ghpeel

Recipes 

Chris's Vienna/Centennial is good, I'll attest to that. I don't think I've had a bad smash yet actually.

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Kegged: Mr. Hyde's Dark Hearted English Ale, Pumpkin Lager, Bro'Hemian Pilsner
Lagering:
Primary:
Resting: Stinky Pete's Midnight Wheat
No-Chill: Graham's Cracker Brown Ale
Bottled: Lowland Oatmeal Porter, Adieu Travail Belgian Sour, Golden Blossom Braggot

Pick

Recipes 

Hmmm, I wonder how this recipe would do with Wyeast 2112......................Anyone know what the WLP equivalent is?

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Keg 1: Empty
Keg 2: Drinking Ed Wort's Apfelwein 3.5.10
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skeeordye11

Recipes 

The internet is a wonderful thing. WLP810
http://www.whitelabs.com/beer/strains_wlp810.html

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Dave258

Recipes 

What do you guys think about this recipe with cascade? I have a pound of cascade coming from Niko's sale.

markg388

Recipes 

I don't go for IPA's or real hoppy beers that much, so I brewed mine more like a lighter-colored amber ale. I used 2 ounces in 5gal and it's fantastic, this is a good combo for sure.

10.5# Vienna (Best Malz)

.65oz Centennial - 60 min - 24.1 IBU
.35oz Centennial - 5 min
1oz Centennial - Dry hop

1 packet Safale-05

Vienna and cascade hops should be just fine, go for it.

NorCalAngler

Recipes 

Bumping because I'm going to SMaSH this up as well. Anybody brewed it since the last post?

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NewerBrewer28

Recipes 

I'm fairly positive that I'm going to brew this as my tenth batch. I knew I wanted something that contained primarily Centennial, and this looks amazing. Because this will be my first SMaSH though, I have a question. Does steeping the Vienna at 150 extract all of the fermentable sugars, or are there other steps that need to be taken?

Brickwalker

Recipes 

I just brewed this last weekend. Ended up splitting it into two 2.5 gal batches. One batch I used the centennial like the OP, and the other batch I used chinook but I matched it with the IBU's of the centennial. I also quasi-continuous hopped it. I took the bittering hops and spread them out evenly over the first 30 minutes of the boil adding them every 5 minutes. I then took the 30 and 20 minute hops and spread them out evenly over the last 30 minutes of the boil, adding them every 5 minutes as well. I will dry hop each batch with 1/2oz of each batches respective hops.

I hit my numbers pretty much exactly on each batch during the brew session. Should be interesting to drink these side by side. I'll update when I get a chance to taste.

Brickwalker

Recipes 

Update: Tasted my bottled vienna-centennial/chinook smash. They both came out great! The chinook has an aftertaste like you just took a big gulp of grapefruit juice. My brother in law was shocked when I told him there was no grapefruit juice in it. I dont remember the centennial as well, it was also very citrusy. Reminded me a lot of Bells two hearted (for obvious reasons).

The only beef i have is they are both a bit one dimensional, all hop little to no malt. But I think this will make them great summer beers. Next up, 10gal smash split into nelson-sauvin/amarillo/simcoe/citra 2.5gal batches.

JerzBrew

Recipes 

I know exactly what you mean here. I did a Marris Otter/Cascade smash that ended up tasting Cascade and nothing else. Was pretty good, but a little malt backbone would have done wonders for the beer.

So I just did a Vienna/Hallertau SMaSH mashed at 154 and only 15 or 20 IBUs with Wyeast American Ale II. It's a better California Common than the California Common I did a few months ago.

Vienna SMaSHes rock.