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Old 03-06-2010, 02:15 AM   #31
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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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Old 03-06-2010, 01:53 PM   #32
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Hmmm, I wonder how this recipe would do with Wyeast 2112......................Anyone know what the WLP equivalent is?

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Old 03-06-2010, 04:28 PM   #33
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Quote:
Originally Posted by Pick View Post
Hmmm, I wonder how this recipe would do with Wyeast 2112......................Anyone know what the WLP equivalent is?
The internet is a wonderful thing. WLP810
http://www.whitelabs.com/beer/strains_wlp810.html
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Old 03-06-2010, 04:57 PM   #34
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What do you guys think about this recipe with cascade? I have a pound of cascade coming from Niko's sale.

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Old 03-11-2010, 01:29 AM   #35
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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.

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Old 11-06-2010, 05:53 AM   #36
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Bumping because I'm going to SMaSH this up as well. Anybody brewed it since the last post?

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Old 12-30-2010, 10:54 AM   #37
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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?

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Old 02-09-2012, 07:27 PM   #38
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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.

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Old 03-14-2012, 07:15 PM   #39
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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.

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Old 03-30-2012, 10:56 PM   #40
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Quote:
Originally Posted by Brickwalker View Post
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.
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.
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