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Old 04-27-2012, 02:38 AM   #1
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Default Maris Otter/Chinook SMaSH beer?

I've decided to switch to all-grain. I've got a pot big enough for full boils, and I'm converting a bottling bucket into a mash tun by wrapping it in reflective foil and insulation. I figure a SMaSH beer is a good way to get into all-grain because it's a simple mashing process and a simple recipe.

I'm thinking this for a recipe:

Malt:
Maris Otter: 11#

Hops:
Chinook- 1oz, 60min
Chinook- 1oz, 30min
Chinook- 1oz, 5min
Chinook- 2oz, 14 days




thoughts?


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Old 04-27-2012, 02:49 AM   #2
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Looks good to me, IPA range I imagine, what temp are you planning to mash at, and what yeast?


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Old 04-27-2012, 02:50 AM   #3
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Looks good!

Just a heads up, Maris Otter, in my experience, can gum up a mash so use lots of rice hulls. Cheers!
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Old 04-27-2012, 02:52 AM   #4
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I love IPAs but am not a fan of chinook. It can start to get "catty" as in smell and taste like what I would imagine cat piss would taste like. Other than that, it looks like a solid recipe. I would suggest either a centennial/simcoe/amarillo or even cascade before a chinook bomb but everyone's taste buds are different. Let us know how it turns out!



EDIT: I am curious about your MLT concept as I have not heard of anyone doing one that way... Do you have a braid, false bottom, manifold or more of a brew-in-the-bag style? Also, lets see some pics!!!
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Old 04-27-2012, 02:53 AM   #5
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I'm not sure about either of those. I was thinking something simple like notty or white labs american ale. As far as mash temp, isn't 152ish kind of the standard temp to mash at?

what do you mean when you say it gums up a mash? what do the rice hulls do?
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Old 04-27-2012, 02:58 AM   #6
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Maris otter can give you a stuck sparge. Rice hulls let the liquid drain out better.

MO at 150 is really good. I've not been happy with my MO smashes at 152. It's a pretty big difference between those two temps.
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Old 04-27-2012, 02:59 AM   #7
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Can you recommend a grain that might be a little less finicky? It's my first time doing all-grain, so mashing is new to me.
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Old 04-27-2012, 03:00 AM   #8
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Gums up sounds like what it sounds like...gummy (think oatmeal) I haven't had that happen with MO but I havn't done a 100% MO batch. Rice hulls will not add any flavor, are dirt cheap and act like a filler that allows the water/wort to flow more freely/drain easier.
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Old 04-27-2012, 03:00 AM   #9
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152 sounds good, that will leave a little sweetness to balance the bitterness, I recently made a single hop chinook IIPA that came out great, used 007 but any clean yeast should give good results. Also I have not personally had any problems with MO and mashing/sparging.
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Old 04-27-2012, 03:02 AM   #10
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Rice hulls provide some neutral husky, non-sticky material to keep gummier mash solids from packing solid. You're effectively adding some extra husks to compensate for malts that don't have enough husk-to-goo ratio to settle into an draining-friendly grain bed.


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