One grain brew?

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Gonefishing

Gonefishing

Someday I'll stop procrastinating
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Has anyone made a brew using just 2 row and hops? I'm wondering what I'd get if I did that and used Cascade? I'm thinking light colored, simple beer with possible hint of grapefruit... What do you think, or have you experienced?
 
Absolutely! We've talked about it alot. If you want to see some of the threads, we refer to it as a SMaSH brew. (Single malt and single hop). I have had Richbrewer's Amarillo SMaSH, done with maris otter malt, and was very impressed. This is a great way to simplify your brewing and really taste what certain malts and hops do to a beer.

Do a search for SMaSH, and I'm sure you'll find more than you ever wanted to know!
 
Thanks, Yoop... I'll go look right now. And.... guess what I'll be doing this weekend?
 
Yup, just finished off a glass of Vienna SMaSH - great brew. There is an HBT group too, some good recipes in there as well.
 
my SMaSH APA is my favorite beer:

10 lbs German Vienna Malt (mash @ 152°F)
1 oz Northern Brewer (8.8% AA) Hops @ 60 min
1 oz Northern Brewer (8.8% AA) Hops @ 20 min
1 oz Northern Brewer (8.8% AA) Hops @ 5 min
Nottingham Yeast

easiest recipe, always gets great efficiency, smooth and tasty.
 
Yup, that's the APA I was just drinking...Mine had floaties for about the first 5 pints, but it is good and clear now and tastes great....not sure if I can say it's less filling.


DeathBrewer said:
my SMaSH APA is my favorite beer:

10 lbs German Vienna Malt (mash @ 152°F)
1 oz Northern Brewer (8.8% AA) Hops @ 60 min
1 oz Northern Brewer (8.8% AA) Hops @ 20 min
1 oz Northern Brewer (8.8% AA) Hops @ 5 min
Nottingham Yeast

easiest recipe, always gets great efficiency, smooth and tasty.
Click to expand...
 
no, not less filling...nice and malty :)

that's why you gotta be sure to mash low. we mashed our recent 15 gallon batch at 150°F. gonna taste it in about an hour!
 
I'm going to do this Friday night or Saturday.... but I have a question. If I use 5.5 # of US 2-row (3 gallon batch) Beer Recipator says it's ~5% abv, but Beersmith says it is .67%, which seems wrong. So, am I correct in thinking that what I'm seeing in Beersmith isn't correct? That amount of malt and 1 oz of Cascade (.5 at 60 and .5 for 10 minutes) comes out about 21 IBU...which would be where I want it, and on the gravity/hops ratio chart it looks balanced.
 
I'm still waiting for someone to brew up a SMaSH brew with just black patent.

Any takers?

BeerSmith Recipe Printout - www.beersmith.com
Recipe: Poop
Brewer:
Asst Brewer:
Style: Sweet Stout
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.37 gal
Estimated OG: 1.053 SG
Estimated Color: 214.7 SRM
Estimated IBU: 56.4 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
14.00 lb Black (Patent) Malt (500.0 SRM) Grain 100.00 %
1.00 oz Centennial [10.00 %] (60 min) Hops 36.0 IBU
0.50 oz Centennial [10.00 %] (30 min) Hops 13.8 IBU
0.50 oz Centennial [10.00 %] (10 min) Hops 6.5 IBU
1 Pkgs Nottingham (Danstar #-) Yeast-Ale


Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 14.00 lb
----------------------------
Single Infusion, Full Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 17.50 qt of water at 168.2 F 156.0 F
 
The brew I've made the most up to this point is 8 lbs of Two Row, with 1oz Chinook and 1oz of Saaz. I'll probably cut the Chinook in 1/2 because it overpowering the Saaz. Anyhow, I love it and it's pretty hard to screw it up.:rockin:
 
Gonefishing said:
I'm going to do this Friday night or Saturday.... but I have a question. If I use 5.5 # of US 2-row (3 gallon batch) Beer Recipator says it's ~5% abv, but Beersmith says it is .67%, which seems wrong. So, am I correct in thinking that what I'm seeing in Beersmith isn't correct? That amount of malt and 1 oz of Cascade (.5 at 60 and .5 for 10 minutes) comes out about 21 IBU...which would be where I want it, and on the gravity/hops ratio chart it looks balanced.
Click to expand...

Are you looking at the actual ABV space in Beer Smith? That is a default setting that will change when you put in your measured gravities.
 
Yep... well, no.... I don't think so. I think I was looking at expected. Thinking about it now I recall the expected OG was way low too. Lemmie look....
Yeah...it says 1.006 as an OG
 
Shonuff said:
I'm still waiting for someone to brew up a SMaSH brew with just black patent.

Any takers?

Ingredients:
------------
Amount Item Type % or IBU
14.00 lb Black (Patent) Malt (500.0 SRM) Grain 100.00 %
1.00 oz Centennial [10.00 %] (60 min) Hops 36.0 IBU
0.50 oz Centennial [10.00 %] (30 min) Hops 13.8 IBU
0.50 oz Centennial [10.00 %] (10 min) Hops 6.5 IBU
1 Pkgs Nottingham (Danstar #-) Yeast-Ale
Click to expand...

wtf is this?
 
