I am open to suggestions from the panel.

[ArmChair]

Off the top of my head I would go something like this:

90% Marris
5% Amber
5% Caramalt

12g Warrior FWT
12g Warrior 10min
23g Nugget 10min
24g Warrior Flameout
36g Nuggest Flameout

60min mash
60min boil

Notts or us05

[seymour]

two words for you: India Porter

[Hairybiker]

two words for you: India Porter

Recipe?

[seymour]

two words for you: India Porter

Recipe?

Sure, here's a few:

1. Ron published one on his own blog: http://barclayperkins.blogspot.com/2012 ... rkins.html

2. And he gave me another one to publish here: viewtopic.php?f=5&t=56792&hilit=+ron+throws+us+a+gem

3. I made a weird Oatmeal Molasses India Porter: viewtopic.php?f=24&t=60634#p637905



4. Your own imagination. I bet you'd love any proven porter grainbill with lots of Admiral at 60 min and 30 min, then a ton of Strisselspalt at flame-out. God, my mouth is watering now.

[Hairybiker]

That looks very interesting.
Might try it with:

East India Porter - Robust Porter
================================================================================
Batch Size: 27.000 L
Boil Size: 32.000 L
Boil Time: 60.000 min
Efficiency: 70%
OG: 1.059
FG: 1.012
ABV: 6.2%
Bitterness: 44.5 IBUs (Tinseth)
Color: 35 SRM (Morey)

Fermentables
================================================================================
Pale Malt 5kg
Crystal Malt - 60L 1.3kg
British Chocolate 1kg
Black Malt 300g
Total grain: 7.600 kg

Hops
================================================================================
Admiral 16.1% 30g 60min
Admiral 16.1% 10g 30min
Strisselspalt 4.0% 40g Flame out
================================================================================
Yeast Danstar - Nottingham Ale


What do you think?

[Matt12398]

If you want to try an India porter, this is the recipe I slightly adapted from Ron P's.

viewtopic.php?f=5&t=62439&hilit=porter

I had two independent and completely unrelated forum members try it at one point and both described it as the best porter they'd ever tasted. I used Bru'n Water to help with the water treatment and used the black and malty profile. Mashed at 68C. I recommend Whitelabs Burton Ale but if you don't want to buy liquid yeast Nottingham will be ok.

[Hairybiker]

You are using 100% Goldings which is not on my list. The malt bill is much the same, 50% less black so I might tone it down a bit.
I have NO liquid yeasts. Nottingham or S04 is what I have.

[Matt12398]

You wouldn't get a lot of flavour carried over from a boil as long as that so you could probably use any English hop. You also don't seem to have brown malt. I was just sharing it as a suggestion for a future brew if you were interested in Seymour's suggestion.

[Hairybiker]

Isn't Brown the American name for Chocolate? I have 1Kg of it in there. I don't want any smoked malts in the brew as I don't like smoky things.
Do you find that much difference between a 90 & a 60 min boil. I haven't really noticed any difference, which is why I have moved to overnight mash & 60min boils.
As I said I want to brew something with the hops I have a surplus of at the mo (2Kg of Adrmiral, 1Kg of the rest)

[seymour]

Isn't Brown the American name for Chocolate?

No, definitely not. There's a difference between English and American Chocolate malt (American is much darker and roastier), but Brown malt is an altogether different thing. It's not even made in America, unless you count the recent CaraBrown which is only vaguely similar. Authentic Brown malt is really unique, we have to get it from England to do the job right. Believe it or not, in my experience, Post GrapeNuts breakfast cereal is the next closest thing.

[Hairybiker]

OK well I don't have any anyway .
Will have to get some with my next order of malt, so be next year now. The visit to the HB shop is off on Monday.

I have a surplus of Chocolate malt though, so if anyone can suggest a recipe that will use it up along with the hops I listed at the start. Or I will try armchairs one on Tuesday.

[serum]

Strisselspalt is meant to be the best finishing hop for a biere de garde so I'd go for one of them. I can't seem to get hold of the stuff.

For a blonde one you can go for 80% maris otter and 20% munich or up the munich to make it amber. You'll have to buy munich though.

Bitter with Nugget and finish with strisselspalt with 20 mins left of the boil. Aim for 20-25 IBU.

You can make an all malt version that's about 6% or add sugar in the boil to up the ABV.

You can use all kinds of yeast, from lager, kolsch, neutral ale or even a belgian or saison strand. Keep the temp just below 20 for the first 3 days or so. For lager yeast they recommend actually fermenting at more like ale temperature. Sounds wierd but that's BDG all over.

[seymour]

Great ideas, serum. Sounds delish.

[Hairybiker]

Sounds interesting, another one to add to the todo list.
Will add munich malt to the order.

Don't have any lager yeast at all, so nottingham would probably be what I use (when it arrives, been having mail issues past week).