What do I do with this lot (recipe suggestions)

[Chrissyr63]

Hi all,

so I have

GRAIN
7kg MO
2.4kg Crystal (dark so I always assume 120l)
500g Carapils
200g Biscuit
100g Chocolate
1Kg Wheat
some porridge oats

HOPS
100g Amarillo (Vacuumed packed VP)
20g Saaz (Freezer F)
20g Bobek (F)
100g Brambling Cross (VP)
70g Magnum (F)
60g Citra (F)
20g Target (F)
80g Northdown (F)
30g Challenger (F)

YEAST
US-05
S033
Mangrove Jack M27 Belgium
Wilko Gervin
Danstar Wheat
Wyeast 1968

I try and brew every 2 weeks and would like to 'clear the decks' for the new year so what would people suggest to do with the above?
I usually brew about the 20-23lt length and do a 2 weeks in temp control fridge, 1 week warm and the 2-~ for conditioning (I would
take the ~ with a bit of salt - in fact the 2 weeks is never always the truth!!!).
I'm thinking I could get 2 or 3 out of this lot (can add a few grains and hops etc)

Things I've brewed that I liked:
Seymours Citra gold
Hoeggarden Clone

and I do like a nice stout.

thanks in advance for any suggestions.

C

[Chrissyr63]

Oh forgot to say was looking at the Cotleigh Barn Owl recipe from the GW book to start
4300 MO, 230 Crystal,93 Choc with 35g Northdown (early) and 7 Fuggle (post) - sound nice but never tasted the beer.

C

[lee1]

hi mate just kegged the cotleigh barnowl today it tastes fantastic give it a go i will be brewing this again soon

[mozza]

+1 It's a lovely beer

[Chrissyr63]

thanks for the replies
seem to have everything for the cotleigh and as people think it a good pint might do that. Any preference/advice on which yeast to use? Have a Fullers on with yeast from a couple of bottles of 1845 - dump it on that if it has finished?

C

[mozza]

I think the more malty and the more body the beer has the better so fullers yeast should work well mashing at the high end