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Old 06-27-2008, 09:21 PM   #1
Apr 2008
Silicon Valley, CA
Posts: 354
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With another brew weekend coming up, I've decided to try a SMaSH ale.

I bought myself 6lbs of liquid german pilsner malt extract.

I have the following hops (of which I'd like to use only one, sticking to the SMaSH idea)

Domestic Centennial
Domestic Perle
Spalt Select
Domestic Hallertau

All are loose raw hops, and Im leaning towards the spalt.

Which of these would be the best match for the malt?

Also, I have the following yeastie beasties available:

cultivated, washed english ale, and
dry american ale yeast

Best combination recommendations would be greatly appreciated!



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Old 06-27-2008, 09:25 PM   #2
Alamo_Beer's Avatar
Aug 2006
Manor, Tx
Posts: 2,439
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Go with the spalt or the hallertau and use the american ale yeast.....ferment cold

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Old 06-27-2008, 09:29 PM   #3
Bob's Avatar
Nov 2007
Christiansted, St Croix, USVI, US Virgin Islands
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+1, leaning toward the Spalt. Sounds yummy!

Fort Christian Brewpub
St Croix, US Virgin Islands

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Old 06-27-2008, 10:53 PM   #4
Apr 2008
Silicon Valley, CA
Posts: 354
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70-72 is about the coldest that I can ferment. Still havent built my own son of a fermentation thingy.

sounds like a plan. Spalt 2 oz and the american ale, at 70-72 fermentation temp.

anymore votes?


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Old 06-27-2008, 11:36 PM   #5
Maniacally Malty
DeathBrewer's Avatar
Apr 2007
Oakland, CA
Posts: 21,790
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spalt again

try to wrap that sucker in ice packs or'll be a lot better if cold. if you can't, however, it'll still be fine. 70-72F isn't THAT bad
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Old 06-28-2008, 01:12 AM   #6

I think I'd go with the centennial. Its nice and citrus for summer. I made a lawnmower beer last year with centennial and it was awesome.

As for temps go as cool as possible. If you can, try to bottle lager after your beer is carbed. Essentially refrigerate all of your beer. ~6-8 weeks

When you ferment warm, the beer tends more fruity so a centennial would be a good match.

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Old 06-28-2008, 08:15 AM   #7
HOOTER's Avatar
Mar 2008
Spokane, WA
Posts: 1,653
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Are you married to the SMaSH idea? If not I'd do Perle for bittering and Spalt for flavor and aroma. If you are then I'd agree with the Centennial idea with American yeast, but that's just me.
Bottled: Lots of stuff
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