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Old 02-23-2011, 04:40 PM   #1
stoneman
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Jan 2009
Abbotsford, BC
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I'm picking up ingredients for a Vienna Cascade Smash today.

Vienna Malt 11 lbs
Cascade 1oz 60min
Cascade .5oz 15min
Cascade .5oz 0min

I am trying to decide if i should take the first gallon of first runnings and boil/reduce it separately like a scotch ale to increase the sweetness/caramelization or just mash, boil and ferment.

Any suggestions?


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Old 02-23-2011, 05:44 PM   #2
McGarnigle
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Jul 2008
NYS
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If you're trying to learn to love Vienna malt for what it is (often the purpose of SMASHes), then I wouldn't caramelize it. In fact, I wouldn't do that no matter what because of the the type of hops Cascades are. But that's just my opinion.



 
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Old 02-23-2011, 05:48 PM   #3
DrawTap88
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Jan 2010
Joliet, IL
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+1 to what McGarnigle said. Gotta get the base taste established on your palate before you play around with it. Plus, those cascades are going to be fruity enough.
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Old 02-23-2011, 05:52 PM   #4
stoneman
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Jan 2009
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Thanks guys!
Mash, boil and ferment then.
I already love vienna malt and cascade hops, I was just worried it would be missing something without crystal malt.
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Old 02-23-2011, 06:42 PM   #5
FromZwolle
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Mar 2010
beecher, il
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Quote:
Originally Posted by stoneman View Post
Thanks guys!
Mash, boil and ferment then.
I already love vienna malt and cascade hops, I was just worried it would be missing something without crystal malt.
toast a pound?

 
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Old 02-23-2011, 07:16 PM   #6
Timboosh
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Jul 2010
Chicago Suburbs
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I did a Vienna/Northern Brewer SMaSH as my 1st All Grain. I'd go for it as and do a true SMaSH - if you don't go too hop happy (which it doesn't look like you are), I think it'll turn out pretty darn good with just the Vienna character.


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