kaz4121

Recipes 

Made a delicious brew with just 2-row and summit hops. Turned out extremely bright, full of tangerine flavor and aroma. One of my best beers to date, hands down. Keg only last a few hours with friends over.

Sometimes simple is the best policy.

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Third Leap Brewing Co.
Taking the Leap since 2010
http://www.thirdleapbrew.com

lunshbox

Recipes 

Next Sunday I will be making a Citra smash pale ale with grain from a local maltster. The malt is like a more bready version of MO. I will be adding most of my hops at 10-5-flameout. I am not a giant fan of traditional APA's as they are usually all bitter and no flavor.

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Primary: Old Bootlegger Imperial Porter, Mill Worker's Breakfast Oatmeal Coffee Porter
Secondary: Oud Bruin, Berlinner Weisse, Apfelwein
Barrel: Whiskey :P
Kegged: Mill Worker's Breakfast Base
Planned: Pure-T Pale with Citra, G-Town Brown 2.1, Muddy Banks Irish Red

greggreg66

Recipes 

Yeah, I agree with above. I want to try chucking more hops in later on in the boil as I usually put more in at the start! All good though

captgus

Recipes 

I'm a few days from bottling and I have no idea how the final product will end up but I brewed my first SmaSH a few weeks ago:

10.5 LB Gambrinus Pale Malt
.5 oz Nelson Sauvin FWH
1 oz Nelson Sauvin 10 min
1 oz Nelson Sauvin flame out
.5 oz Nelson Sauvin last 5 days in primary
1 oz Nelson Sauvin 5 days in secondary
US-05

JoesInBoston

Recipes 

I just finished a Vienna/Cascade SMaSH. Probably the best beer I've made yet. Double batch sparged and did 120 minute boil.

Recipe for a 1.5 gallon batch:

4 pounds Vienna

.25 oz cascade leafs (8.9% AA) @ 120 minutes
.25 oz cascade leafs (8.9% AA) @ 90 minutes
.25 oz cascade leafs (8.9% AA) @ 50 minutes
.25 oz cascade leafs (8.9% AA) @ 1 minute

Use WLP001, but ferment really low. I fermented at 62-63 for 5.5 weeks.

Calculators put it at about 70 IBU.

I just tasted a bottle that had only conditioned for one week, but it was superb compared to other beers I've done. The only thing I would do next time is add a 15 minute addition and a dry hop addition. The hop aroma is there, but I want a bit more.

shoreman

Recipes 

Does the Vienna attenuate? I'd never think of using it as a base malt.

__________________
HopScheduler iPhone App out now http://hopscheduler.com Plan out and time your hop additions on brew day.

Small Homebrew
on a quest to brew the best beers under 3% (SG of 1.032 or less)

zachattack

Recipes 

It's definitely a base malt. Ever have a Vienna lager?

shoreman

Recipes 

Ya but didn't think it was all Vienna - I thought it was named for the region it comes from.

__________________
HopScheduler iPhone App out now http://hopscheduler.com Plan out and time your hop additions on brew day.

Small Homebrew
on a quest to brew the best beers under 3% (SG of 1.032 or less)

zachattack

Recipes 

Well it is, but a lot of the recipes use Vienna as the base malt. I think of Vienna as a tamer, nuttier version of Munich, and there are plenty of styles that are almost all Munich (dunkel, bock, marzen, alt, etc.)

shoreman

Recipes 

Ok cool I'm going to try it out

__________________
HopScheduler iPhone App out now http://hopscheduler.com Plan out and time your hop additions on brew day.

Small Homebrew
on a quest to brew the best beers under 3% (SG of 1.032 or less)