Yes I have quite a dilema on my hands. A somewhat local brewpub in my neck of the woods went under, might we have a moment of silence........... Alright, some of you may feel the need to raise a glass at the news of one of our finest going down in the line of duty. Ok, on to bussiness. My welder buddy was aquainted with them quite well and so he was called upon to help disassemble the actual brewery itself and ready it for transport to another country, Australia I think. Of course at this point it was time to empty the entire building so guess who got several 55lb bags of malt dropped in their lap? Now those of you that own your own home realize how stowin that much grian can be a choir, cause you can't just toss it out into a hot garage or something of that nature. So long story short here's my question. Who knows about "aciduated" malt? This brewpub favored a couple of lambics on their menu and it's my guess that's where that was used, well I got 150lb's of that.
Then I looked and saw another two sacks of "rye" malt.
I think that will come in handy! Oh and lastly and 3/4 sack of "carafoam" I think this is probably the same as carapils but I need to ask the company who's name is on the sack. It's all Weyerman German malt so worst case I can call their 800 # for all the specs and adaptability to other recipies. But in the meantime do any of you guys have some recipie idea's that may work well with these malt's?
Thanks in advance gang. I look forward to reading your suggestions.
Steve
