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Old 06-20-2012, 09:26 PM   #1
cmybeer
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Mar 2012
minneapolis, mn
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I was thinking about doing a Vienna and Citra SMaSH with some San Francisco Lager Yeast I have laying around that I need to use up. Just going to test it out as a small batch first and then use the yeast cake for a Baltic Porter.

Just curious as to what your favorite SMaSH recipe has been.

 
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Old 06-20-2012, 10:01 PM   #2
BrewinHooligan
 
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Dec 2011
Mesa, AZ
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I have only made one SMaSH and it was a Vienna/Northern Brewer SMaSH. It turned out amazing and I want to brew it again using the SF Lager yeast. I just brewed up a Baltic Porter with that yeast and it's great too. That yeast is now my house yeast.
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Old 06-20-2012, 10:31 PM   #3
cmybeer
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Mar 2012
minneapolis, mn
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I've only used it the one time on a California Common but it was amazing. I got unexpectedly great attenuation from it and a terrifically smooth beer. I may keep washing and saving for a few more batches if this one turns out as well.

 
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Old 06-20-2012, 10:39 PM   #4
cabron99
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Jul 2010
Ventura, CA
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I did a simple IPA with a single hop. Columbus: very good. Yeast was 001. Made three such brews using different hops. Columbus was the most memorable. All late additions.
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Old 06-20-2012, 10:44 PM   #5
servozn
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Jun 2012
league city, texas
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16 lb Marris Otter
6 oz Cascade (90, 60, 15, 5, dry (2 oz))
Pac NW Yeast

Awesome. I :heart: MO.

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Old 06-20-2012, 11:46 PM   #6
BPS531
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Jun 2012
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10lbs Weyermann Bohemian Pilsner Malt
4oz Czech Saaz Hops (FWH, 60, 10, 2)
Urquell yeast

The FG sample was so good, I made a second batch before the first one was done lagering. And now that is almost gone. Sigh.

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Old 06-20-2012, 11:50 PM   #7
Mikethepoolguy
 
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Jan 2010
Pineville, North Carolina, USA
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Munich/NB
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Old 06-21-2012, 12:45 AM   #8
zachattack
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Mar 2012
, MA
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Quote:
Originally Posted by servozn View Post
16 lb Marris Otter
6 oz Cascade (90, 60, 15, 5, dry (2 oz))
Pac NW Yeast

Awesome. I :heart: MO.
Marris Otter is downright delicious. Nice dry, bready, toasty aftertaste.

My MO/Columbus IPA SMaSH came out incredible, drinking one right now.

 
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Old 06-21-2012, 01:47 AM   #9
944play
 
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Jul 2008
Santa Rosa, CA
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RO water + 4gm CaCl2 + 1gm CaSO4
10lb Briess 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

I've done this one 5 times now, with some variations:
Batch 1: as above
Batch 2: Bittered with 3.5% Crystal pellets. Not as good, a little citrus and apple.
Batch 3: Pitched a little warm. Tropical fruit esters didn't calm down until the hops had nearly faded.
Batch 4: Bin at Whole Foods marked Briess Pils (yes, the WF here sells HB supplies (and has a beer bar inside!)) turned out to contain what I guess was Light Munich. This batch was higher gravity (13 lbs malt) and bitterness (3 oz 4% SS @60) and drinks like an Arrogant Bastard lager.
Batch 5: CMC Pils malt and more bittering than above recipe. Actively fermenting now.
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Old 06-21-2012, 02:01 AM   #10
wetzie
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Sep 2010
Baltimore MD, Maryland
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Quote:
Originally Posted by servozn View Post
16 lb Marris Otter
6 oz Cascade (90, 60, 15, 5, dry (2 oz))
Pac NW Yeast

Awesome. I :heart: MO.
I did the same only with 12Lbs MO and 5oz of Cascade and US05
it is excellent

 
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