Pale Ale malt - Amarillo SMaSH

Did my first SMaSH yesterday.

6G at the end of the boil

O.G. 1.051 (actual 1.054 due to excessive boil off)

12# Rahr Pale Ale malt - mash target 152, actual 156-->146 over 60min

Amarrillo (IBU 32 - Rager)

14g 60 mins
14g 30 mins
14g 5 mins
14g 0 mins

Ferment at 65F with WLP 090 - San Diego Super yeast - starter made according to Mr. Malty instructions.

plan to dry hop with 28g for 3 days after it ferments out.

It smelled great going in the boil and into the fermenter - really get the citrus notes. Lets see how it is in a few weeks.

Nice. You might want to add a 1.50 oz. (42 g?) dryhop for 7 days after tasting your sample / gauging your FG.

Thanks for the tip. I was going with 1 oz (makes the whole recipe 3 oz - and I had 6 to start with). Regarding the time, I'd heard that shorter was better - but I've only ever done 7 days myself with good results. Likely it will be 7 days since I do brewing stuff on the weekends!

Shorter, multi-stage dryhops are better -- 3 days with 3/4 oz. pull out & discard -- another 3 days with 3/4 oz. pull out & discard -- another 3 days with 1.5 oz. pull out & discard.

But if you're dryhopping in one stage, 7-10 days is fine. You won't get grassy off-flavors from this factor alone.