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Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > First time AG brewer has questions on a SMaSH recipe.
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Old 05-13-2012, 05:28 AM   #1
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Default First time AG brewer has questions on a SMaSH recipe.

I'm trying to piece together a recipe for my first AG batch. I have an 8gal kettle, a 10 gal rubbermaid cooler, a 50ft X 3/8" SS chiller, a submersible pump and I'll be getting all of the proper tubing before I begin. However, since this is my first AG batch I want to make a simple recipe. I'm going for a SMaSH. I have beersmith, so I'm able to plug in my ingredients there, but I want some feedback from some of the more experienced AG brewers in this section.

Here is a recipe that I found. Most people in the thread it was posted in seem to agree it would make a good beer. I'm looking to do an IPA.

15lbs Maris Otter
1oz Centennial 75 minutes (FWH)
.5oz Centennial 60 minutes
.5oz Centennial 30 minutes
.5oz Centennial 15 minutes
.5oz Centennial 5 minutes
1oz Centennial Dry Hop

From what I've read Maris Otter is a maltier grain, so am I correct to assume I should mash at a lower temperature? I was thinking 152°F.

Also, does anyone have any tips for a first time AG brewer? Any and all help/critique will be appreciated. Thanks in advance!

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Old 05-13-2012, 08:20 AM   #2
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I know you are wanting to do a SMaSH, but IMO, I would use 50/50--Maris Otter/Domestic 2-row.

Beyond that if you choose to use the 100% MO, then I would say mash at 153-154°F. You will likely lose 1-2°F over the hour long mash. It is a nuttier/toastier grain, if maltier is the chosen perception then I wouldn't mash too low since you aren't adding any crystal malt in a SMaSH.

Otherwise your hopping schedule looks good.

Should turn out well.

Cheers!

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Old 05-20-2012, 11:09 AM   #3
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Bump.


Hopefully I can get more than one person to reply.

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Old 05-20-2012, 12:59 PM   #4
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Go with the the recipe you have and put a six pack a side. Then do the same recipe but try the domestic 2 row instead or use the MO and try a different hop. Now you can take the six pack you saved and compare it with the new batch. This is the best way I know of to teach yourself the differences in the taste of malts, hops, and yeast.

And no you do not need to use a lower temperature. So do this recipe again but with 2 row so you know what they mean by maltier grain.

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Old 05-20-2012, 01:30 PM   #5
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Recipe looks good...advice i would give is pre heat your mash tun and itll hold your temp better, and make sure you stir the mash every 20 mins or so

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Old 05-20-2012, 01:37 PM   #6
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Old 05-20-2012, 01:49 PM   #7
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My first few AG brews were 2.5gal recipes. Makes the brew day shorter, the ingredients more manageable, and expense (especially given the likelihood of a mistake) much lower.

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Old 05-20-2012, 09:05 PM   #8
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Awesome. Thanks for the replies, guys.

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Old 05-21-2012, 02:39 AM   #9
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My first AG was a Vienna/Northern Brewer SMaSH and I love it and am sad I only have about a 6-pack left that I'm trying to save. I have heard good things about Marris Otter but haven't brewed with it yet so I can't comment on that particular grain. I love Centennial, especially in a dry-hop. As stated above, pre-heating the mash tun is a must. After you dough in, the temps will read a little high for a while until the grains absorb all the heat. Stir like mad when you dough in and also when you sparge. With a large grain bill like that, you may experience lower efficiency than you are expecting so take a pre-boil gravity reading so you can boil down if you are concerned about hitting your expected OG. We are fairly close and if you wanted to do a bottle swap of your SMaSH when it's done for one of mine shoot me a PM.

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Old 05-21-2012, 10:06 AM   #10
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Quote:
Originally Posted by OClairBrew View Post
My first AG was a Vienna/Northern Brewer SMaSH and I love it and am sad I only have about a 6-pack left that I'm trying to save. I have heard good things about Marris Otter but haven't brewed with it yet so I can't comment on that particular grain. I love Centennial, especially in a dry-hop. As stated above, pre-heating the mash tun is a must. After you dough in, the temps will read a little high for a while until the grains absorb all the heat. Stir like mad when you dough in and also when you sparge. With a large grain bill like that, you may experience lower efficiency than you are expecting so take a pre-boil gravity reading so you can boil down if you are concerned about hitting your expected OG. We are fairly close and if you wanted to do a bottle swap of your SMaSH when it's done for one of mine shoot me a PM.
Definitely. I don't know when I'm going to brew this though. At the moment I'm busy mixing a full record, so we'll see when it'll be.
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