The Great Bottle Opener Giveaway

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Simcoe/Maris Otter FWH/Hopburst SMASH

Reply
 
LinkBack Thread Tools
Old 01-10-2013, 02:19 AM   #1
BBFCreatureFM
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: Miami, FL
Posts: 34
Liked 1 Times on 1 Posts

Default Simcoe/Maris Otter FWH/Hopburst SMASH

So I bought a pound of Simcoe hops and a mess of Maris Otter. I am a relatively new AG brewer (5 batches), and know already that I absolutely love this hop and this grain, but I would like to do a SMASH. I am fully on board that this is the best way to learn about my ingredients. I also bought some Mosaic, but I plan to brew a 7 gallon Simcoe/MO FWH IPA, then split it into a 5 gallon "true" SMASH, and 2 separate gallons (in a separate carboy) that are dry-hopped with Mosaic.

I also plan (and I know this will piss off some SMASH enthusiasts) to *lightly* toast a few pounds of the Maris Otter for the single mash. Normally, my IPAs have other malts and a bit of body. I like this, and want some malt in the final product.

Here is what I am looking at:

14 lbs Maris Otter [87.5% of grain]
2 lbs Maris Otter (toasted at 350 for 20 minutes) [12.5% of grain]
0.5 oz Simcoe First Wort Hop 60 min. [33 IBU]
1 oz Simcoe 20 min. [16.5 IBU]
1 oz Simcoe 15 min. [14.9 IBU]
1 oz Simcoe 10 min. [10.9 IBU]
1 oz Simcoe 5 min. [6 IBU]
1 oz Simcoe flameout steep (20 min) [0 IBU]

Dryhop 5 gallons with 1.5 oz Simcoe.

Move another 2 gallons to a different carboy and dryhop (eventually) with 1 oz Mosaic.

Beersmith says the two different beers are 66.5 IBUs (without Beersmith accounting for the flameout addition). This is a 4.7 ABV beer.

I don't know how to build the toasting into Beersmith. Is this enough? I am toasting after milling.

Any thoughts or comments on the recipe(s)? Any thoughts on mash temp, if I want some body and malt presence? Any thoughts on my toasting?

Thanks in advance.

__________________
BBFCreatureFM is offline
 
Reply With Quote Quick reply to this message
Old 01-10-2013, 04:46 AM   #2
beerspitnight
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: Beijing, China
Posts: 329
Liked 1 Times on 1 Posts
Likes Given: 27

Default

Quote:
Originally Posted by BBFCreatureFM View Post
So I bought a pound of Simcoe hops and a mess of Maris Otter. I am a relatively new AG brewer (5 batches), and know already that I absolutely love this hop and this grain, but I would like to do a SMASH. I am fully on board that this is the best way to learn about my ingredients. I also bought some Mosaic, but I plan to brew a 7 gallon Simcoe/MO FWH IPA, then split it into a 5 gallon "true" SMASH, and 2 separate gallons (in a separate carboy) that are dry-hopped with Mosaic.

I also plan (and I know this will piss off some SMASH enthusiasts) to *lightly* toast a few pounds of the Maris Otter for the single mash. Normally, my IPAs have other malts and a bit of body. I like this, and want some malt in the final product.

Here is what I am looking at:

14 lbs Maris Otter [87.5% of grain]
2 lbs Maris Otter (toasted at 350 for 20 minutes) [12.5% of grain]
0.5 oz Simcoe First Wort Hop 60 min. [33 IBU]
1 oz Simcoe 20 min. [16.5 IBU]
1 oz Simcoe 15 min. [14.9 IBU]
1 oz Simcoe 10 min. [10.9 IBU]
1 oz Simcoe 5 min. [6 IBU]
1 oz Simcoe flameout steep (20 min) [0 IBU]

Dryhop 5 gallons with 1.5 oz Simcoe.

Move another 2 gallons to a different carboy and dryhop (eventually) with 1 oz Mosaic.

Beersmith says the two different beers are 66.5 IBUs (without Beersmith accounting for the flameout addition). This is a 4.7 ABV beer.

I don't know how to build the toasting into Beersmith. Is this enough? I am toasting after milling.

Any thoughts or comments on the recipe(s)? Any thoughts on mash temp, if I want some body and malt presence? Any thoughts on my toasting?

