Pelikan
Well-Known Member
I've always been intrigued with the SMaSH concept, and now find myself with a surplus of both Maris Otter and Palisade.
Thus, I'm considering a MO/Palisade SMaSH. Wondering what those of you in the know think about this recipe (as I'm not at all familiar with SMaSH protocol).
Based upon 75% mash efficiency, and the use of 4oz 43ppg DME for the starter.
Palisade Pale Ale
Style: American Pale Ale
Size: 5.25 gallons
Mash Temp: 154*F
Color: ~5 SRM
Bitterness: ~35 IBU
OG: 1.056
FG: 1.013
ABV: 5.6%
10lb Maris Otter
1 oz Palisade 7.5% AA (60 min)
.75 oz Palisade " " (10 min)
1 oz Palisade " " (5 min)
Yeast: WLP001 California Ale
Thus, I'm considering a MO/Palisade SMaSH. Wondering what those of you in the know think about this recipe (as I'm not at all familiar with SMaSH protocol).
Based upon 75% mash efficiency, and the use of 4oz 43ppg DME for the starter.
Palisade Pale Ale
Style: American Pale Ale
Size: 5.25 gallons
Mash Temp: 154*F
Color: ~5 SRM
Bitterness: ~35 IBU
OG: 1.056
FG: 1.013
ABV: 5.6%
10lb Maris Otter
1 oz Palisade 7.5% AA (60 min)
.75 oz Palisade " " (10 min)
1 oz Palisade " " (5 min)
Yeast: WLP001 California Ale
White Labs said:This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile.