This upcoming weekend I’d like to combine a bunch of my extra ingredients into whatever kind of beer I can make.
I’ve got a bunch of celeia hops and plain old US two row. I’m thinking some sort of fake kolsch or pils (I don’t lager).
I’ve got a beer going right now on Wyeast German Ale yeast so I think I’ll dump the wort onto the yeast cake next weekend as I don’t have any other yeast right now. Clearly I need to resupply.
Anyway, what kind of beer can I expect using nothing but plain 2 row? No specialty grains in stock for me right now.
It’ll be just that, plain. Make it more about the hops and that won’t matter too much. You could always toast a pound in the oven at 350F for 30min to get some toasty notes. Or boil a portion of the wort down like you’d do with a Wee Heavy, to get some caramel flavor.
I just brewed a beer that was kind of a way to clear out some of my malt. I brewed a BDS and used up my last 10lb of domestic Munich, along with a little Vienna and Maris Otter.
[quote=“tom sawyer”]It’ll be just that, plain. Make it more about the hops and that won’t matter too much. You could always toast a pound in the oven at 350F for 30min to get some toasty notes. Or boil a portion of the wort down like you’d do with a Wee Heavy, to get some caramel flavor.
I just brewed a beer that was kind of a way to clear out some of my malt. I brewed a BDS and used up my last 10lb of domestic Munich, along with a little Vienna and Maris Otter.[/quote]
+1 on this. At the very least, I would mash in low, pull a third of it, and boil it (stir constantly), then add back for some decoction action.
Toasting is always a good idea for a small portion.
