What to do with these grains????

Grain bills and instruction for all manner of alcoholic beverages.

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juana_b
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What to do with these grains????

Post by juana_b »

Through luck, I got my hands on some grains from a head brewer that is moving back to the lower 48.

List:
20# 2row pale
20# n.american white wheat
10# German Vienna
10# 6row
10# rye
5# flaked rice
5# crisp crystal 15l
5# carafoam
2# Indian 6row
5# German dark wheat
10# Irish stout
5# flaked wheat
2# briess 2row carapils
1# briess cherrywood smoked
1# Patagonia 170
1# Patagonia Perla Negra
1# crisp roasted barley
1# weyermann carafa III
1# weyermann carafa type1
<1# oat malt
2# gambinus honey
5# castle Belgian pale
5# crisp crystal 45
<1# pure Oregon
<1# pure Washington
<1# brumalt
<1# Maris otter pale
<1# pure Idaho pils
<1# Munich
<1# dark Munich
<1# caramel steam
A few ounces of superior pils, pearl, halcyon

I also have more 2-row and American rye and cracked corn on hand.

The first thing that came to mind was an Irish whiskey w/ some dark malts.
I also have a feeling that I'll wind up doing an "Ezekiel whiskey" with a few oz of everything once I've depleted the stores.

Anyway,
I'd like to ask all those folks that have much more experience than I to give their $0.02 on what you would put together with this.

Aloha
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Ben
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Re: What to do with these grains????

Post by Ben »

I would use the 6 row and rye/wheat with your cracked corn and 5% or so of the specialty malts to make bourbon. You can base it off of one of the recipes on here like honey bear or sundae chocolate bourbon.

Use the vienna, pale, Marris Otter, Munich, Belgian pale and cherry wood smoked to make a malt whiskey. The smoke will be subtle at 3-5% of the grain bill, possibly throw in <3% of a dark malt if you want to accentuate the smoke a bit.

You could definitely do an Irish, but you will need unmalted barley in some form. This would be a great place to throw in a bunch of your leftovers, start with a base of half malted half unmalted barley and select 5-10% of specialty to throw into it.

The darker malts can be used to help acidify your mash if you need that tool. Be a little cautious about how much you use, they can quickly take over the flavor profile.

The carapils, carafoam are usually used to aid in head retention/foaminess of beer. I would leave them out of your distillate washes as they could make avoiding a puke difficult.
:)
juana_b
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Re: What to do with these grains????

Post by juana_b »

Thanks for the reply, Ben.
In the 6mo since posting that I've learned a bunch. Already used a lot of these, and even pulled off making a caramel malt.
Still haven't used the cherrywood smoked, or made an Irish though.
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kmmuellr
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Re: What to do with these grains????

Post by kmmuellr »

I'd have milled it all, mashed, and fermented and see what came out of it! Free whiskey is the best whiskey!

I'm doing a spirit run on an all Munich malt whiskey right now that was made with free grain from a brewer friend.

K
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