Looking for advice on a beer to make from this motley collection

[welly2]

I've got this in stock:

Hops
Topaz hops (25g)
Galaxy hops (25g)
Cascade (100g)
Motueka (90g)
Amarillo (90g)

Grain
Roasted barley
Chocolate malt
Crystal (medium) malt

One Mile Brewery up the road has a number of different grains that I can buy:

Pilsner malt
Pale malt
Marris Otter
Munich T1 and T2
Carapils
Acidulated malt
Caraaroma
Carared
Vienna

Obviously don't have to use all of it! But I'm trying to figure out a recipe that I can at least use a couple of the hops. Any starting points?

Cheers!

 

[indica86]

Depends what you like drinking but I always think IPA...

Style: American IPA
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Batch Size (fermenter): 23.00 l
Estimated OG: 1.065 SG
Estimated Color: 21.5 EBC
Estimated IBU: 42.6 IBUs


Ingredients:
------------
Amt Name Type # %/IBU
6.00 kg Pale Malt, Ale (Barrett Burston) (5.9 EB Grain 1 95.2 %
0.25 kg Crystal, Medium (Simpsons) (108.3 EBC) Grain 2 4.0 %
0.05 kg Chocolate Malt (Thomas Fawcett) (1000.8 Grain 3 0.8 %
25.00 g Topaz [17.00 %] - First Wort 60.0 min Hop 4 42.6 IBUs


-------------------------------------------------------------------------------------

And then flameout heaps and dry the rest.
Can't go wrong really.

 

[Vini2ton]

Go to a reputable beer vendor and buy a lot of differently tasting beer. Drink as much as is your want and take notes as to which ones you liked the most. Then brew what you like.

 

[boybrewer]

3.75 kg pale malt
1.75 kg pils
250gm crystal

14gm Cascade 60 min
14gm Amarillo 60 min
15gm Cascade 10min
15 gm Amarillo 10min
Flameout
30gm Amarillo
30 gm Galaxy
Dry Hop when ferment is nearly finished
30gm Cascade
30gm Amarillo

US-05 yeast
This will give you S.G. 1.053
Approx 45.9 IBU
with an ABV approx 5.6%

That is if you enjoy a hoppy beer with a burst of aroma .

 

[welly2]

Cheers all! I know what I like: beer. All of it. But wasn't sure what options were available with that hop selection! Both those two recipes above sound cracking. I will have a go at one of them I suspect or at the very least use them as a basis for something. Thank you!

 

[jimmy86]

Clearly Welly, you have never tried "nigela" made by prickly moses. There aren't many beers that make me baulk but this one stands out.

But what yeast did you have on hand?

 

[droid]

yes yeast wAs what I first looked for and also what volume eh

 

[welly2]

Oh yeah, yeast. US05, S33 and I think that's about it.

 

[Mardoo]

Clearly Welly, you have never tried "nigela" made by prickly moses. There aren't many beers that make me baulk but this one stands out.

But what yeast did you have on hand?

Damn, that sounds awful. Probably an interesting experiment, along the lines of a human centipede.

 

[welly2]

With Prickly Moses' Barrel Fest, during Good Beer Week, just around the corner, the Otway brewery is leaking a wee taster. Nigella is one of the barrel-aged beers appearing at the Royal Standard and has been aged in Hunter Valley Shiraz and Victorian Madeira barrels for the past year. Previously, the barrels were used to aged the brewery's 2013 Black Stallion Imperial Stout. While in oak, cold soaked "Malt Blend" coffee supplied by Geelong's Capra Coffee was added to Otway Stout, in a manner similar to dry-hopping. According to head brewer Luke Scott, calling the beer complex "is an understatement." He says to expect a sharp but clean sourness up front, followed by coffee notes and then "an oak-driven depth ... matched with underlying characters of our Stout." He says it's unique, "is not going to be everyone's cup of tea" and, as well as heading to the Barrel Fest, will appear at a handful of other venues too.

Found the Prickly Moses. Doesn't sound positive...

 

[jimmy86]

Haha you could call it complex!!!

And with the U.S. 05 the recipes already mentioned will be tasty drops.