Before SMaSH there is SHaME - Page 2 - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Extract Brewing > Before SMaSH there is SHaME

Reply
 
Thread Tools
Old 09-13-2013, 04:24 PM   #11
vinper
Recipes 
 
Jan 2012
Houston, Tx
Posts: 331
Liked 11 Times on 10 Posts


My shame. I did not realize i bought smash extract kit from Northern ,till 1/2 way through boil . I thought I bought smashing pumpkin . I'm now thinking to add pumpkin pie spice to it in a secondary.

SteveLikesBeer Likes This 
Reply With Quote
Old 09-13-2013, 06:02 PM   #12
beerluvva
Recipes 
 
Jan 2013
Posts: 95
Liked 4 Times on 3 Posts


Quote:
Originally Posted by Sir-Hops-A-Lot
I had a SMASH brew the other day that could become a SHAME brew
Marris Otter and Citra using Saf-05 yeast
Delicious
+1 on this, easy and good beer too!

 
Reply With Quote
Old 09-14-2013, 08:59 AM   #13
Yirg
Recipes 
 
Sep 2013
Posts: 53
Liked 1 Times on 1 Posts


Nice idea. I'm planning on doing something similar with 13 types of hops and 1/2-gallon LME-based batches. More here.

 
Reply With Quote
Old 09-24-2013, 03:47 PM   #14
inflictor-of-grimness
Recipes 
 
Jan 2013
Miami, Florida
Posts: 215
Liked 15 Times on 14 Posts


I ended up making a SHaME brew this past weekend. A Belgian single with 5 lbs. Pilsen Light DME and Hallertau hops with WLP500. I guess it is kind of cheating that I used a bit of sucrose.

 
Reply With Quote
Old 09-26-2013, 04:44 PM   #15
Bob
Recipes 
 
Nov 2007
Christiansted, St Croix, USVI, US Virgin Islands
Posts: 3,927
Liked 141 Times on 104 Posts


This is a fantastic idea that I do regularly. I do it because my SHaME recipe is dead easy and keeps beer in the pipeline:

3 lbs Briess Golden Light DME (late)
2 lbs ditto in boil

Hops to ~30 IBU, then a flavor/aroma addition at flameout (before I add the late DME)

Yeast (usually S-04)

Easy-peasy, lemon-squeezy. And tasty as hell!



Bob
__________________
Brewmaster
Fort Christian Brewpub
St Croix, US Virgin Islands

 
Reply With Quote
Old 10-01-2013, 01:58 AM   #16
d3track
Recipes 
 
May 2012
Minneapolis, MN
Posts: 996
Liked 155 Times on 132 Posts


Quote:
Originally Posted by Sir-Hops-A-Lot View Post
I had a SMASH brew the other day that could become a SHAME brew
Marris Otter and Citra using Saf-05 yeast
Delicious
According to the NB gm, the marris otter is the only single grain extract they have, so it could be a shame smash!

 
Reply With Quote
Old 10-08-2013, 03:31 PM   #17
tmendick
HBT_SUPPORTER.png
 
tmendick's Avatar
Recipes 
 
Jun 2013
Omaha, NE
Posts: 595
Liked 85 Times on 73 Posts


I'm looking for some SHaME recipe advice, I have
7# Maris Otter LME
6oz Mosaic
1 US-05
I have the capability to do a full boil. With the reviews I've seen about using Mosaic as bittering hop is a bit of a waste, I wonder If I should just do a shorter boil i.e. 20 minutes.
2oz at 20 min
1oz at 10
1oz flameout
2oz dry hop
Looks like about 70 IBUs

 
Reply With Quote
Old 10-09-2013, 09:40 PM   #18
Bob
Recipes 
 
Nov 2007
Christiansted, St Croix, USVI, US Virgin Islands
Posts: 3,927
Liked 141 Times on 104 Posts


For me, that's waaaaaaay too much hops. It'll be a hops tea, nothing more. Seek balance. The point of SMaSH brewing is to explore the flavors of base malt as well as hops varieties and yeast strains.

If you insist on brewing hops tea, don't waste the extra dosh on the MO LME. Just use any old gunk.

Bob
__________________
Brewmaster
Fort Christian Brewpub
St Croix, US Virgin Islands

 
Reply With Quote
Old 10-09-2013, 10:00 PM   #19
tmendick
HBT_SUPPORTER.png
 
tmendick's Avatar
Recipes 
 
Jun 2013
Omaha, NE
Posts: 595
Liked 85 Times on 73 Posts


I've read if it's all late addition hops you need to add considerably more. I'm open to suggestions
__________________
Mash Hysteria Brewery

 
Reply With Quote
Old 10-09-2013, 10:20 PM   #20
Bob
Recipes 
 
Nov 2007
Christiansted, St Croix, USVI, US Virgin Islands
Posts: 3,927
Liked 141 Times on 104 Posts


I'd bitter to no more than 15-20 IBU, then add a hint of hops at flameout. Put it this way - in my 5-gal Anglo-American SMaSH I use Goldings: a half-ounce for 60, a quarter-ounce at 20, and a quarter-ounce at flameout. More than that totally swamps the malt. I mean TOTALLY. You're talking about a much more assertive variety. See what you have to add at 20 minutes to get 15-20 IBU, then add a tiny bit at flameout. I think you'll be surprised.

Bob

EDITED TO ADD: The awesome part of your idea to boil hops for 20 minutes only is that you needn't boil it longer than 20 minutes at all.
__________________
Brewmaster
Fort Christian Brewpub
St Croix, US Virgin Islands

 
Reply With Quote


Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Shame in chucking? sid_marx General Beer Discussion 93 01-31-2013 07:01 PM
SHAME on all you hunters VatorMan Drunken Ramblings and Mindless Mumbling 24 03-19-2009 04:17 AM
Shame on BMC sudsmonkey Drunken Ramblings and Mindless Mumbling 10 07-03-2007 03:19 AM
a cryin shame! Phrasty General Beer Discussion 19 05-22-2007 07:15 AM


Forum Jump