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Old 12-29-2012, 10:43 PM   #1
Feb 2011
Posts: 144
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hey guys.

So I got a bunch of new brewing equipment this xmas (2nd kettle/outdoor gas burner) and I'm dying to do a brew. Planning on doing tomorrow and I have 3 things in my house atm that I haven't used (pretty much the only thing I have randomly) and was thinking about doing a Smash recipe with Munich/Belma... Oh yeah to make it more stupid I have a rewashed jar of WL 565 saison yeast to ferment it with. I don't have any experience with the munich (bought 10 lbs on a whim since I've only used pale and maris)

Would this be terrible? Or is it worth trying to do this?
thanks =P

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Old 12-29-2012, 11:54 PM   #2
Jul 2012
Lynchburg, VA
Posts: 62
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I just did a vienna/citra SMaSH fermented with WLP565 at 85 degrees. The sample for the FG reading was pretty great. I say go for it.

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Old 12-29-2012, 11:57 PM   #3
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Apr 2011
Arlington (DC), VA
Posts: 13,506
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Go for it. Worst case is, you make beer.
Souring: '14 Brett C Old Ale, '15 Lambic, '14 Lambic, '14 Flemish Red, '15 Flemish Pale, '15 Oud Bruin, '15 Session Kriek
Cellar: '10 Brett B Tripel, '11 Lambic, '13 Brett C English Barleywine, '13 Quadrupel, '13 Sour Stout, '14 Brett C Bitter, '14 Spontaneously Fermented Cider, '15 Wee Heavy, '15 100% Brett B Red, '15 100% Brett L Kriek, '15 Bière de Garde

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Old 12-30-2012, 12:02 AM   #4
May 2012
Portland, OR
Posts: 1,278
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I made a single hop pale ale with Belma and was not too impressed -- not much flavor at all, although plenty of bittering and some aroma.

Maybe build it as more of a malt-forward beer or an ordinary bitter, vs. a highly hopped one?
Oregonians: trade canned goods, homebrew, fresh produce, and more at chowswap.org!

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