The Great Bottle Opener Giveaway

Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > First time AG brewer has questions on a SMaSH recipe.

Reply
 
LinkBack Thread Tools
Old 05-13-2012, 04:28 AM   #1
dfc
Audio Engineer/Instructor
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
dfc's Avatar
Recipes 
 
Join Date: Jul 2010
Location: Chandler, AZ
Posts: 3,038
Liked 196 Times on 166 Posts
Likes Given: 121

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!

__________________

Kegged: Beer
Bottled: Beer, Beer, Beer, Beer, Beer, Beer.
Primary: Beer
Secondary: Beer

How to brew extract (with pictures!)

How to brew extract (Video)

Simple bottling process

dfc is offline
 
Reply With Quote Quick reply to this message
Old 05-13-2012, 07:20 AM   #2
Schnitzengiggle
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Location: Tucson, AZ
Posts: 2,664
Liked 29 Times on 22 Posts
Likes Given: 16

Default

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!

__________________
follow me @ Broken Glass Brewery

Okham's Razor - simplest explanation is usually the correct one.

My DIY Kegerator - My DIY Fermentation Chamber - My DIY Portable Pump Box
Schnitzengiggle is offline
 
Reply With Quote Quick reply to this message
Old 05-20-2012, 10:09 AM   #3
dfc
Audio Engineer/Instructor
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
dfc's Avatar
Recipes 
 
Join Date: Jul 2010
Location: Chandler, AZ
Posts: 3,038
Liked 196 Times on 166 Posts
Likes Given: 121

Default

Bump.


Hopefully I can get more than one person to reply.

__________________

Kegged: Beer
Bottled: Beer, Beer, Beer, Beer, Beer, Beer.
Primary: Beer
Secondary: Beer

How to brew extract (with pictures!)

How to brew extract (Video)

Simple bottling process

dfc is offline
 
Reply With Quote Quick reply to this message
Old 05-20-2012, 11:59 AM   #4
BobC
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Anchorage, Alaska
Posts: 269
Liked 6 Times on 6 Posts
Likes Given: 8

Default

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.

__________________

Primary 1 - Smash 1
Primary 2 - Smash 2
Primary 3 - Belgium Triple
Bottled - Oatmeal Stout, ESB, Belgium Light.

BobC is offline
 
Reply With Quote Quick reply to this message
Old 05-20-2012, 12:30 PM   #5
Cincistar
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2011
Location: Dayton, Ohio
Posts: 6
Liked 1 Times on 1 Posts

Default

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

__________________
Cincistar is offline
 
Reply With Quote Quick reply to this message
Old 05-20-2012, 12:37 PM   #6
Dukeman9988
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: Blandon, Pa
Posts: 260
Liked 8 Times on 8 Posts

Default

Take lots of notes so that you can look back and fix what was missed

__________________
Dukeman9988 is offline
 
Reply With Quote Quick reply to this message
Old 05-20-2012, 12:49 PM   #7
Piratwolf
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Va Beach, VA
Posts: 2,103
Liked 126 Times on 118 Posts
Likes Given: 82

Default

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.

__________________
Piratwolf: "I've heard that Belgian Blondes can be "panty droppers" but they're not particularly high IBU nor cheap."

jmendez29: Haha! I get it! :ban:
Wait. You're not talking about beer, right?
You're talking about beer. That could have been a whole lot more fun.
Piratwolf is offline
 
Reply With Quote Quick reply to this message
Old 05-20-2012, 08:05 PM   #8
dfc
Audio Engineer/Instructor
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
dfc's Avatar
Recipes 
 
Join Date: Jul 2010
Location: Chandler, AZ
Posts: 3,038
Liked 196 Times on 166 Posts
Likes Given: 121

Default

Awesome. Thanks for the replies, guys.

__________________

Kegged: Beer
Bottled: Beer, Beer, Beer, Beer, Beer, Beer.
Primary: Beer
Secondary: Beer

How to brew extract (with pictures!)

How to brew extract (Video)

Simple bottling process

dfc is offline
 
Reply With Quote Quick reply to this message
Old 05-21-2012, 01:39 AM   #9
BrewinHooligan
High Class Desert Trash
HBT_SUPPORTER.png
Feedback Score: 5 reviews
 
BrewinHooligan's Avatar
Recipes 
 
Join Date: Dec 2011
Location: Mesa, AZ
Posts: 3,071
Liked 1064 Times on 666 Posts
Likes Given: 1132

Default

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.

__________________

My rule of life prescribed as an absolutely sacred rite smoking cigars and also the drinking of alcohol before, after and if need be during all meals and in the intervals between them.
- Winston Churchill
BrewinHooligan is online now
 
Reply With Quote Quick reply to this message
Old 05-21-2012, 09:06 AM   #10
dfc
Audio Engineer/Instructor
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
dfc's Avatar
Recipes 
 
Join Date: Jul 2010
Location: Chandler, AZ
Posts: 3,038
Liked 196 Times on 166 Posts
Likes Given: 121

Default

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.
__________________

Kegged: Beer
Bottled: Beer, Beer, Beer, Beer, Beer, Beer.
Primary: Beer
Secondary: Beer

How to brew extract (with pictures!)

How to brew extract (Video)

Simple bottling process

dfc is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
ah, all done.. SMASH recipe stoneyrok All Grain & Partial Mash Brewing 4 04-22-2011 08:29 PM
Questions on SMaSH brewing bigolbigbelly All Grain & Partial Mash Brewing 4 12-24-2009 11:39 PM
SMASH Recipe thoughts? zman All Grain & Partial Mash Brewing 12 12-26-2008 06:32 PM
A good recipe for a 1st time AG brewer? jeepmarine71 All Grain & Partial Mash Brewing 10 04-21-2008 04:15 PM
All-grain Hoegaarden Clone Recipe/First time mash questions akira7799 All Grain & Partial Mash Brewing 1 12-11-2005 09:26 PM