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Old 02-12-2011, 10:28 PM   #1
honkey
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Default How would you SMaSH?

I just posted this on the beeradvocate forum, but I was curious to see if there are going to be different schools of thoughts between the two forums. There is no right answer to this question, I just want to see what you guys would do, before I decide how I am going to do my experiment...

I am a huge fan of SMaSH pale ales. I have never done two side by side, but I was thinking about doing two separate SMaSH's together. My idea right now is to order 20 lbs of Briess 2-Row, collect 15 gallons, and split them into 2 separate worts and make one with Centennial and one with Amarillo. Now is when it gets tricky. I want them to have the same amount of bitterness.

If this was your experiment, would you target the exact same IBU's and change the amount of late addition hops or would you just calculate the bitterness from the 60 minute addition and just say that the bitterness from the late addition hops are just part of the flavor of that hop?

Also, once this is kegged, if I blend the beers in the glass, would this be an accurate taste of what it would taste like if I just did a Centennial/Amarillo blend in the boil? A professional brewer once told me that he used to do that with multiple single hop IPA's and he would blend them to find the perfect combination. Is it really that simple?

There is not a correct answer to this question, but I want to see what you guys think the pros and cons are of the different thoughts.

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Old 02-12-2011, 10:33 PM   #2
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different thoughts.
My thoughts are you best not homebrew in Alabama... Lest things have changed in the last couple months.
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Old 02-12-2011, 10:33 PM   #3
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My thoughts are you best not homebrew in Alabama... Lest things have changed in the last couple months.
Not really helpful...
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Old 02-12-2011, 10:46 PM   #4
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Not really helpful...
More helpful than you might understand. Read.
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Old 02-12-2011, 11:51 PM   #5
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You can easily make them the same bitterness at the same time in the boil by adjusting the amounts of each you add at the same time in the boil to be equal in IBU's.

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Old 02-12-2011, 11:52 PM   #6
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To the last question it would NOT be the same as if they were boiled togather, or blended togather and aged, but it would be similar-esque. There are processes that go on in boiling and yet different ones in aging that connot be duplicated by mixing beer out of the tap.

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Old 02-13-2011, 12:16 AM   #7
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Late additions should be the same so you get equal flavor & aroma contributions. Then adjust the bittering addition so the total IBUs are the same, so you get the same bitterness to the beer.

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Old 02-13-2011, 12:57 AM   #8
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Late additions should be the same so you get equal flavor & aroma contributions. Then adjust the bittering addition so the total IBUs are the same, so you get the same bitterness to the beer.
All of your additions should be at equal times and should be adjusted to provide the same percentage of your overall IBU's
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Old 02-13-2011, 01:14 AM   #9
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All of your additions should be at equal times and should be adjusted to provide the same percentage of your overall IBU's
This is something I have thought of...
Pretend if there were International Flavor Units, similar to IBU's. Is it possible that one hop with 20% AA could contribute 100 IBU's and 30 theoretical IFU's and a hop that contains 10% AA could contribute 50 IBU's and still give 30 IFU's using the same amount of hops? So some hops with lower alpha acid could give a strong flavor while higher alpha acid hops do not provide as strong of a flavor... Just a thought that has crossed my mind. I know that Amarillo for me gives a very distinct flavor, whereas Perle with the same amount of alpha acids does not give as strong of a flavor for me... Just a thought.
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Old 02-13-2011, 01:23 AM   #10
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Check this out.Hop utilization chart

The flavor contribution of each different hop varies by the hop. This chart will give you an idea of how to maximize what you are looking to gain from each hop.

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