The question of what to brew has been going round and round my head all week. Here's the issue, I have a hefty stash of dark malts that need using, caramels of varying degrees, chocolate, chocolate wheat, bits of this and that. Obviously then I could just brew a dark ale, but I have a cellar full of dark ales, having just bottled more porter and a "dark" mild (I don't think it is particularly dark, or mild for that matter).
I thought then, what better than to ask for suggestion from the many fine people that read this blog? So here goes, I will be buying more base malt this afternoon, Golden Promise if the local homebrew place has some, Maris Otter if not, and the list below is what I have in stock and that isn't already spoken for:
- 2lb 8oz Briess Caramel 80
- 9oz Simpsons Chocolate
- 12oz Weyermann Chocolate Wheat
- 12oz Simpsons Peated Malt
- 5oz Briess Caramel 120
- 5oz Saaz
- 1oz Unknown, possibly Goldings – unlabeled prize from Dominion Cup
- 1oz First Gold
- Nottingham Dried Yeast
- Wyeast Biere de Garde
- Wyeast French Saison
- Safale 04 Dried Yeast – Whitbread
Have at it good people!