ohiobrewtus
Well-Known Member
I realized yesterday that my next brew will be a bit of a milestone in that it will be brew #100 (sorry, no fight club thread).
I tried a SMaSH that Evan! did last year with Munich (and EKG I believe) and it was a very good beer. I haven't had what I'd call a 'normal' IPA of my own for a while now so I'm thinking about doing this up. Nice and simple, yet should be a beer worthy of my first in the triple digits.
I welcome comments and suggestions. I'm mashing at 148 for 90 minutes and pitching 2 packs of Nottingham. I've had success with these steps on other IPA's in *really* drying them out.
I typically add 1# table sugar to IPA's to aid even more in a dry finish. I left it out of this because although sucrose isn't a malt I'm not sure if adding it will get me kicked out of the SMaSH club.
BeerSmith Recipe Printout - BeerSmith Brewing Software, Recipes, Blog, Wiki and Discussion Forum
Recipe: Munich Magnum SMaSH IPA
Brewer: HopHed Brewhaus
Asst Brewer:
Style: American IPA
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 6.00 gal
Boil Size: 7.25 gal
Estimated OG: 1.070 SG
Estimated Color: 12.8 SRM
Estimated IBU: 80.5 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
15.25 lb Munich Malt (9.0 SRM) Grain 100.00 %
0.50 oz Magnum [13.40 %] (60 min) (Mash Hop) Hops 3.1 IBU
2.00 oz Magnum [13.40 %] (60 min) Hops 61.4 IBU
0.75 oz Magnum [13.40 %] (15 min) Hops 11.4 IBU
0.75 oz Magnum [13.40 %] (5 min) Hops 4.6 IBU
2.00 oz Magnum [13.40 %] (Dry Hop 10 days) Hops -
1.00 tsp Irish Moss (Boil 15.0 min) Misc
1 Pkg Nottingham Yeast (Lallemand #-) Yeast-Ale
Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 15.25 lb
----------------------------
Single Infusion, Medium Body, No Mash Out
90 min Mash at 148.0 F
I tried a SMaSH that Evan! did last year with Munich (and EKG I believe) and it was a very good beer. I haven't had what I'd call a 'normal' IPA of my own for a while now so I'm thinking about doing this up. Nice and simple, yet should be a beer worthy of my first in the triple digits.
I welcome comments and suggestions. I'm mashing at 148 for 90 minutes and pitching 2 packs of Nottingham. I've had success with these steps on other IPA's in *really* drying them out.
I typically add 1# table sugar to IPA's to aid even more in a dry finish. I left it out of this because although sucrose isn't a malt I'm not sure if adding it will get me kicked out of the SMaSH club.
BeerSmith Recipe Printout - BeerSmith Brewing Software, Recipes, Blog, Wiki and Discussion Forum
Recipe: Munich Magnum SMaSH IPA
Brewer: HopHed Brewhaus
Asst Brewer:
Style: American IPA
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 6.00 gal
Boil Size: 7.25 gal
Estimated OG: 1.070 SG
Estimated Color: 12.8 SRM
Estimated IBU: 80.5 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
15.25 lb Munich Malt (9.0 SRM) Grain 100.00 %
0.50 oz Magnum [13.40 %] (60 min) (Mash Hop) Hops 3.1 IBU
2.00 oz Magnum [13.40 %] (60 min) Hops 61.4 IBU
0.75 oz Magnum [13.40 %] (15 min) Hops 11.4 IBU
0.75 oz Magnum [13.40 %] (5 min) Hops 4.6 IBU
2.00 oz Magnum [13.40 %] (Dry Hop 10 days) Hops -
1.00 tsp Irish Moss (Boil 15.0 min) Misc
1 Pkg Nottingham Yeast (Lallemand #-) Yeast-Ale
Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 15.25 lb
----------------------------
Single Infusion, Medium Body, No Mash Out
90 min Mash at 148.0 F