Thanks in advance.
Perhaps mash at 154.
I think 66IBUs for a 4.7% beer is a bit rough, but perhaps it isn't for your tastes.
__________________
Dirty City Brewing Collective
"American Beer with Socialist Characteristics"
Primary 1 - Year of the Snake Stout
Primary 2 - Liam's Celebration Rye Ale 2013
Keg 1 -American XXXXXIPA- Keg 2 -Honey Porter Keg 3 - Sanitizer
On Deck Black IPA -
beerspitnight is offline
 
Reply With Quote Quick reply to this message
Old 01-10-2013, 04:03 PM   #3
BBFCreatureFM
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: Miami, FL
Posts: 34
Liked 1 Times on 1 Posts

Default

I read Beersmith incorrectly. It's a 6% beer. But I take your point, especially because the IBU calculation does not take into account flameout hops. Maybe I'll back it off a little more.

__________________

-----------------------------------
Primary 1: Belgian Blonde
Primary 2: Apricot Belgian Blonde
Primary 3: Ed Wort's Aphelwein

BBFCreatureFM is offline
 
Reply With Quote Quick reply to this message
Old 01-10-2013, 04:08 PM   #4
brewswellwithothers
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Marietta, GA
Posts: 58
Liked 5 Times on 5 Posts
Likes Given: 16

Default

Flameout hops aren't going to add anything to the IBU's just yummy aroma.

__________________
brewswellwithothers is offline
 
Reply With Quote Quick reply to this message
Old 01-10-2013, 04:19 PM   #5
GrogNerd
Mean Old Man
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
GrogNerd's Avatar
Recipes 
 
Join Date: Oct 2012
Location: Sterling, VA
Posts: 3,324
Liked 815 Times on 573 Posts
Likes Given: 109

Default

toasting the MO isn't violating SMaSH protocol

on the fence about Crystal MO

__________________

"If you want to do something, do it and then have a homebrew. If you don't want to do it, just have a homebrew" - Charlie Papazian

"Beer. Good." - Words of House Grog

drinking: Maibock, DB8Point IPA Clone, Belgian Wit, Rain Delay IPA, Wojtkowiak Piwo, CLB's Barleywine, 8Hearted Pale Ale, O'Rob's Dry Irish Stout - bottle conditioning: DB8PT Session Ale, Otto M. Gourd Pumpkin Barleywine, Jewel Thieves Apple Wine, Wojtkowiak Grodziskie - bulk conditioning: barleywine

GrogNerd is offline
 
Reply With Quote Quick reply to this message
Old 01-10-2013, 04:22 PM   #6
TyTanium
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Posts: 3,944
Liked 542 Times on 382 Posts
Likes Given: 415

Default

If you want to get a feel for the malt, I'd back off of the hops to let some of the MO subtleties shine through. Maybe drop the 15 and 5 min additions.

__________________
TyTanium is offline
 
Reply With Quote Quick reply to this message
Old 01-10-2013, 06:02 PM   #7
Xpertskir
Feedback Score: 3 reviews
Recipes 
 
Join Date: May 2012
Location: Morgantown, Wv
Posts: 1,943
Liked 353 Times on 239 Posts
Likes Given: 21

Default

the 66 IBUs will not taste that way because of FWH...I think that your recipe looks great as is, plus toasting the MO will raise your FG and leave more sweetness to balance the IBU's. The only thing I would change is the dry hop, go with 3 ounces minimum.

__________________
Xpertskir is offline
 
Reply With Quote Quick reply to this message
Old 01-10-2013, 10:01 PM   #8
AnchorBock
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2010
Location: Minneapolis
Posts: 575
Liked 30 Times on 23 Posts
Likes Given: 15

Default

Quote:
Originally Posted by BBFCreatureFM View Post
So I bought a pound of Simcoe hops and a mess of Maris Otter. I am a relatively new AG brewer (5 batches), and know already that I absolutely love this hop and this grain, but I would like to do a SMASH. I am fully on board that this is the best way to learn about my ingredients. I also bought some Mosaic, but I plan to brew a 7 gallon Simcoe/MO FWH IPA, then split it into a 5 gallon "true" SMASH, and 2 separate gallons (in a separate carboy) that are dry-hopped with Mosaic.

I also plan (and I know this will piss off some SMASH enthusiasts) to *lightly* toast a few pounds of the Maris Otter for the single mash. Normally, my IPAs have other malts and a bit of body. I like this, and want some malt in the final product.

