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Old 01-30-2013, 12:22 PM   #71
JonM
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Aug 2010
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Maris Otter, mashed low at 150 and enough of it to get an OG of 1.055. One addition of centennial at 60 for 40ish IBU, and ferment cool with US05/1056/001.
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Old 02-17-2013, 09:26 AM   #72
mike_in_ak
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Apr 2012
anchorage, ak
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Just bottled Maris Otter-Amarillo.

Might be my best beer to date and it's not even carbed yet.

Smells and tastes just wonderful.

Kind of sad when I think about all the complicated brews.

 
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Old 02-18-2013, 04:38 PM   #73
griz419
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Dec 2011
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SMASHBURSTED IPA

2-row & cascade. I can get a lb of cascade for $13 so this ends up being a relatively cheap brew despite 8 oz of hops. 70% efficiency = about 7% and 52 ibu's so it's very drinkable.

15 lbs 2-row

3 oz @ 20 min
2 oz @ 10 min
1 oz @ 5 min
2 oz @ 2 min

Wyeast 1056

3 week primary and then to the keg

 
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Old 02-19-2013, 11:48 AM   #74
coachzbell
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Sep 2012
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SMaSH ESB
MO and Fuggles
wyeast 1098
Turned out great. Now to build a beer engine...

 
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Old 02-19-2013, 03:01 PM   #75
forstmeister
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May 2011
Chicago, IL
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Quote:
Originally Posted by coachzbell
SMaSH ESB
MO and Fuggles
wyeast 1098
Turned out great. Now to build a beer engine...
I do the same one but with a pinch of english crystal for color. My keezer died recently so I am serving it at cellar temp. Not bad at all.
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Old 02-19-2013, 03:52 PM   #76
winvarin
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Apr 2009
Edmond, OK
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I love the taste of Vienna and am thinking about going 100% Vienna/citra or 100% MO/citra for my first batch on my new 3 kettle flat brew system. I am a little concerned about the Vienna though. It does not appear to have near the diastatic power of a 2 row malt. Is there enough enzyme power there for it to convert on its own? If not, instead of a true smash I was considering going 90/10 Vienna/2row, then saving the MO smash for another day.

 
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Old 02-19-2013, 04:49 PM   #77
temple240
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Sep 2011
Philadelphia, Pennsylvania [PA]
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Quote:
Originally Posted by winvarin View Post
I love the taste of Vienna and am thinking about going 100% Vienna/citra or 100% MO/citra for my first batch on my new 3 kettle flat brew system. I am a little concerned about the Vienna though. It does not appear to have near the diastatic power of a 2 row malt. Is there enough enzyme power there for it to convert on its own? If not, instead of a true smash I was considering going 90/10 Vienna/2row, then saving the MO smash for another day.
I have a vienna/simcoe ipa smash in bottles right now that is out of this world. No worries about the Vienna converting.

 
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Old 02-19-2013, 04:58 PM   #78
PhelanKA7
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Indy
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Quote:
Originally Posted by forstmeister View Post
I do the same one but with a pinch of english crystal for color. My keezer died recently so I am serving it at cellar temp. Not bad at all.
I'm about to do my first small batch beer and I'm going to be toasting my own malt for color so that it will still sorta be a SMaSH.

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Old 02-19-2013, 11:36 PM   #79
Painty
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Dec 2011
Vicksburg, MI
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Quote:
Originally Posted by wetzie View Post
I did the same only with 12Lbs MO and 5oz of Cascade and US05
it is excellent
This is on my short list of a simple brew.. How is the single style Cascade Hop additions? Would you use that again or try another type of Hops?
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Old 02-19-2013, 11:48 PM   #80
BrewinHooligan
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Dec 2011
Mesa, AZ
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Quote:
Originally Posted by winvarin View Post
I love the taste of Vienna and am thinking about going 100% Vienna/citra or 100% MO/citra for my first batch on my new 3 kettle flat brew system. I am a little concerned about the Vienna though. It does not appear to have near the diastatic power of a 2 row malt. Is there enough enzyme power there for it to convert on its own? If not, instead of a true smash I was considering going 90/10 Vienna/2row, then saving the MO smash for another day.
Agree with the other response. Vienna has plenty diastatic power. My first ag batch was a Vienna/Northern Brewer SMaSH APA that was REALLY tasty. Vienna and NB pair extremely well together.
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