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Old 12-09-2012, 03:48 PM   #31
kaz4121
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Jul 2010
USA
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Made a delicious brew with just 2-row and summit hops. Turned out extremely bright, full of tangerine flavor and aroma. One of my best beers to date, hands down. Keg only last a few hours with friends over.

Sometimes simple is the best policy.
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Old 12-09-2012, 04:58 PM   #32
lunshbox
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Nov 2011
Gastonia, North Carolina
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Next Sunday I will be making a Citra smash pale ale with grain from a local maltster. The malt is like a more bready version of MO. I will be adding most of my hops at 10-5-flameout. I am not a giant fan of traditional APA's as they are usually all bitter and no flavor.
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Old 12-10-2012, 01:02 PM   #33
greggreg66
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Jun 2012
London, London
Posts: 49

Yeah, I agree with above. I want to try chucking more hops in later on in the boil as I usually put more in at the start! All good though

 
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Old 12-10-2012, 03:50 PM   #34
captgus
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Nov 2011
santa barbara, ca
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I'm a few days from bottling and I have no idea how the final product will end up but I brewed my first SmaSH a few weeks ago:

10.5 LB Gambrinus Pale Malt
.5 oz Nelson Sauvin FWH
1 oz Nelson Sauvin 10 min
1 oz Nelson Sauvin flame out
.5 oz Nelson Sauvin last 5 days in primary
1 oz Nelson Sauvin 5 days in secondary
US-05

 
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Old 12-10-2012, 07:00 PM   #35
JoesInBoston
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May 2012
Boston, MA
Posts: 116
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I just finished a Vienna/Cascade SMaSH. Probably the best beer I've made yet. Double batch sparged and did 120 minute boil.

Recipe for a 1.5 gallon batch:

4 pounds Vienna

.25 oz cascade leafs (8.9% AA) @ 120 minutes
.25 oz cascade leafs (8.9% AA) @ 90 minutes
.25 oz cascade leafs (8.9% AA) @ 50 minutes
.25 oz cascade leafs (8.9% AA) @ 1 minute

Use WLP001, but ferment really low. I fermented at 62-63 for 5.5 weeks.

Calculators put it at about 70 IBU.

I just tasted a bottle that had only conditioned for one week, but it was superb compared to other beers I've done. The only thing I would do next time is add a 15 minute addition and a dry hop addition. The hop aroma is there, but I want a bit more.

 
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Old 12-11-2012, 01:57 AM   #36
shoreman
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Feb 2012
, ma
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Does the Vienna attenuate? I'd never think of using it as a base malt.
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Old 12-11-2012, 02:01 AM   #37
zachattack
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Mar 2012
, MA
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It's definitely a base malt. Ever have a Vienna lager?

 
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Old 12-11-2012, 02:07 AM   #38
shoreman
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Feb 2012
, ma
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Quote:
Originally Posted by zachattack
It's definitely a base malt. Ever have a Vienna lager?
Ya but didn't think it was all Vienna - I thought it was named for the region it comes from.
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Old 12-11-2012, 02:17 AM   #39
zachattack
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Mar 2012
, MA
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Well it is, but a lot of the recipes use Vienna as the base malt. I think of Vienna as a tamer, nuttier version of Munich, and there are plenty of styles that are almost all Munich (dunkel, bock, marzen, alt, etc.)

 
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Old 12-11-2012, 02:19 AM   #40
shoreman
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Feb 2012
, ma
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Ok cool I'm going to try it out
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