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Old 02-03-2012, 02:02 AM   #1
funkapottomous
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Feb 2010
Houston, Texas
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10 pounds of 2-row
4 oz of cascade.



Mashed in at 154~ gonne let it sit for 90.
Sparge
Boil, add 3 Oz cascade.
.5 at 45mins
.5 a flameout


we'll see how it comes out.

safale s-04.

 
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Old 02-03-2012, 02:04 AM   #2
snowveil
 
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Feb 2010
Lebanon, PA
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personally I'd move some of that cascade to the end of the boil instead of 3 in at the 60 minute mark.

Maybe

1.5oz at 60 min
.5oz at 15 min
2oz at flameout

should give you a better aroma and flavor imo

 
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Old 02-03-2012, 02:08 AM   #3
kh54s10
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Have one in primary that is similar.

4.5 lbs 2 row.
1.5 lbs 2 row toasted. 45 minutes at 275

.25 Columbus at 60min
.25 Columbus at 10min

3 gallons.
Wyeast 1056

It was a spur of the moment change since it was raining and I didn't want to do my Red Ale recipe in the garage. Switched to BIAB in the kitchen.

Can't wait to find out how this went!

 
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Old 02-03-2012, 02:37 AM   #4
wickman6
 
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Sep 2011
vernon hills, il
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I recently did a recipe very close to the OP,

#9 2-row
#1 c60

magnum to bitter
cascade for flavor and aroma
s-04 as well


I know mine isn't a SMaSH, but I really enjoyed it.
kegged 8 days after boil, and kicked the keg a week after that!

Very interested how yours turns out, keep it posted!

 
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Old 02-03-2012, 03:00 AM   #5
funkapottomous
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Feb 2010
Houston, Texas
Posts: 630
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Quote:
Originally Posted by kh54s10 View Post
Have one in primary that is similar.

4.5 lbs 2 row.
1.5 lbs 2 row toasted. 45 minutes at 275

.25 Columbus at 60min
.25 Columbus at 10min

3 gallons.
Wyeast 1056

It was a spur of the moment change since it was raining and I didn't want to do my Red Ale recipe in the garage. Switched to BIAB in the kitchen.

Can't wait to find out how this went!
same here, was supposed to have a big brew day tomorrow and it's supposed to rain all day so when I get my recipe I got some extra for tonight.

think I might do like suggested and bump up the flameout. Maybe up to 1oz.

 
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Old 02-03-2012, 03:01 AM   #6
November
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Aug 2009
Southern AZ
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Quote:
Originally Posted by kh54s10 View Post
Have one in primary that is similar.

4.5 lbs 2 row.
1.5 lbs 2 row toasted. 45 minutes at 275

.25 Columbus at 60min
.25 Columbus at 10min

3 gallons.
Wyeast 1056

It was a spur of the moment change since it was raining and I didn't want to do my Red Ale recipe in the garage. Switched to BIAB in the kitchen.

Can't wait to find out how this went!
I make a beer very similar to this with just two row, toasted tow row and Columbus. It is a house favorite. I am always surprised at how a little toasting in the oven adds a depth to the flavor that is sometimes lacking in a regukar SMaSH. That, and columbus is fantastic.

 
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Old 02-03-2012, 03:31 AM   #7
bighorn_brew
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Oct 2011
Hardin, Montana
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OP: Your smash recipe is pretty much what my first smash recipe was...turned out great! On second try I roasted about 2 pounds right before dough in,,,was great as well...when I read about the crazy ingredients and processes others try, often with less than stellar results, I can't help but think that new brewers should start with a basic recipe and process and build from that. Restraint is an art form in and of itself...

 
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Old 02-03-2012, 03:37 AM   #8
aberry
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May 2011
Tulsa, Oklahoma
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I would even consider .5 oz cascade dry hopped. I just did a 2 row and centennial SMASH and a 2 row and centennial, Chinook and cascade ipa. I called it a SMACCC. Single malt and 3 C's. The ipa is by far the best beer I have ever made. I really enjoyed the smash as well. Let us know how yours turns out.

 
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Old 02-03-2012, 05:19 AM   #9
funkapottomous
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Feb 2010
Houston, Texas
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decided to go with 2,.5,1.5 on the hops.

 
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Old 02-03-2012, 10:29 AM   #10
tektonjp
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Nov 2010
ohmihachiman, Japan
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Quote:
Originally Posted by kh54s10 View Post
Have one in primary that is similar.

4.5 lbs 2 row.
1.5 lbs 2 row toasted. 45 minutes at 275

.25 Columbus at 60min
.25 Columbus at 10min

3 gallons.
Wyeast 1056

It was a spur of the moment change since it was raining and I didn't want to do my Red Ale recipe in the garage. Switched to BIAB in the kitchen.

Can't wait to find out how this went!
Don't mean to be an a@@hat, but how see yours to be similar to the OP's brew? They might be similar in terms of style, both might be considered American pale ales. But different hops, different IBUs, and and different yeast and home roasted malt? Different beers, totally. OP's brew with 3 oz at 60 is going to be a bitter beer. Yours, with that toasty malt, will probably be a lot more balanced. Have the OP send you a bottle and I think you'll see that these are two totally different beers.
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