All-Simcoe SMaSH-IPA

MBM30075 · 10-04-2009, 10:50 PM

I've recently done a SMaSH APA that I'm waiting to finish. I liked it (sampled at transfer to primary), plus making it was nice and simple. Even if adding more ingredients isn't REALLY more complicated, I like that there are truly 4 ingredients.

With that in mind, here's a recipe I'm thinking about brewing. Keep in mind that I LOVE Simcoe hops. I've used them as the bittering hop for every IPA (or IIPA) I've ever done and have loved all of them.

Ingredients:
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13.00 lb. Maris Otter Pale Malt
2.00 oz. Simcoe (12.2%) FWH (84.1 IBU)
1.00 oz. Simcoe (12.2%) 20 min. (23.2 IBU)
1.00 oz. Simcoe (12.2%) 5 min. (7.6 IBU)
2 pkgs. SafAle US-05 yeast

Beer Smith Calculations:
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OG: 1.069 (70% eff.)
FG: 1.015
ABV: 7.05%
Color: 6.1 SRM (this is actually within the style guidelines)
Bitterness: 114.9 IBU

Although this blows the upper end of the IBU range out of the water, I've been interested to try something with a hop explosion like this. I've done a couple of IIPAs and Barleywines, but I'm interested to see what will happen with a less malty, lower ABV beer with hops still out the yin-yang.

Thoughts?

Thanks!

**PintOfBitter** · 10-04-2009, 11:00 PM

seems unbalanced. i'd think without any crystal malts in there you'd want to tone down the IBUs?

KayaBrew · 10-04-2009, 11:07 PM

First, I love Simcoe hops. Probably my favorite. Second, check out this recipe:http://www.homebrewtalk.com/f14/if-you-havent-tried-making-ipa-only-late-hops-137615/

I really like the concept of adding hops at the 20 minute mark rather than at 60 minutes. I think your SMaSH recipe would be amazing if you added all the hops late. Good luck!

Edit: Duh...I just reread your recipe and you're doing FWH and then a 20 and a 5. This really sounds like it will be an amazingly piney IPA. Let us know how it comes out!

**Coastarine** · 10-04-2009, 11:10 PM

That recipe is not hops out the yin-yang, but bitterness (IBU's) out the yin yang. I am not against a simcoe/MO SMaSH IPA, but I think you should try something with more late hops.

Here's what I did with simcoe recently.

I'd also consider mashing pretty high, maybe 158 if I were you.

edit: kaya beat me to it. Even linked to the same thread!

KayaBrew · 10-04-2009, 11:45 PM

Quote:

Originally Posted by Coastarine

That recipe is not hops out the yin-yang, but bitterness (IBU's) out the yin yang. I am not against a simcoe/MO SMaSH IPA, but I think you should try something with more late hops.

Here's what I did with simcoe recently.

I'd also consider mashing pretty high, maybe 158 if I were you.

edit: kaya beat me to it. Even linked to the same thread!

Yeah, loved your idea for late hops, especially Simcoe!

MBM30075 · 10-04-2009, 11:51 PM

From what I've read, FWH gives high IBUs but without a harsh bitterness. So, wouldn't my recipe be smooth in bitterness and big on flavor and aroma?

KayaBrew · 10-04-2009, 11:54 PM

Quote:

Originally Posted by MBM30075

From what I've read, FWH gives high IBUs but without a harsh bitterness. So, wouldn't my recipe be smooth in bitterness and big on flavor and aroma?

I was wondering the same thing. I haven't tried a FWH brew yet.

MBM30075 · 10-04-2009, 11:55 PM

My SMaSH APA was FWH. Hop profile seemed fairly smooth going into primary.

**Coastarine** · 10-05-2009, 02:51 AM

Quote:

Originally Posted by MBM30075

My SMaSH APA was FWH. Hop profile seemed fairly smooth going into primary.

Do you mean going into secondary?

FWH didn't impress me when I tried it. Lots of late hops are where flavor and aroma come from IMO.

I brewed my winter brown ale yesterday and I used willamette for flavor/aroma. I used 2oz @ 25min, 2oz @ 10min, and 2oz @ 5mins, and that was not for an IPA, but a double brown.

bkov · 10-05-2009, 02:58 AM

i would dry hop