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Old 02-08-2012, 06:15 PM   #1
EzMak24
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Jan 2009
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To help learn the difference between the base malts I was thinking about making some single malt beers. 3 gallon batches of all the base malts with the same light hop addition (25 IBU), WLP001 yeast and the same gravity in each, around 1.040. My concern is I will end up with a lot of very bland beer.

Has anyone done any single malt beers and does this simple recipe still make tasty beer?
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Old 02-08-2012, 06:20 PM   #2
ajbram
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check out the SMaSH recipes all over this site. Many people have done it and it can be quite tasty if done right.
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Old 02-08-2012, 06:34 PM   #3
pernox
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I would suggest shooting for a higher gravity to promote a little complexity. A greater concentration of flavor will allow for a more interesting palate without muddying the waters with adjunct grains.
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Old 02-08-2012, 06:34 PM   #4
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I do single malt (and single hop) beers all the time. They are never "bland," though occasionally I can identify a hole in the flavor I'd like to patch up. Domestic 2-row on its own, for instance, really lets hops shine through, but once they fade out, the flavor gets "milky." Chinook could use a floral/tropical counterpoint to play against.

I've landed on some spectacular ingredients by SMaSH brewing. Spalt Select, Briess Undermodified Pilsner, and Wyeast 2308 is a positively glorious combination.
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Old 02-08-2012, 07:45 PM   #5
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Quote:
Originally Posted by 944play

I've landed on some spectacular ingredients by SMaSH brewing. Spalt Select, Briess Undermodified Pilsner, and Wyeast 2308 is a positively glorious combination.
What's the recipe

 
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Old 02-08-2012, 09:44 PM   #6
Phunhog
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I did a SMaSH barleywine.....Maris Otter, EKG, and WL 007. Sitting in the secondary right now..
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Old 02-08-2012, 10:57 PM   #7
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Quote:
Originally Posted by hopalotamus View Post
What's the recipe
RO water + 4gm CaCl2 + 1gm CaSO4
10lb Briess Undermod Pils
Double decoction 131-155-165F
1.5oz leaf German Spalt Select 5.6% @60
1.5oz leaf German Spalt Select 5.6% @10
Wyeast 2308 @50F
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Old 02-08-2012, 11:13 PM   #8
Retrofit
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I also do smash's all the time and encourage new brewers to do them to learn what malts and hops contribute to a beer. My least expensive and most popular beers are all Smash's.
I personally love to hear some brewers insanely complicated recipe. Then he asks what's in my beer and I list one malt, one hop, a yeast and water. The question is always the same,"Is that it?"
And I say,"Yep."
I think a good smash is always drinkable and that gives it a competitive edge in judging it against more complicated beers.

 
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Old 02-08-2012, 11:49 PM   #9
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Thanks 944.

 
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Old 02-09-2012, 02:58 AM   #10
EzMak24
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Jan 2009
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Quote:
Originally Posted by Phunhog View Post
I did a SMaSH barleywine.....Maris Otter, EKG, and WL 007. Sitting in the secondary right now..
I'm real curious what your OG is on that barelywine and what is the SRM looking like?
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On Deck: Sneaky Britches (American IPA)

Fermenter 1: Brown Porter
Fermenter 2: Empty

Keg 1: Bitter Groundhog
Keg 2: Mild Winter English Ale
Keg 3: Irish Red Ale

Bottled: American Brown Ale
Bottled: Bitter Groundhog
Bottled: Mild Winter English Ale

 
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