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Old 01-10-2013, 05:49 PM   #1
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Default M.O. & Fuggles SMASH - Aging?

Hi Guys!

A big event is coming in October 2014 (My Dad 60th) and another one somewhere in 2014-2015 (My childhood friend's Wedding). For both I want (and been asked) to brew a big big. I wanted something big and strong, but not exagerate of excentric (I mean... not a Quintuple Chocolate Vanilla Stout, ya know...). I was looking for something simple, but noble, elegent, classy... Then I had the idea of a traditionnal english style Barleywine, or Burton Ale of some sort. Then I said to my self, why not 100% Marris Otter and 100% Fuggles?

Then I realized it have been done hundreds of time. I guess that's mean I wasn't off the road with my idea!

So, I'm asking for your experience with this particular SMASH.

How does it age? Which way it's taking after 6 months, 1 year, 2 years, 3 years?

I'm planning OG 1085 and 80-100 IBUs, oh and with WLP007 Dry English Ale

Thanks!

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Old 01-10-2013, 06:21 PM   #2
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i have no experience aging such a SMaSH. however, it seems to me that aging won't do a whole lot - mostly just mellow out the hot alcohols (if there are any). i'd want to toss in 5-10% darker crytals to lend a little color. dark malts also change the most over time. something like 3-4% english chocolate and 3-4% english medium (AKA 50-60).

it's not that an all-MO beer won't change over time, it will, i just prefer the taste of age dark malts over the taste of aged all-pale malt.

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Old 01-10-2013, 09:48 PM   #3
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Quote:
Originally Posted by sweetcell View Post
i have no experience aging such a SMaSH. however, it seems to me that aging won't do a whole lot - mostly just mellow out the hot alcohols (if there are any). i'd want to toss in 5-10% darker crytals to lend a little color. dark malts also change the most over time. something like 3-4% english chocolate and 3-4% english medium (AKA 50-60).

it's not that an all-MO beer won't change over time, it will, i just prefer the taste of age dark malts over the taste of aged all-pale malt.
Yhea, I was thinking about adding a pound of some Crystal 40 and maybe a tiny bit of roasted something.. still not decided.
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Old 01-11-2013, 12:33 AM   #4
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I did a MO SMaSH once about two years and it came out great. It was a low grav beer, though and got consumed rather quickly. If you're going to make a Burton ale, I'd say don't age it, but as a barleywine I think it would age nicely.

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Old 01-11-2013, 12:40 AM   #5
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Make the best beer you can; typically this is not a SMaSH. I hope whatever you decide works out.

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Old 01-11-2013, 01:23 AM   #6
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I have some leftover from my german lagers... 1lb of Munich and 0.5lb of Vienna. It would do 6% and 3% of the grist. It could add a little german touch to it.

What do you think?

12lb Maris Otter
1lb Caramel 30L
1lb Munich
1lb Vienna

6oz of Fuggles

A Sherlock's Bock.

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Old 01-11-2013, 02:19 AM   #7
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Quote:
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Make the best beer you can; typically this is not a SMaSH. I hope whatever you decide works out.
woa... excellent advice. you make a smash to explore a particular malt and a hop. not to say that the beer can't be excellent, but excellence isn't the primary goal.
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What hops should I grow? Hop grower's comparison table. Looking for cheap honey?

Drinking: a farmhouse with ECY08 & brett blend, wet-hopped harvest ale x 2, second runnings dark ale with vanilla
Fermenting: (nothing active)
Aging: imperial chocolate stout, sour cherry mead, oud bruin & a few other sours, acerglyn, a BDSA
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Old 01-11-2013, 03:02 AM   #8
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woa... excellent advice. you make a smash to explore a particular malt and a hop. not to say that the beer can't be excellent, but excellence isn't the primary goal.
Well in my case, I want to do the best beer I can. I thought SMASH with MO and Fuggles could be a good idea, but if some crystal and/or small amount of other malts can improve the beer, I'll go this way. I don't really care if I call if Smash or not.
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Old 01-11-2013, 03:37 AM   #9
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I like your idea of making a barleywine. I'm looking to make one for my 5th wedding anniversary, late Nov 2014. There are only a couple recipes mentioned in this thread, but Denny's recipe oughta be pretty good.
http://www.homebrewtalk.com/f12/big-...ations-379453/

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Old 01-11-2013, 08:53 PM   #10
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Okay, I think I'm set.

Next month, I'll brew one barleywine.
Maris Otter, 1 lb Cara, 1lb Munich, and Fuggles

Next summer, I'll brew the one for my Dad. Same thing, but really SMASH with homegrown fresh Fuggles.

Then a few months later, I'll brew the one for the wedding, with a bit of roasted this time.

Then I'll keep a few bottles of each and mark them: 1 year, 2year, 3 year and 5 year.

So I'll have a sight on the evolution of the three

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