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Old 05-15-2013, 09:10 PM   #1
goplayoutside
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Default First AG Recipe critique: Continental Session SMaSH

I have been doing partial mash for a few batches now, just mashing in a paint bag in a big metal soup pot and batch sparging. I recently got a 2 gallon beverage cooler so I should be able to now mash up to 4 lbs of grain as suggested in this BYO article:

http://byo.com/english-bitter-pale-a...artial-mashing

It occurred to me that since I often do 3 gallon batches, I could do a low-gravity all-grain batch this way. At first I thought I'd use mild malt, but my LHBS doesn't have it so now I am thinking Vienna. I thought Hersbrucker hops as long as we're using European malt, and White Labs European Ale yeast.

I drew up a recipe in beersmith using 4 lbs of Vienna and 1.5 oz of Hersbrucker (divided equally into 3 additions at 60,10, and 1 min) which for a 3 gal batch gave O.G. of 1.036 and 19 IBU which is right in the range of what an English mild ale would be except that I have chosen continental ingredients. I recognize I'll get less than 3 gallons of beer after transfers.

Any thoughts? Like mash procedure, different yeast... this is a bad idea altogether for x reason...


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Old 05-15-2013, 09:22 PM   #2
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If you want any flavor from the hops, change that 10 addition to a 20 or 25. At 10 it's pretty much all aroma.
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