Hi guys
I've got a few brews planed this winter. But I have a corny on the way and I want to get something brewed for that too. I was thinking a SMASH would be handy - keep things fairly simple. Got loads of MO so would like to use that. Maybe an ESB or Pale Ale? Any ideas what to do for yeast/hops? I know there are loads of recipes floating around the ethernet...but looking for something I know will work ;D
Hey Paddy. If you pm me, I can send you Kernel's hopping rates for their pale ales and ipas. That's what I would do.
Good stuff Matthew. I'll do that.
Quote from: Paddy on November 11, 2014, 02:48:30 PM
Hi guys
I've got a few brews planed this winter. But I have a corny on the way and I want to get something brewed for that too. I was thinking a SMASH would be handy - keep things fairly simple. Got loads of MO so would like to use that. Maybe an ESB or Pale Ale? Any ideas what to do for yeast/hops? I know there are loads of recipes floating around the ethernet...but looking for something I know will work ;D
Well you can't go wrong with Maris Otter, East Kent Goldings and a high-quality, liquid English yeast strain.
I used to only do SMASH beers with MO, unfortunately my record keeping at the time left a lot to be desired. Of the hops I tried Amarillo & Centennial worked very well on their own, both decent levels of AA and strong citrus aroma.
Thanks for the suggestions guys. Getting all sorts of ideas now. I may just have to get another few cornys :D
Anyone know if it's possible to do a SMASH beer with Munich or Vienna?
Quote from: Bubbles on November 11, 2014, 06:12:15 PM
Anyone know if it's possible to do a SMASH beer with Munich or Vienna?
Randy Mosher Radical brewing p111 has a recipe for a Munich Dunkel with 97% Munich (4.3kg) & 114gr of Carafa II roast malt. It's on my to do list. Let me know if you want the full recipe.
Shanna
I have the book! :)
Must have forgotten that there was SMASH recipes in it. Will take a look again, cheers.
Quote from: Bubbles on November 11, 2014, 08:47:30 PM
I have the book! :)
Must have forgotten that there was SMASH recipes in it. Will take a look again, cheers.
Technically not a smash but it's close enough especially considering it used a large majority of Munich. Would be interested to see how it would work out. Me thinks a cold shed this time of year would be perfect to give this a go.
Shanna
Quote from: Bubbles on November 11, 2014, 06:12:15 PM
Anyone know if it's possible to do a SMASH beer with Munich or Vienna?
Yep, I've done both and I'd recommend it.
I read somewhere yesterday that Vienna/Cascade make a good smash. Didn't take note of the ingredients though :(
Not seeing any Single Malt and Single Hop Recipes yet?
Gonna give this one a go as well as the English MO/EKG/Eng Ale Yeast! Not sure which one I'll keg though (could be tricky getting permission from the Mrs as we are moving house in a couple of weeks :-\ )
Had to translate from imperial units so its approximate. Damn Americans!!!
5.4kg Vienna
57g Cascade 30 min
15g Cascade 10 min
70g Cascade 0 min (2 minutes after boil has finished)
57g Cascade dry hop 7 for final days
No yeast provided but will probably use something along the lines of WLP001/WLP008.
Now I need to buy me some Vienna Malt and 200g of cascade. Woooo!
Any feedback/other recipes welcome!
Quote from: Shanna on November 11, 2014, 08:42:57 PM
Randy Mosher Radical brewing p111 has a recipe for a Munich Dunkel with 97% Munich (4.3kg) & 114gr of Carafa II roast malt. It's on my to do list. Let me know if you want the full recipe.
There's something very similar in Brewing Classic Styles as well. Planning on doing this real soon. (This weekend fingers crossed).
What about Bohemian Pilsener? 100% Bohemian Plisener malt mashing at 67 for 60; OR Floor Malted Bohemian Plisener malt decoction mashing from 55 - 65 - 75; boil for 90 minutes; 40 IBUs of Saaz - added (by weight) 60 mins 20%, 30 mins 20%, 5 mins 40%, 0 mins 20%; ferment with Wyeast 2001 or WLP 800 at 10-11 degrees for 7 - 10 days, lager for 6 weeks and enjoy.
Quote from: mr hoppy on November 12, 2014, 08:46:26 PM
What about Bohemian Pilsener? 100% Bohemian Plisener malt mashing at 67 for 60; OR Floor Malted Bohemian Plisener malt decoction mashing from 55 - 65 - 75; boil for 90 minutes; 40 IBUs of Saaz - added (by weight) 60 mins 20%, 30 mins 20%, 5 mins 40%, 0 mins 20%; ferment with Wyeast 2001 or WLP 800 at 10-11 degrees for 7 - 10 days, lager for 6 weeks and enjoy.
Like the sound of this. Still got a few Pils left from earlier in the year so I wont be doing this soon (didn't lager it long enough so definitely want to try a Pilsner again though).
Quote from: Bubbles on November 11, 2014, 06:12:15 PM
Anyone know if it's possible to do a SMASH beer with Munich or Vienna?
Yes. Munich is kilned to the point that it can still be 100% self mashing. So it gets as much flavour from being taken to the edge, but 100% Munich malt beers are still possible. Vienna is not kilned as much as munich so it can also make 100% vienna beers.
Vienna can technically mash some small quantities of unmalted adjuncts also.
You may want to double check your munich selection though - the english munich malts are a bit cloying and dont give the same effect as the german varieties.
An all vienna pale would be awesome - it has a lovely toasty character, and can take any kind of hop regime.
As for smash hop selection, think Galaxy. A great hop for single hop beers. UK Target could be really good, as would any Golding variety (EK, Whitbread, First Gold). Lots of obvious US hop selection also, Cascade, Mosaic, Citra, Centennial. Loads of options there also.
Did somebody mention Citra... :D
I was planning a Zombie Dust clone as my first AG batch, thanks to some Citra that @brian_C kindly gave me when I was over. To make it a smash, just replace the additional grains with your base and you should be good to go, keeping the same OG. I've marked the ones to replace with a --
4.536 kg Pale Malt (2 Row) US (3.9 EBC) Grain 1 80.0 %
-- 0.454 kg Munich Malt - 10L (19.7 EBC) Grain 2 8.0 %
-- 0.227 kg Carafoam (3.9 EBC) Grain 3 4.0 %
-- 0.227 kg Caramel/Crystal Malt - 60L (118.2 EBC) Grain 4 4.0 %
-- 0.227 kg Melanoiden Malt (39.4 EBC) Grain 5 4.0 %
14.00 g Citra [12.00 %] - First Wort 90.0 min Hop 6 13.6 IBUs
22.00 g Citra [12.00 %] - Boil 15.0 min Hop 7 16.0 IBUs
21.00 g Citra [12.00 %] - Boil 10.0 min Hop 8 11.1 IBUs
21.00 g Citra [12.00 %] - Boil 5.0 min Hop 9 6.1 IBUs
21.00 g Citra [12.00 %] - Boil 1.0 min Hop 10 1.3 IBUs
1.0 pkg English Ale (White Labs #WLP002) [35.49 ml] Yeast 11 -
43.00 g Citra [12.00 %] - Dry Hop 7.0 Days Hop 12 0.0 IBUs
Est Original Gravity: 1.061 SG
Est Final Gravity: 1.019 SG
Estimated Alcohol by Vol: 5.5 %
Bitterness: 48.2 IBUs
Est Color: 17.5 EBC
Thanks for sharing all the ideas/recipes!
My recipe book is filling up right and fast. The new corny has arrived and is all bright and shiny. Excited about getting a brew on for it at the weekend. And then maybe another one on the week after for the competition.