The old clearance sale of beers. Sometimes known as cupboard beers, kitchen sink beers, yard sale beers, or any other term that signifies getting rid of your extra crap that you wouldn’t otherwise use.
I’ve brewed a lot of small batches for co-workers and miscellaneous articles on other websites. This has left me with a lot of extra miscellaneous grains, hops and even some yeast. So it finally got to the point that I felt obligated to make a kitchen sink beer to free up some space and use opened hop packets.
This is technically a beer brew log, but since I won’t repeat this due to the nature of it, it’s more fitting as an article with tips on how to complete one successfully. And by successfully, I mean actually taste good at the end of it.
Take an Inventory
First thing you need to do is know what you have lying around. In my case, I had a lot of extra hops mostly, and one extra packet of dry yeast. I also had some Special B malt to use.
Once you have a list of ingredients, you can then determine where you want to take your kitchen sink beer. Have a lot of hops? Make an IPA, have a broad selection of specialty grains? It’s Amber ale or Porter time.
Don’t Be Afraid to Buy Ingredients
Once you have the basic path to tread down, you may want to buy ingredients to make a successful recipe. It’s not really worth your time to make an all crystal malt beer. It doesn’t make sense, so buy base malt or other ingredients to fill in the blanks to create a good recipe that you’ll want to drink.
My Kitchen Sink Beer
Now let’s look at how my recipe turned out after it was all said and done. I had various amounts of Northern Brewer, El Dorado, Calypso, and Motueka hops. I purchased 4 pounds of Vienna malt to pair with some special B to make an IPA. I decided to use all of the northern brewer for bittering, and split the rest 50/50 between a late addition and a dry hop.
The recipe I came up with for 1.75 gallons at 70% Effeciency
2.2 lbs / Gallon – Weyerman Barke Vienna Malt
1.82oz / Gallon – Special B
0.3oz / Gallon – Northern Brewer Hops @60
0.3oz / Gallon – El Dorado Hops @5
0.25oz / Gallon – Calypso Hops @5
0.13oz / Gallon – Motueka Hops @5
0.3oz / Gallon – El Dorado Hops – Dry Hop for 3 days
0.25oz / Gallon – Calypso Hops – Dry hop for 3 days
0.13oz / Gallon – Motueka Hops – Dry hop for 3 days
Safale US-05 Yeast
Numbers ( *= Estimated)
As you can see the hop numbers are kind of all over the place, and isn’t really clean for scaling up or cost effective to re-brew. So even if this beer turns out amazing, I likely won’t brew it again. And that is one of the key calling signs to a kitchen sink beer.
If yours turns out spectacular and efficiently scale-able / repeatable, consider it a huge win. If it turns out spectacular and not so repeat-able, don’t worry it’s still a win.
How did some of your kitchen sink beers turn out?
Let me know in the comments.
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