overdbus

Recipes 

12 lbs of Vienna malt
5 oz's of northern brewer hops
One packet of Nottingham Yeast

1 to 2 lbs of corn sugar ? does it matter when or if the sugar goes in?

I was thinking of trying to do it “hop burst” start adding at 20 minutes
till and saving 1 oz for dry hopping .

Or ½ oz at 60 then the other 3.5 oz's at – 20 minutes also saving an oz
for dry hopping.

Am I going to want to mash hotter 154 or down in the mid/high 140's ?
Also with this smash my strike water less than 1.5 qt per lb or closer to
2 per lb ?

I am just kinda winging it here on this any help is welcome - thanks all.

overdbus

Recipes 

bump fer help

Ramitt

Recipes 

I would skip the sugar. The rest depends on what you want to achieve.

I prefer to mash around 152, I would either first wort hop or add @60 1 oz, 1 once dry and the rest 15 and 0 min. I just go with beersmiths as to mash thickness for medium body single infusion batch sparge. I think it is 1.5 lbs/qt

LabRatBrewer

Recipes 

I just brewed 2 one gallon Vienna SMaSHs last night. One I racked onto chili peppers from the garden. I used Warrior hops. I added them as late addition 20 mins and at flame out. I wont know the results for 5 or 6 weeks. I did biab at 152f.

overdbus

Recipes 

Ok just finished and went with
1/2 oz @ 60
1/2 oz @ 20
1 oz @ 10 + 8 oz of corn sugar and Irish moss
1 oz @ 5
1 oz @ FO
My water vol came real close 5.5 gals and the gravity 1.055
pitching temp mid 70's for the notty and it's in an ice bath
now getting colder now. Going to dry hop with the last oz the
last week of a 5 week primary.
Hope this tastes good and thanks all.

cmybeer

Recipes 

I want to do a Vienna and Northern Brewer SMaSH. i've heard they are great!

overdbus

Recipes 

I found the recipe in the SMaSH sticky.