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Old 07-12-2008, 08:11 PM   #1
Schlenkerla
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Default All-Grain - Summit SMaSH Beer

Recipe Type: All Grain
Yeast: Nottingham
Yeast Starter: None
Additional Yeast or Yeast Starter: None
Batch Size (Gallons): 5.00
Original Gravity: 1.054
Final Gravity: 1.010
IBU: 35.2
Boiling Time (Minutes): 60
Color: 5.3
Primary Fermentation (# of Days & Temp): 14 @ 68
Additional Fermentation: N/a
Secondary Fermentation (# of Days & Temp): 14 @ 68

Here's my latest SMaSH Beer. I won 1st Place in my HB Club Competetion!!!

I hopped it with Summit & Toasted 1/2 lb of pale malt. It has the great tangerine-orange taste mixed with a toasty grain flavor. Aroma is great. It smells quite citrusy since it was dry hopped.

Try it, tell me what you think!!!



Summit Smash Beer

05-24-2008 Smash Beer #2

A ProMash Brewing Session Report
--------------------------------

Brewing Date: Saturday May 24, 2008
Head Brewer: Ed
Asst Brewer: Buzz
Recipe: Smash Beer 2

AHA Style and Style Guidelines
-------------------------------

10-A American Ale, American Pale Ale

Min OG: 1.045 Max OG: 1.060
Min IBU: 30 Max IBU: 54
Min Clr: 5 Max Clr: 14 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 10.00
Anticipated OG: 1.054 Plato: 13.28
Anticipated SRM: 5.3
Anticipated IBU: 42.2
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Actual OG: 1.047 Plato: 11.58
Actual FG: 1.012 Plato: 3.07

Alc by Weight: 3.56 by Volume: 4.55 From Measured Gravities.
ADF: 73.5 RDF 61.2 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 76 %
Anticipated Points From Mash: 53.78
Actual Points From Mash: 54.37


Pre-Boil Amounts
----------------

Evaporation Rate: 18.00 Percent Per Hour

Raw Pre-Boil Amounts - only targeted volume/gravity and evaporation
rate taken into account:

Pre-Boil Wort Size: 6.10 Gal
Pre-Boil Gravity: 1.044 SG 10.98 Plato

With sparge water, mash water, additional infusions, vessel losses, top-up
water and evaporation rate recorded in the Water Needed Calculator:

Water Needed Pre-Boil Wort Size: 6.49 Gal
Water Needed Pre-Boil Gravity: 1.041 SG 10.33 Plato


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
95.0 9.50 lbs. Pale Malt(2-row) America 1.036 2
5.0 0.50 lbs. Toasted Malt(2-row) America 1.033 30

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.25 oz. Summit Whole 16.50 18.1 60 min.
0.25 oz. Summit Whole 16.50 16.3 45 min.
0.25 oz. Summit Whole 16.50 4.8 15 min.
0.25 oz. Summit Whole 16.50 3.0 5 min.
1.00 oz. Summit Whole 18.00 0.0 0 min.
2.00 oz. Summit Whole 16.50 0.0 Dry Hop


Yeast
-----

Danstar Nottingham


Mash Schedule
-------------

Mash Type: Single Step
Heat Type: Infusion

Grain Lbs: 10.00
Water Qts: 13.00 - Before Additional Infusions
Water Gal: 3.25 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.30 - Before Additional Infusions

Tun Thermal Mass: 0.00
Grain Temp: 56 F

Dough In Temp: 165 Time: 0
Saccharification Rest Temp: 152 Time: 60
Mash-out Rest Temp: 158 Time: 10
Sparge Temp: 175 Time: 10

Runnings Stopped At: 1.010 SG 2.56 Plato


Additional Infusion Temperatures And Amounts
--------------------------------------------

Mash Out Step: 5.29 Qts of 175 Degree Water Added


Total Mash Volume Gal: 5.37 - After Additional Infusions

All temperature measurements are degrees Fahrenheit.



Water Needed For Brewing Session
--------------------------------

Sparge Amount: 3.25 Sparge Deadspace: 0.00 Total Into Mash: 3.25

Total Grain Lbs: 10.00 Qts Per Lbs: 1.83 Total From Mash: 3.37
Mash Gallons: 4.57
Grain Absorption: 1.20

Amount Lost in Lauter Tun Deadspace,
Grant and Misc. to Kettle: 0.13

Top Up Water Added to Kettle: 0.00
Amount into Kettle: 6.49

Boil Time (min): 60.00 Evaporation Rate: 18.00
Amount after Boil: 5.32

Left in Kettle Deadspace: 0.25
Left in Hopback: 0.00
Left in Counterflow Chiller: 0.00
Left in Other Equipment / Other Absorption: 0.25

Amount to Chillers: 4.82
Amount After Cooling (4 perc.): 4.63



Grain absorption rate is: 0.12 (Gallons Per Lbs)

Evaporation rate is Percent per Hour

This formulation will yield 4.63 gallons of fermentable wort.

You will need 7.82 gallons of water for the complete brewing session.


