Has anyone ever done a Klagas american pale malt and crystal SMaSH? This is my first SMaSH so I'm interested to see the final results. What I can smell bubbling out of the carboy makes me giddy inside.
I also did another new thing with this brew. I used 100% reverse osmosis water with mineral additions. I didn't write down the weight of the mineral additions, but the converted weight to measured teaspoons for the mineral additions (mixed in with the dry grain) were:
0.5 tsp Baking soda
1.75 tsp Gypsum
1.5 tsp Calcium chloride
0.75 tsp Epsom salts
0.75 tsp canning salt
One thing I noticed about the reverse osmosis water was that it didn't have a slightly yellow/green cast to it when I put 5 gallons into a white bucket as my tap water does. I will probably start doing this more often if for no other reason than that.
6 gallons post boil
75% extraction efficiency
90 minute boil
Mash temp: 152*F
SRM: 3.6
IBU: 29.4
OG: 1.052
Plato: 12.92
Grain bill:
11 lbs Klagas American 2-row pale malt
Hop schedule:
1 oz. Crystal 3% AA @ 60 min.
3 oz. Crystal 3% AA @ 20 min.
1 oz. Crystal 3% AA @ 5 min.
Yeast:
Wyeast Northwest ale #1332
Fermentation/conditioning schedule:
2-3 weeks in carboy at ~ 68*F
1+ weeks in keg under carbonation at ~ 34*F
I also added what was left of my irish moss < 1 tsp. at 15 minutes.
I also did another new thing with this brew. I used 100% reverse osmosis water with mineral additions. I didn't write down the weight of the mineral additions, but the converted weight to measured teaspoons for the mineral additions (mixed in with the dry grain) were:
0.5 tsp Baking soda
1.75 tsp Gypsum
1.5 tsp Calcium chloride
0.75 tsp Epsom salts
0.75 tsp canning salt
One thing I noticed about the reverse osmosis water was that it didn't have a slightly yellow/green cast to it when I put 5 gallons into a white bucket as my tap water does. I will probably start doing this more often if for no other reason than that.
6 gallons post boil
75% extraction efficiency
90 minute boil
Mash temp: 152*F
SRM: 3.6
IBU: 29.4
OG: 1.052
Plato: 12.92
Grain bill:
11 lbs Klagas American 2-row pale malt
Hop schedule:
1 oz. Crystal 3% AA @ 60 min.
3 oz. Crystal 3% AA @ 20 min.
1 oz. Crystal 3% AA @ 5 min.
Yeast:
Wyeast Northwest ale #1332
Fermentation/conditioning schedule:
2-3 weeks in carboy at ~ 68*F
1+ weeks in keg under carbonation at ~ 34*F
I also added what was left of my irish moss < 1 tsp. at 15 minutes.