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Old 12-26-2008, 01:05 PM   #11
AnOldUR's Avatar
Mar 2007
, New Jersey
Posts: 6,888
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Originally Posted by zman View Post
. . . Perhaps I will do a 2 gallon batch to test it out.
Might as well do a mash for a full 5 gallons and split it into two 2 1/2 gallon batches. Use either a different hop or yeast (or both) in each to get a feel for what they contribute.

Good luck !

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Old 12-26-2008, 06:28 PM   #12
Maniacally Malty
DeathBrewer's Avatar
Apr 2007
Oakland, CA
Posts: 21,790
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i'd go for it. that recipe sounds fine. i'd recommend the notty and mash high, around 154-156F.
Easy Partial Mash Brewing - Stovetop All-Grain Brewing

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Old 12-26-2008, 07:32 PM   #13
MVKTR2's Avatar
Dec 2007
Columbia, MS
Posts: 1,363
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My smash bier (US 2row, German Tradition Hops, Notty yeast) turned out excellent. I even missed my mash in temp initially as it was @ 146. I added enough boiling water to raise it to 151.6 and it went well from there. I've had fairly poor results with trying to mash anything above 153... but then again that could just be me. While the science says a higher mash temp is the way to go, my smash had a fg of 1.008 and was very drinkable.

My $.02


Ps I used my smash bier brewing session as a way to relax while brewing, as I'm usually VERY uptight about everything being JUST RIGHT!
"Perhaps wisdom for me is understanding how truely small I am, and that there is no smug self centered moment of clarity when there is so much more to learn" Anthony Bourdain

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