A couple weekends ago I scored ten pounds of Swaen Pilsner and a pound of Black Swaen biscuit malt. Since then I've been wondering what to do with it! I'm not familiar with the malts at all so I was wondering: 1. Has anyone brewed with the Swaen line of malts? 2. What would be a good beer to make of the two? I was thinking of doing a session saison or a dunkelweizen - I realize those are rather far apart - Or maybe some kind of Frankenbrew. My idea there, crush the two, put them together in a single infusion at 152 degrees, hop to about 25 IBU with whatever I can find in the freezer and finish with some Styrian, Striselspalt or other European hops, ferment them with some kind of mild yeast, maybe cream ale or California Common and just see what I get. Thoughts from the Forum?