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Old 12-24-2008, 07:26 PM   #1
zman
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Here is what I wanted to try. What do people think?

#10 2 row

1 oz liberty @60
1/2 Liberty @15
1/2 Liverty @5

Dried Ale Yeast

 
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Old 12-24-2008, 07:33 PM   #2
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Sounds good to me, and I'd like to see how it turns out since I don't know much about Liberty. Personally I'd rather add the last addition at flameout rather than 5 minutes for more aroma effect, but that's entirely up to you. Please report back.

 
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Old 12-24-2008, 07:37 PM   #3
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I haven't seen (m)any SMaSH's done with plain american 2-row, not that you couldn't, but usually people use something with a little more depth to it like Marris Otter, Munich, Vienna, etc.

I avoid flameout additions because I use a paint strainer rig and while my chiller is working I'm coaxing the wort out of the hop ball. In other words my hops get pulled out very shortly after flameout. If I want extra aroma I'll dry hop.
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Old 12-24-2008, 07:41 PM   #4
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What will your mash temp be?

 
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Old 12-24-2008, 08:33 PM   #5
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My SMaSH of last weekend is all US 2-row, but with Cascades, after I get another ounce of them I'm going to dry hop it as I somehow forgot the aroma add. I went for the citrusy flavor, but your Liberty choice sounds good... I've a little 2 row left.... maybe I'll try it with Liberty too.
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Old 12-24-2008, 08:43 PM   #6
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I've made two different SMASH batches with just two-row. One used Centennial, the second used Czech Saaz.

The first one turned out really, really sour. (I've named it Unintentional Sour.) I don't know why. Second batch I mark up to stupidity. I sparged way too fast, used too much water, ended up with seven gallons instead of five.

What I have come to realize is that mistakes in a SMASH batch leap out into your face. You can't hide bad technique in a recipe that simple.
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Old 12-25-2008, 02:10 PM   #7
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I have 2-row and Liberty SMaSH on deck! I'm really going to turn the screws on my technique with this one - double decoction, lagering, and kraeusening with hop infused gyle.
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Old 12-25-2008, 02:16 PM   #8
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I like 2-row SMaSH as long as you use English ale yeast (S-04 is OK if you mash high, say 155*F). That way you get some malt flavor and fruitiness from the yeast strain. A clean strain like Cali ale would leave a lifeless beer.
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Old 12-25-2008, 02:20 PM   #9
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I have yet to try a Smash beer, but it's on my list for 2009.

BTW, in case not everyone knows there is a Smash Sub-group on the forum.

HomeBrewTalk Groups - SMaSH Enthusiasts

 
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Old 12-26-2008, 05:09 AM   #10
zman
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I was planning on using Nottingham or Safale-04. I am going to do a Nut Brown tomorrow, but I am really interested in doing the SMASH soon. I wonder if the sourness was due to sanitation issues. I am not positive on that one but I hope so because I do not want to use #10 of 2 row and have a sour beer. Perhaps I will do a 2 gallon batch to test it out. I appreciate all of the input

 
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