Well, kids, it's finally ready to drink. I did a SMaSH not long ago which turned out really, really well. Without further ado, here's the recipe:
Anglo-American SMaSH
Recipe Specifics
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Batch Size (Gal): 3.00 Wort Size (Gal): 3.00
Total Grain (Lbs): 5.00
Anticipated OG: 1.045 Plato: 11.19
Anticipated SRM: 3.2
Anticipated IBU: 18.9
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
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100.0 5.00 lbs. Pale Malt(2-row) America 1.036 2
Hops
Amount Name Form Alpha IBU Boil Time
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0.25 oz. Goldings - E.K. Whole 4.75 0.0 0 min.
0.50 oz. Goldings - E.K. Whole 4.75 16.0 First WH
0.25 oz. Goldings - E.K. Whole 4.75 3.0 20 min.
Extras
Amount Name Type Time
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0.25 Tsp Whirlfloc Other 15 Min.(boil)
0.25 Tsp Yeastex Other 15 Min.(boil)
Yeast
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Danstar Windsor
Here's a piccy:
It's darker in the photo than in real life. I don't have the photography setup for this stuff.
Anyway, it's super pale, crisp, and refreshing. The Windsor made it as fruity as a street market, and the whole Goldings are quite fine indeed. It was bottle-conditioned with Turbinado sugar.
As you can see, it's quite bright, also; I added no fining to the beer other than patience. Windsor clears very well on its own, and I had no problems with attenuation: 48 hours after pitching the gravity was 1.012. After that it was a matter of waiting. Six weeks from grain to glass.
Next time, I don't think I'll change anything. I could toast some of the malt, but I rather like the beer as-is!
Cheers,
Bob
SMaSHing, baby!
(10characters_please)
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