stoneyrok
Active Member
Hi all,
Today I started at 430pm, grinding grains. I toasted 2 lbs English 2row at 350 15 min, then 275 20 min. Ground those and 12lbs untoasted english malt for the base. strike water 170 5 gal, came in a little hot, brought down to 155, mashed 60 min, sparged approx 3 gal, to yield 7gal boil. Boiled 60 min.
1oz cascade 60 min
.5oz cascade 30 min
.5oz cascade 15 min
1 tab whirlfloc 15 min
1oz cascade falmeout.
Wort chiller to 71 degrees (ice cooler once temp is below 100) 25 min.
nottingham yeast pitched in starter.
beersmith said 1.064 at 80% eff. I hit 1.062 so not too far off.
did something new tonight. Someone has my funnel so I starsan'd my mashtun, dumped the cooled wort back in there from the boil pot, used a short hose to drain into the carboy, and the bazooka strained out a bit of trub. Not too much to take flavor (I don't think) but did a decent job.
I had a buddies smash beer the other day and it inspired me to do this. He took first place at foothills brewery homebrew club in Winston Salem NC. he used the same recipe, but used citra hops instead. I could not find those locally, so I used cascade.
SMASH beer is getting back to the basics and really learning your hops, yeast, malt etc. I will post how this turns out. I am excited
PS. have a founders breakfast stout clone in the primary now and also a red ale IPA still bubbling, I have 4 one gallon jugs of a smash bubbling now, but don't recommend. I will probably dump those. They are too small, overflow, no blow off tubes, they are probably contaminated. used safeale04 and 05 on those with english malt and amarillo hops. The wort tasted amazing! I was trying to learn 5 different yeasts on the same brew, but too much trub, too little room, blow off's, not a good scene. I will just do a smash each brew day with the same recipe, but different yeast, then start moving to different hops, and saving bottles from each batch... should be fine, what is the rush right?
Today I started at 430pm, grinding grains. I toasted 2 lbs English 2row at 350 15 min, then 275 20 min. Ground those and 12lbs untoasted english malt for the base. strike water 170 5 gal, came in a little hot, brought down to 155, mashed 60 min, sparged approx 3 gal, to yield 7gal boil. Boiled 60 min.
1oz cascade 60 min
.5oz cascade 30 min
.5oz cascade 15 min
1 tab whirlfloc 15 min
1oz cascade falmeout.
Wort chiller to 71 degrees (ice cooler once temp is below 100) 25 min.
nottingham yeast pitched in starter.
beersmith said 1.064 at 80% eff. I hit 1.062 so not too far off.
did something new tonight. Someone has my funnel so I starsan'd my mashtun, dumped the cooled wort back in there from the boil pot, used a short hose to drain into the carboy, and the bazooka strained out a bit of trub. Not too much to take flavor (I don't think) but did a decent job.
I had a buddies smash beer the other day and it inspired me to do this. He took first place at foothills brewery homebrew club in Winston Salem NC. he used the same recipe, but used citra hops instead. I could not find those locally, so I used cascade.
SMASH beer is getting back to the basics and really learning your hops, yeast, malt etc. I will post how this turns out. I am excited
PS. have a founders breakfast stout clone in the primary now and also a red ale IPA still bubbling, I have 4 one gallon jugs of a smash bubbling now, but don't recommend. I will probably dump those. They are too small, overflow, no blow off tubes, they are probably contaminated. used safeale04 and 05 on those with english malt and amarillo hops. The wort tasted amazing! I was trying to learn 5 different yeasts on the same brew, but too much trub, too little room, blow off's, not a good scene. I will just do a smash each brew day with the same recipe, but different yeast, then start moving to different hops, and saving bottles from each batch... should be fine, what is the rush right?