Smash brew in progess

Took the step... my first SMaSH. All 2 row and Cascades
Here's what it is:
3 gallon batch
5.5# 2 row
Mashed @154 for 60 minutes
Sparge split into 2 steps
10 minutes soak
Rinse and drain

Intend to boil for 60 minutes with .5 oz Cascade at 30 minutes, 15 minutes and flameout.

If it all works according to plan it will be about 5% abv, 4ish HCU and 26-27 IBU, which should put it right in the center of the balanced column of the chart.

Is this your first SMaSH ?

Yum!
Welcome to the club.

yep, the first ...I've always used several grains, never a single one.
I don't know how good this one will be... ended up doing about a 90 minute boil, which means my hops were in there for 60 and 45 minutes. I did remove the hop bag at the end of 60 minutes, so I don't know how to calculate what the resulting IBUs might be. Also concerned that boiling too long could change the Cascade from citrusy to piney. We'll see!

you could always dry hop it too. help cover the pine???

i would like to try this as well. just not sure which grain....and now i have a real selection of hops!
im thinkin an amarillo/marris otter?

I think for this one I just might wait and see what I've got. There's only 3 gallons anyway, and I do want to know what resulted from my actual boil schedule.
I understand tha Marris Otter is a good malt to do this with, but I don't know diddly about Amarillo, so I haven't a clue there.

Yehaw...another Smasher steps up to the plate...

How's the brew going?

Bubbling merrily.... which I was glad to see because of the date on that package of yeast! Nottingham, by the way.

Gonefishing said:

Bubbling merrily.... which I was glad to see because of the date on that package of yeast! Nottingham, by the way.

Click to expand...

Notty is indestructible. :rockin:

What flavor aspect might I expect from the Notty?

Gonefishing said:

What flavor aspect might I expect from the Notty?

Click to expand...

None. Unless you ferment too warm, Nottingham is very clean and neutral tasting.

Cool... the best flavor addition to this from yeast would be none, so that works out well.