I've been finding myself getting too complicated in my ingredients...4-5 specialty malts, plus base malt, at least 2-3 types of hops and 3 hop intervals.
What I want to do is tone it down, almost SMaSH it up. I'm not a huge hop head either (Pale Ale's just pucker my mouth)...yet I'm finding some recent beers a little too malty, likely from using old hops that lost too much bittering compound.
So, I tossed out my outdated hops, and I'm left with the below for my next TWO batches...I'm thinking about two SMaSH brews, one with my current briess 2-row for base and one using marris otter. I want refreshing summer beers so 5% is the max ABV...lower is fine too!
I plan for a single infusion batch sparge, full boil, all grain.
Yeasts I need to use: Windsor, S-04, and S-33 (I think I'll use the first 2, save the 33 for somethign else)
Hops: an ounce of Columbus 12/2%, oz of Spalt 3.2% and 2 oz of Hallertau 3.7% (which are 2 years old but vac sealed and still look fresh)
Malt (besides the base malts mentioned above): 120L crystal, 80L Crystal, 20L crystal (1lb of each of these) and a 1/4 lb of 40L crystal.
I have other malts, but I kinda wanted to stick to simple crystal...maybe use a lot of 20L in batch one, and a little 120L in batch 2, hit the same SRM, but I know these will give very different flavors due to the kiln level.
I know I could search the forums, or do my usual "plug ingredients into beertools.com until it looks right" but it looks like its been a while since anyone's posted a 'take a step back from complexity' posts.
What I want to do is tone it down, almost SMaSH it up. I'm not a huge hop head either (Pale Ale's just pucker my mouth)...yet I'm finding some recent beers a little too malty, likely from using old hops that lost too much bittering compound.
So, I tossed out my outdated hops, and I'm left with the below for my next TWO batches...I'm thinking about two SMaSH brews, one with my current briess 2-row for base and one using marris otter. I want refreshing summer beers so 5% is the max ABV...lower is fine too!
I plan for a single infusion batch sparge, full boil, all grain.
Yeasts I need to use: Windsor, S-04, and S-33 (I think I'll use the first 2, save the 33 for somethign else)
Hops: an ounce of Columbus 12/2%, oz of Spalt 3.2% and 2 oz of Hallertau 3.7% (which are 2 years old but vac sealed and still look fresh)
Malt (besides the base malts mentioned above): 120L crystal, 80L Crystal, 20L crystal (1lb of each of these) and a 1/4 lb of 40L crystal.
I have other malts, but I kinda wanted to stick to simple crystal...maybe use a lot of 20L in batch one, and a little 120L in batch 2, hit the same SRM, but I know these will give very different flavors due to the kiln level.
I know I could search the forums, or do my usual "plug ingredients into beertools.com until it looks right" but it looks like its been a while since anyone's posted a 'take a step back from complexity' posts.