Here is what I am looking at:

14 lbs Maris Otter [87.5% of grain]
2 lbs Maris Otter (toasted at 350 for 20 minutes) [12.5% of grain]
0.5 oz Simcoe First Wort Hop 60 min. [33 IBU]
1 oz Simcoe 20 min. [16.5 IBU]
1 oz Simcoe 15 min. [14.9 IBU]
1 oz Simcoe 10 min. [10.9 IBU]
1 oz Simcoe 5 min. [6 IBU]
1 oz Simcoe flameout steep (20 min) [0 IBU]

Dryhop 5 gallons with 1.5 oz Simcoe.

Move another 2 gallons to a different carboy and dryhop (eventually) with 1 oz Mosaic.

Beersmith says the two different beers are 66.5 IBUs (without Beersmith accounting for the flameout addition). This is a 4.7 ABV beer.

I don't know how to build the toasting into Beersmith. Is this enough? I am toasting after milling.

Any thoughts or comments on the recipe(s)? Any thoughts on mash temp, if I want some body and malt presence? Any thoughts on my toasting?

Thanks in advance.
I like your recipe as is, I bet this will be delicious. What is your OG, estimated FG, and yeast? That will help determine a mash temp.
__________________

Homebrewing blog: http://bagendbrewery.wordpress.com

Beer Engine Caskegerator - Hand pump/keg enclosure for Real Ale at home.

AnchorBock is offline
 
Reply With Quote Quick reply to this message
Old 01-12-2013, 03:26 AM   #9
BBFCreatureFM
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: Miami, FL
Posts: 34
Liked 1 Times on 1 Posts

Default

Quote:
Originally Posted by AnchorBock

I like your recipe as is, I bet this will be delicious. What is your OG, estimated FG, and yeast? That will help determine a mash temp.
I will have to check on OG and FG, but Beersmith won't be right, I don't think, because it won't account for the toasted maris otter, which should raise the FG.

I have a number of packets of SO4 and SO5 on hand. Hadn't decided which to reconstitute and pitch. Maybe the SO4. Aiming for something clean. I do not want the yeast in the way.

Leaning towards mashing around 152 to 154, but if I get within a degree or so, I will be pleased and generally don't worry too much. Thanks also to everyone for good suggestions. I may move the 15 min addition to dry hop. I will play it by ear. Toasting tomorrow, then letting toasted malts sit for a week in a paper bag, as other threads suggest, to allow off flavors to dissipate. Then brewing next weekend, unless life gets in the way.
__________________

-----------------------------------
Primary 1: Belgian Blonde
Primary 2: Apricot Belgian Blonde
Primary 3: Ed Wort's Aphelwein

BBFCreatureFM is offline
 
Reply With Quote Quick reply to this message
Old 01-12-2013, 12:48 PM   #10
BBFCreatureFM
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: Miami, FL
Posts: 34
Liked 1 Times on 1 Posts

Default

Quote:
Originally Posted by BBFCreatureFM

I will have to check on OG and FG, but Beersmith won't be right, I don't think, because it won't account for the toasted maris otter, which should raise the FG.

I have a number of packets of SO4 and SO5 on hand. Hadn't decided which to reconstitute and pitch. Maybe the SO4. Aiming for something clean. I do not want the yeast in the way.

Leaning towards mashing around 152 to 154, but if I get within a degree or so, I will be pleased and generally don't worry too much. Thanks also to everyone for good suggestions. I may move the 15 min addition to dry hop. I will play it by ear. Toasting tomorrow, then letting toasted malts sit for a week in a paper bag, as other threads suggest, to allow off flavors to dissipate. Then brewing next weekend, unless life gets in the way.
According to Beersmith,

OG = 1.062
estimated FG = 1.017
__________________

-----------------------------------
Primary 1: Belgian Blonde
Primary 2: Apricot Belgian Blonde
Primary 3: Ed Wort's Aphelwein

BBFCreatureFM is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Maris Otter/Cascade SMaSH ChemEMc Recipes/Ingredients 29 05-20-2012 10:20 PM
Maris Otter + Amarillo SMaSH montbardbrewing Recipes/Ingredients 4 05-19-2011 05:21 PM
Maris Otter/Cascade SMaSH? mychalg9 Recipes/Ingredients 9 11-11-2010 12:22 PM
SMaSH with Maris Otter...need a little help JNye Recipes/Ingredients 5 06-08-2010 12:17 AM
Brewed my first AG; Simcoe & Maris Otter SMaSH Beerzoid All Grain & Partial Mash Brewing 10 04-29-2009 06:04 PM