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cwilliamsccn · 11-13-2012, 02:58 AM

I am making my first SMaSH ESB tomorrow grain bill is

Est. OG 1.053
Est. IBU 42

11lbs. MO
1.5oz EKG @FWH
1oz @15
1oz @5
.5oz @0
Whilrfloc @15
WLP007

Looking for a good mash and fermentation temp from anyone who has brewed something similar?

Thanks

**tre9er** · 11-13-2012, 03:16 AM

id add some color, maybe a dash of patent? anyways mash around 154. still sorta dry but not super dry

ReverseApacheMaster · 11-13-2012, 03:27 AM

I think 154F is fine for the mash. Fermentation temps depends on the strain and how much character you want from it.

cwilliamsccn · 11-13-2012, 03:34 AM

Quote:

Originally Posted by tre9er

id add some color, maybe a dash of patent? anyways mash around 154. still sorta dry but not super dry

It is a little on the light side of color but I wanted to do a SMASH.. would toasting maybe 2 pounds of the MO darken it? also thanks for the tip on 154F im thinking I will ferment at 68.

**Golddiggie** · 11-13-2012, 03:34 AM

The MO SMaSH I made, and is on tap, was mashed at 150F for an hour. For 'color' I use 11oz of Crystal Maris Otter (makes it still a SMaSH). I also did 1.5oz of EKG (7.20% AA) at 60, 15, 10, and 5 minutes (1.5oz at each step) in a 10.5 gallon batch size into fermenter.

IBU's came out to 39.5, with 6.0% ABV. Damned fine drinker.

I fermented it in the low to mid 60's (used Wyeast 1882-PC). I have an IPA version about to go into serving kegs. That one was about 6.75 gallons into primary. Used 14# MO and 8oz of Crystal MO, mashed at 152F for an hour. I decided to hop burst this time and went with 2oz at 20 minutes, 1.5oz at 15, 1oz at 10, 1oz at 5 and 2oz at 1 minute. Used 1882-PC again and kept it closer to 60F for the fermentation. It's been sitting in the cooler side of the basement for a few weeks (52-56F range). I need to keg it so that iI can carbonate it for when the current keg of MO SMaSH kicks.

It's a recipe I do my best to always have available for drinking.

100% crowd pleaser.

**helibrewer** · 11-13-2012, 04:45 AM

Add 1/2# of Crystal 15L and 1/4# of Crystal 120L

Mash at 152

You could also use WLP002

**Golddiggie** · 11-13-2012, 04:49 AM

Quote:

Originally Posted by cwilliamsccn

It is a little on the light side of color but I wanted to do a SMASH.. would toasting maybe 2 pounds of the MO darken it? also thanks for the tip on 154F im thinking I will ferment at 68.

Rebel Brewer has Crystal MO, which is 55L.

helibrewer and tre9er, the OP wants to do a Maris Otter SMaSH ESB... As such, your comments won't fly...

cwilliamsccn · 11-13-2012, 05:27 AM

Quote:

Originally Posted by Golddiggie

Rebel Brewer has Crystal MO, which is 55L.

helibrewer and tre9er, the OP wants to do a Maris Otter SMaSH ESB... As such, your comments won't fly...

Thanks. I'll drop by morebeer tomorrow since they are down the street and see if they have a crystal MO otherwise im just gonna stick with my SMaSH

**helibrewer** · 11-13-2012, 05:33 AM

Quote:

Originally Posted by Golddiggie

Rebel Brewer has Crystal MO, which is 55L.

helibrewer and tre9er, the OP wants to do a Maris Otter SMaSH ESB... As such, your comments won't fly...

Without some caramel malt sweetness it isn't an ESB. It's maybe a SMaSH Light Hydrid or Blonde Ale

Cellarbrau · 11-13-2012, 05:42 AM

Yes, actually it is.

"... Judges should not judge all beers in this style as if they were Fuller’s ESB clones. Some modern English variants are brewed exclusively with pale malt and are known as golden or summer bitters. ..."

A higher mash temp around 154 will ensure enough body in the absense of any crystal malts. Fermenting a bit warm, around 68 will produce some esters will be very pleasant with no clashing caramel flavors.

Also, I would add the whirlfloc @ 5 minutes. It starts to denature after ~10 mins of boiling.