AG ESB malt/Goldings SMaSH
OG: 1.042
SRM: 5.6
IBU: 37.4
Batch size: 5.5 gals.
Mash: 60 mins. @ 154F (68% eff.)
8.5 lbs. of Gambrinus ESB malt
1.0 oz. Goldings (whole) (5.0%) @ 60 mins.
1.0 oz. Goldings (whole) (5.0%) @ 30 mins.
1.0 oz. of Goldings (whole) (5.0%) @ 10 mins.
1.0 tsp. Irish moss
Wyeast 1098
Water: Very soft Vancouver water - pH 6.7 (similar to Portland, OR, but even less dissolved solids)
You should add in some biscuit malt next time...mmmm
When I started all grain, my first adventure toward a bitter was to make two SMaSHes. One MO with fuggles, the other MO with EKG......They taught me a couple of things I needed to know, but yeah, I didn't enjoy them.
I found that after I decided on the preffered late addition hop (EKG) it was all about the grist. I find I lean toward using both a crystal and a biscuit in the bill. Bitter has such a strong malt base that I feel that is the area that needs the most attention to complexity......I don't think I'll be making a SMaSH again any time soon though!
Aw don't tell me that, I'm just about to do those exact two SMaSHes!
Aw don't tell me that, I'm just about to do those exact two SMaSHes!
If you look at the latest issue of Zymurgy, there is an article on bitter. There is at least one commercial example of 'summer or golden bitter' that is entirely MO.
A very light bitter of good quality is a bloody hard ask though of someone just getting acquainted with the style.
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