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Old 04-01-2010, 01:57 PM   #1
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Default Critique my SMaSH recipe...

9# Black Patent
.41oz Columbus 90
.41oz Columbus 41
.41oz Columbus 4
.41oz Columbus 1

OG 1.041.
White Labs WLP041 (Pacific Ale) yeast.


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Old 04-01-2010, 02:03 PM   #2
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I'd add 4.1oz De-bittered Black at the end of the mash for some color.







Edit: Oops. Forgot it was a SMaSH. Try just toasting some of the BP.


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Old 04-01-2010, 02:07 PM   #3
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nice that brings it to like 4110 SRM.
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Old 04-01-2010, 02:09 PM   #4
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That's too many hops for only 9# of grain. I'd increase the grainbill, going for an OG closer to 1.060. I'd also consider dryhopping.

I like the Northwest yeast, and I've used it for IPAs and APAs. It gets a bit of nice fruitiness at 72ish, so I'd recommend fermenting at 70-72, using a nice starter.
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Old 04-01-2010, 02:12 PM   #5
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Is that for a 4.1 gallon batch?

IBUs might be just a tad high for that style. I'd shoot for somewhere, oh say, around 41 IBU.
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Old 04-01-2010, 02:37 PM   #6
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I'd add a 41 minutes FWH as well. Bring out some nice hop flavor!
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Old 04-01-2010, 02:45 PM   #7
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your a funny guy sacc, so what's up, you turning 41?
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Old 04-01-2010, 04:33 PM   #8
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Only a fool would go with that.
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Old 04-01-2010, 07:31 PM   #9
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+1 on roasting some of the BP. 4.1 hours at 410* F should do it.
Dry hop; .41 oz. for 4.1 days.
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Old 04-01-2010, 08:11 PM   #10
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Heh good ol' 4/1


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