Efficiency Specifics
--------------------
Recipe Efficiency Setting: 75 %


With sparge water, mash water, additional infusions, vessel losses, top-up
water and evaporation rate recorded in the Water Needed Calculator:

Target Volume (Gal): 6.49
Estimated OG: 1.041 Plato: 10.33


Raw Pre-Boil Targets - only targeted volume/gravity and evaporation
rate taken into account:

Target Volume (Gal): 6.10
Estimated OG: 1.044 Plato: 10.98


Post-Boil Targets:

Target Volume (Gal): 5.00
Estimated OG: 1.054 Plato: 13.28


Recorded Actuals - Measurement Taken In Kettle:

Recorded Volume (Gal): 6.50
Recorded OG: 1.042 Plato: 10.43


At 100 percent extraction from the maximum mash potential:

Total Points: 71.70
Points From Mash: 71.70
Points From Extract/Sugar: 0.00


With the recipe efficiency setting, you should have achieved:

Total Points: 53.78
Points From Mash: 53.78
Points From Extract/Sugar: 0.00


Actuals achieved were:

Actual Points From Mash: 54.37
Actual Mash System Efficiency: 76


Fermentation Specifics
----------------------

Pitched From: Dry Pack
Amount Pitched: 0 mL
Lag Time: 0.00 hours

Primary Fermenter: Glass
Primary Type: Closed
Days In Primary: 10
Primary Temperature: 68 degrees F

Secondary Fermenter: Glass
Secondary Type: Closed
Days In Secondary: 15
Secondary Temperature: 0 degrees F

Original Gravity: 1.047 SG 11.58 Plato
Finishing Gravity: 1.012 SG 3.07 Plato


Mash Notes
----------

Mashed easy

Tasting Notes
-------------

Has that roasted malt taste. Maybe little out of character, good roasted taste. It seems harsh at first but mellows once the head dies down.

Problem Notes
-------------

Probably roasted a little too long or could have skipped the roasting all together.

Home brew club disagrees with this comment above, I'm starting to myself!!

Notes
-----

Toasted .5 lbs of pale malt @350F for 20 min ~ to Munich Malt, so say the "Homebrewers Garden"

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Last edited by Schlenkerla; 07-12-2008 at 08:57 PM.
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Old 07-14-2008, 12:46 AM   #2
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I meant to say earlier congrats on winning the comp with this...I like how you kept it a smash, yet roasted some of the grain....


I think I might try some thing similiar...I may even do this recipe...but play around with the hops...maybe even do a couple 2.5 gallon batches...I found a bunch of argentinian cascade for 1.50 an ounce and picked some up to play with...this sounds like an nice simple and clean recipe to try with it...maybe do a batch with summit, and a batch with the Argentinian Cascade (which is a sub for saaz and perle, not cascade...)

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Old 07-14-2008, 03:58 AM   #3
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Revvy,

Try to get your hands on some Summit. Its got an orange-tangerine taste.

As for the SMaSH w/ toasted grains. I bought 10 lbs of pale malt and toasted 1/2lb out of the 10. Its still the a single malt. No different than doing a first wort hopping or if doing extract; caramelizing a small portion of the extract.

Some fussed about it but it was like 70/30 split. Most thought it was Ok, or not cheating. Its all for bragging rights.

This beer would damn good enough w/o the toasting!!!

Give it a try!

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Old 07-14-2008, 04:03 AM   #4
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Summit hops really intrigue me for some reason. I believe I'm going to take BMs centennial blonde, tweak it a bit, and do an all summit schedule.


congrats on the win also

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Old 07-14-2008, 11:41 AM   #5
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Quote:
Originally Posted by RodfatherX View Post
Summit hops really intrigue me for some reason. I believe I'm going to take BMs centennial blonde, tweak it a bit, and do an all summit schedule.


congrats on the win also
It should be good!!! Anything with Summit is in my opinion. Its one a few hops thats still has sense of uniqueness in brewing. It hasn't been overly used either.
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Old 08-02-2008, 05:30 AM   #6
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Anybody looking for something good and different, try this beer. I'm more impressed every time I have one of these!!!!

The roasted grain and dry hopped aroma is flat-out awesome!!!!

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Last edited by Schlenkerla; 08-02-2008 at 05:51 AM.
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Old 08-23-2008, 06:45 PM   #7
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Congrats on the win! I'm set to give this recipe a try in after 3 or 4 ahead of it. Just picked up my 4oz of Summits and they smell divine! I'm just wondering what you feel the one ounce at flame-out adds considering the 2oz of dry hopping?
Also, what exactly is 0 min @ flame-out? Just dip the hops in once or twice?

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Old 08-23-2008, 07:04 PM   #8
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Quote:
Originally Posted by jacksonbrown View Post
Congrats on the win! I'm set to give this recipe a try in after 3 or 4 ahead of it. Just picked up my 4oz of Summits and they smell divine! I'm just wondering what you feel the one ounce at flame-out adds considering the 2oz of dry hopping?
Also, what exactly is 0 min @ flame-out? Just dip the hops in once or twice?
At 0 and dry its all aroma maybe a little flavor. As for @ 0 leave them in until your wort is cool and ready to drain. This beer has awesome, I mean AWESOME aroma!!!! The toasting of pale malt make it taste similar to a DFH 60 Minute IPA. It leaves a good toasty taste!!! The hops have that good tangerine flavor. DFH uses cascades....
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Old 08-23-2008, 07:07 PM   #9
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I've never roasted and this seems like a great reason to! Thanks for the info on summit too. I've known it was out there but have never used it. With the high cost of hops its hard for me to just go out on a limb and experiment. It's on the brew list!

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Old 08-23-2008, 07:13 PM   #10
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Looks like a good recipe.

My Nugget SMaSH turned out very well also. I toasted 3# for 30 minutes (this was a ten gallon batch) and boiled one pound for 55 minutes. Then I hard boiled the first two gallons of runoff.

I love summit hops. My "Sacred Summit" is still one of my favorites.

Congrats on the win. Goes to show that simplicity is good.

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