SMaSH AIPA

[Impaler]

Yet another attempt to brew SMaSH recipe


Best Vienna  - 5kg

Citra - 30g - 60 min
Citra - 30g - 10 min
Citra - 30g - Flame Out

Citra - 40g - Dry Hopping (I might do, second dry hopping)

Safale S-05

Single infusion 67C

[molc]

I'd say that will be quite bitter with such a big initial bittering charge. Using the same amount of hops, I'd push the flavour and aroma more. Maybe 15g @ 60, 30g @10, 45g @ Flameout. Also a 60-90g dry hop would be quite nice in there.

Also mashing at 67 will give you a lot of dexterins. For a pale ale, I'd go 63/64, to have it finish drier and pull the hops to the fore more. Vienna will already be quite bready and toasty, so the sweetness would be a bit much I think.

[Qs]

I always like to mash for my APAs at 67, aim for a 1.011/12 finish.

[nigel_c]

Vienna will also leave you a good amount of sweet malt backbone.
I'd mash around 65-66 for a vienna smash.

[Qs]

Ah homebrewers, there we have it, somewhere between 63 and 67. 

[nigel_c]

I love Vienna and have done a few smashes with it. Done both ends of the temps and would happiest with 65-66

[molc]

Hehe I think that's great actually. We're all seeing the same thing, just approaching it in different ways based on preference. Qs is aiming for a bit more residual sweetness, Nigel is working with the malt backbone and trying to balance it and I aim for 1.008 for most of my hoppy beers, as I want it really dry to come off the palette quickly. Guess it just needs to be done all three ways to see what you like!

[Qs]

Its definitely what you're aiming for the decides it. I'm trying to get my APAs different enough from my session IPAs so a bit more body and maltiness is what I'm looking for.

[nigel_c]

Well Vienna will definitely help that.