There's a recipe in Radical Brewing that I've been wanting to try out called "Dragon's Milk October Beer" that's 100% Maris Otter.

10 lb Maris Otter pale malt

3 oz 90 min 5%AA EKG
2 oz 30 min EKG
2 oz flameout EKG

English Ale Yeast

Seem so simple but so awesome. Looking forward to trying that one.
 
DeathBrewer said:
no, not less filling...nice and malty :)

that's why you gotta be sure to mash low. we mashed our recent 15 gallon batch at 150°F. gonna taste it in about an hour!
Click to expand...


This confused me a bit? I always thought it was like this?

low mash temps = less filling / less body
high mash temps = nice and malty
 
wilserbrewer said:
This confused me a bit? I always thought it was like this?

low mash temps = less filling / less body
high mash temps = nice and malty
Click to expand...

Not necessarily... it would be closer if you changed the word 'malty' to 'sweet'. Malty beers can still be well attenuated.
 
Got a Marris Willamette SMaSH on tap right now. I think I may have put a little too much bittering addition but it's mellowing into a quite tasty beer.
 
Shonuff said:
I'm still waiting for someone to brew up a SMaSH brew with just black patent.

Any takers?

14.00 lb Black (Patent) Malt (500.0 SRM) Grain 100.00 %
1.00 oz Centennial [10.00 %] (60 min) Hops 36.0 IBU
0.50 oz Centennial [10.00 %] (30 min) Hops 13.8 IBU
0.50 oz Centennial [10.00 %] (10 min) Hops 6.5 IBU
1 Pkgs Nottingham (Danstar #-) Yeast-Ale
F
Click to expand...

Good luck with that. :eek:
 
wilserbrewer said:
This confused me a bit? I always thought it was like this?

low mash temps = less filling / less body
high mash temps = nice and malty
Click to expand...

you're right, you just misunderstood my post. this is all vienna. vienna can give it an overpowering maltiness/sweetness if you mash to high. that's why you mash low, to dry it out.
 
Shonuff said:
I'm still waiting for someone to brew up a SMaSH brew with just black patent.

Any takers?

BeerSmith Recipe Printout - BeerSmith Brewing Software, Recipes, Blog, Wiki and Discussion Forum
Recipe: Poop
Brewer:
Asst Brewer:
Style: Sweet Stout
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.37 gal
Estimated OG: 1.053 SG
Estimated Color: 214.7 SRM
Estimated IBU: 56.4 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
14.00 lb Black (Patent) Malt (500.0 SRM) Grain 100.00 %
1.00 oz Centennial [10.00 %] (60 min) Hops 36.0 IBU
0.50 oz Centennial [10.00 %] (30 min) Hops 13.8 IBU
0.50 oz Centennial [10.00 %] (10 min) Hops 6.5 IBU
1 Pkgs Nottingham (Danstar #-) Yeast-Ale


Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 14.00 lb
----------------------------
Single Infusion, Full Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 17.50 qt of water at 168.2 F 156.0 F
Click to expand...

There are no fermentables in that....
Black Patent Malt is just for color and flavor, the extent to which it has been kilned has killed the fermentables in... If you want to experiment with something like that try 50% 2-row and 50% Brown Malt.
It's not exactly a SMaSH brew, but it would be more like that your looking for.
Besides, that much Black Patent in One recipe would taste like licking a cube of charcoal.
 
DeathBrewer said:
my SMaSH APA is my favorite beer:

10 lbs German Vienna Malt (mash @ 152°F)
1 oz Northern Brewer (8.8% AA) Hops @ 60 min
1 oz Northern Brewer (8.8% AA) Hops @ 20 min
1 oz Northern Brewer (8.8% AA) Hops @ 5 min
Nottingham Yeast

easiest recipe, always gets great efficiency, smooth and tasty.
Click to expand...

I've been considering trying the same thing except using Amarillo's instead of Northern Brewers.. Still haven't decided the yeast though...
 
Shonuff said:
I'm still waiting for someone to brew up a SMaSH brew with just black patent.

Any takers?

horrid recipe snipped
Click to expand...

Good lord you may as well cut out the middleman and just mash in with fireplace ashes. I'm sure it'll be cheaper.
 
Fireplace ashes would result in a brew that wasn't as dark... but I do think you could achieve the same thing with crushed briquets, and they'd be cheaper than the black patent.
 
I've brewed Patersbier twice so far and it is great. It's single malt, but two hops. It's complex enough with the belgian yeast, but simple enough that the BMC drinkers can enjoy it too. It will be in my rotation quite frequently.

9lb Pilsner Malt
1oz Tradition 60min
0.5oz Saaz 10min
WLP530 - Abbey Ale
OG: 1.049
FG: 1.012
My first batch finished at 1.007 and second finished at 1.010. Both without starters. Can't get much easier than that!
 

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