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Old 12-06-2012, 04:16 AM   #1
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Default All-Grain - MO SMaSH IPA [English IPA]

Recipe Type: All Grain
Yeast: Wyeast 1882-PC Thames Valley II
Yeast Starter: yes
Batch Size (Gallons): 6.75
Original Gravity: 1.060
Final Gravity: 1.016
IBU: 48.7
Boiling Time (Minutes): 60
Color: 6.2
Primary Fermentation (# of Days & Temp): 56
Tasting Notes: Wonderful malt backbone (MO) with EKG flavor coming through and a nice dose of aroma.

14# Pale Malt (2 row) UK Bairds Maris Otter [96.6%]
8oz Crystal Maris Otter (55 SRM) [3.4%]
2.00oz Goldings, East Kent [7.20% AA] - Boil 20 minutes
1.50oz Goldings, East Kent [7.20% AA] - Boil 15 minutes
1.00oz Goldings, East Kent [7.20% AA] - Boil 10 minutes
1.00oz Goldings, East Kent [7.20% AA] - Boil 5 minutes
2.00oz Goldings, East Kent [7.20% AA] - Boil 1 minute

Add yeast nutrient and Irish Moss per your own parameters.

Mash with 1.288qt/# at 154F for 60 minutes. In my keggle mash tun, that comes out to using 22 quarts water for the mash.
Heat mash to 168-170, hold for 5-15 minutes then sparge with 5.75 gallons at 168F.

Make starter per yeastcalc.com parameters for the OG.

Ferment cool, as close to 60F as you can get.

Fermentation was done in under a week. I had other things come up, delaying my kegging time. It was kept at 48-52F for the remaining time (after fermentation finished) in the basement where I live.

At 5.8% ABV, this should be a very easy drinking brew.

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On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine
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Old 12-15-2012, 04:02 AM   #2
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Have u sampled it yet? I'm very curious about SMaSH beers

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Old 12-15-2012, 05:32 AM   #3
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Oh yeah, already pulling pints. There's enough hop flavor and aroma to keep any 'hop-head' happy. Low bitterness helps it go down real easy. I'll try to come up with more as I have a pint. Just getting my gear ready for tomorrow's brew-day.

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Hopping Tango Brewery

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On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine
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Old 12-15-2012, 06:01 AM   #4
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Cool! I'm really getting into the idea of very simple beers as I learn to develop recipes. Starting with a SMaSH concept and maybe adding a small amount of crystal or roasted malt just seems like the way to go.

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Old 12-15-2012, 06:07 AM   #5
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In something like this, yeast selection, and treatment, is even more important. There's not a lot for off flavors to hide behind, so if you mess up, it almost screams out to the world. Fortunately, it's easy to get it right, if you know what you're doing.

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Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine
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Old 12-15-2012, 05:35 PM   #6
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How many of these kind of brews have u done? Do u have a favorite combo of malt, hop, and yeast for a SMaSH?

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Old 12-15-2012, 08:00 PM   #7
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I use either Wyeast 1335 or 1882-PC for mine. Typical base is Maris Otter for my SMaSH brews. I also like how it combines with EKG. I've been adding crystal maris otter to the brews, but I have one planned where I won't.

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Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine
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Old 12-15-2012, 08:12 PM   #8
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The East Kent Goldings are one of my favorite hops, but I haven't had the guts to use it all on its own in such a prominent way like you did in this SMaSH. I've been wanting to start doing some small-batch SMaSH brewing. Maybe I'll get started after Christmas.

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Old 12-15-2012, 08:16 PM   #9
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BTW, this was my third SMaSH with MO and EKG... Planning to brew the next one after a couple of recipes between. So, probably in January.

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Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine
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Old 12-15-2012, 08:19 PM   #10
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Dude, you stole my favorite SMaSH recipe! Love this one!

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