A guy in one of my clubs has a nano set up, and since he is not licensed yet, he is essentially doing a brewery co-op thing where local homebrewers chip in for the ingredient purchases, help on brewday, then we split up wort. We are brewing the following on Saturday:
269lb grain ; 60min mash @152deg ; single 20min decoction to mash out:
54% - 150lb - Briess 2row brewers malt
18% - 50lb - Briess flaked wheat
9% - 25lb - Briess 6row brewers malt (leftovers from previous brew)
7% - 20lb - Briess 10L caramel malt
4% - 11lb - T.Fawcett rye malt
4% - 11lb - Weyermann melanoidin malt
4% - 10lb - Briess aromatic malt
100gal initial boil volume:
60min 11oz Warrior 1st-wort hops (15.8%AA)
15min 9oz Crystal hops (4.3%AA)
15min 1oz Irish moss
5min 9oz Crystal hops (4.3%AA)
88gal expected yield, assuming 70% mash efficiency:
Its kind of a ‘busy’ grain bill, but he suggested the following beers, some with modifications/dilution:
I also don’t agree that this grain bill is anywhere near a Berliner.
Since I have two big cakes lying around (3711 and 2565), I was thinking of diluting down to 1.058 (my calculation says I will need 9 gallons of wort, split into two fermenters, diluted with 1.5 gallons of water each), doing two batches, each with 6 gallons pre-ferment of DILUTED wort.
I have two big clean/pre-decanted cakes of 3711 French Saison and WY 2565 kolsch. I know the 3711 would work well with this grain bill, but what about the kolsch yeast for a lagerish beer? I may be able to grow up a 3rd/4thish generation of clean S-05 and could also use that I suppose.
Thoughts are appreciated. Yet another alternative is to boil and hop the water I am adding to make one of them an IPAish/hop-forward beer.