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Old 09-13-2013, 04:24 PM   #11
vinper
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My shame. I did not realize i bought smash extract kit from Northern ,till 1/2 way through boil . I thought I bought smashing pumpkin . I'm now thinking to add pumpkin pie spice to it in a secondary.

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Old 09-13-2013, 06:02 PM   #12
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Quote:
Originally Posted by Sir-Hops-A-Lot
I had a SMASH brew the other day that could become a SHAME brew
Marris Otter and Citra using Saf-05 yeast
Delicious
+1 on this, easy and good beer too!
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Old 09-14-2013, 08:59 AM   #13
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Nice idea. I'm planning on doing something similar with 13 types of hops and 1/2-gallon LME-based batches. More here.

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Old 09-24-2013, 03:47 PM   #14
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I ended up making a SHaME brew this past weekend. A Belgian single with 5 lbs. Pilsen Light DME and Hallertau hops with WLP500. I guess it is kind of cheating that I used a bit of sucrose.

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Old 09-26-2013, 04:44 PM   #15
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This is a fantastic idea that I do regularly. I do it because my SHaME recipe is dead easy and keeps beer in the pipeline:

3 lbs Briess Golden Light DME (late)
2 lbs ditto in boil

Hops to ~30 IBU, then a flavor/aroma addition at flameout (before I add the late DME)

Yeast (usually S-04)

Easy-peasy, lemon-squeezy. And tasty as hell!



Bob

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Old 10-01-2013, 01:58 AM   #16
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Quote:
Originally Posted by Sir-Hops-A-Lot View Post
I had a SMASH brew the other day that could become a SHAME brew
Marris Otter and Citra using Saf-05 yeast
Delicious
According to the NB gm, the marris otter is the only single grain extract they have, so it could be a shame smash!
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Old 10-08-2013, 03:31 PM   #17
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I'm looking for some SHaME recipe advice, I have
7# Maris Otter LME
6oz Mosaic
1 US-05
I have the capability to do a full boil. With the reviews I've seen about using Mosaic as bittering hop is a bit of a waste, I wonder If I should just do a shorter boil i.e. 20 minutes.
2oz at 20 min
1oz at 10
1oz flameout
2oz dry hop
Looks like about 70 IBUs

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Old 10-09-2013, 09:40 PM   #18
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For me, that's waaaaaaay too much hops. It'll be a hops tea, nothing more. Seek balance. The point of SMaSH brewing is to explore the flavors of base malt as well as hops varieties and yeast strains.

If you insist on brewing hops tea, don't waste the extra dosh on the MO LME. Just use any old gunk.

Bob

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Old 10-09-2013, 10:00 PM   #19
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I've read if it's all late addition hops you need to add considerably more. I'm open to suggestions

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Old 10-09-2013, 10:20 PM   #20
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I'd bitter to no more than 15-20 IBU, then add a hint of hops at flameout. Put it this way - in my 5-gal Anglo-American SMaSH I use Goldings: a half-ounce for 60, a quarter-ounce at 20, and a quarter-ounce at flameout. More than that totally swamps the malt. I mean TOTALLY. You're talking about a much more assertive variety. See what you have to add at 20 minutes to get 15-20 IBU, then add a tiny bit at flameout. I think you'll be surprised.

Bob

EDITED TO ADD: The awesome part of your idea to boil hops for 20 minutes only is that you needn't boil it longer than 20 minutes at all.

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