Decided to make a brew with a couple of different grains that have been sitting around for a couple of months 6+. The grains were all in containers, had no bugs, still had some flavor etc so what the hell. Only thing I had to pick up was 4lbs (1807 grams) of Otter. Hop pellets were also frozen leftovers.
Brew numbers came out low (didn’t get as much sugar out of it) and the ending ABV was more like 3.0- 3.5% - I figured based on the age I might have trouble.

But, the great thing is, the brown malt came out in the taste very well and that ABV makes it a good session brew.

Thought it worth sharing from the perspective of brewing with old grains and you never know what you might get with respect to a tasty brew. I will go back over the recipe and actually craft it to the lower ABV for a future brew. I'll call it "The Mild Brown Otter" - picture a label showing a river otter dressed in say an 1800s banker outfit with bolo hat on and checking out a pocket watch... or something along those lines.

Original Recipe-
Style: Brown Ale (leftover grains)
ABV: 4.3%
Original Gravity (OG): 1.042
IBU's (Tinseth): 20
Bitterness to Gravity Ratio: 0.48
Colour: 48.8 EBC = 24.8 SRM
Kettle Efficiency (as in EIB and EAW): 85.6 %
Efficiency into Fermentor (EIF): 73.4 %

Total Water Needed (TWN): 22.08 L = 5.83 G
Volume into Boil (VIB): 20.54 L = 5.43 G @ 1.031
Volume of Ambient Wort (VAW): 14.78 L = 3.9 G @ 1.042
Volume into Fermentor (VIF): 12.67 L = 3.35 G @ 1.042
Volume into Packaging (VIP): 12.2 L = 3.22 G @ 1.011 assuming apparent attenuation of 75 %


73.8% Maris Otter (3.5 EBC = 1.8 SRM) 1807 grams = 3.98 pounds
6.1% Simpson Extra Dark Cyrstal 160L (425.5 EBC = 216 SRM) 150 grams = 0.33 pounds (Steeped Only)
8.6% Crisp Brown Malt 60-70L (172 EBC = 87.3 SRM) 210 grams = 0.46 pounds
3.8% Simpson Choc Malt 375-450L (1066 EBC = 541.1 SRM) 93 grams = 0.2 pounds (Steeped Only)
7.7% Crystal L10 (25 EBC = 12.7 SRM) 190 grams = 0.42 pounds
Steeping grains were added during the last 30 minutes of mash. Using a 1/2 whirlfloc tablet for fining - last 5 minutes of boil.

20 IBU UK Kent Goldings Pellets (5.7%AA) 19 grams = 0.671 ounces at 60 mins
Fermentation: BRY-97 west coast dry yeast

Pete

Hey LI Mike D - I have not planned out when I will revamp the recipe - but the malts with Marris should not be an issue - the old grains tasted just fine so I expect when I do circle back around to this it will be quite tasty.
Right now setting up for some winter lagers - a schwarzbier and a Helles bock. likely do the mild brown in the spring.
Pete