damdaman
Well-Known Member
Planning on making a basic SMaSH recipe for my second all-grain later this week. Started out with calculating a basic pale 2row and amarillo, but I was worried this would leave the beer TOO pale and lacking in any sort of body to back up the hops.
So then had the idea to try Munich instead of 2row, so the recipe looks like this:
Beer: Munich/Amarillo SMaSH Style: American Pale Ale
Type: All grain Size: 5.25 gallons
Color:
23 HCU (~13 SRM)
Bitterness: 42 IBU
OG: 1.049 FG: 1.010
Alcohol: 5.0% v/v (4.0% w/w)
Water: Gypsum
Grain: 0 lb. American 2-row
12 lb. American Munich
Mash: 65% efficiency
60 min mash. Mash temp 152-154
Boil: 60 minutes SG 1.040 6.5 gallons
Whirlfloc 15 min
Hops: 1 oz. Amarillo (8.5% AA, 60 min.)
.25 oz. Amarillo (8.5% AA, 45 min.)
.25 oz. Amarillo (8.5% AA, 20 min.)
.5 oz. Amarillo (aroma)
Yeast: WLP001 1 vial
Obviously part of the point of doing this kind of SMaSH is to learn more about the malts/hops involved, but I was wondering if this was a good idea, or if Munich has some sort of flavor quality that I wouldn't be expecting? I've only used it as a specialty grain and don't know if it'd hold up as a base malt.
So then had the idea to try Munich instead of 2row, so the recipe looks like this:
Beer: Munich/Amarillo SMaSH Style: American Pale Ale
Type: All grain Size: 5.25 gallons
Color:
23 HCU (~13 SRM)
Bitterness: 42 IBU
OG: 1.049 FG: 1.010
Alcohol: 5.0% v/v (4.0% w/w)
Water: Gypsum
Grain: 0 lb. American 2-row
12 lb. American Munich
Mash: 65% efficiency
60 min mash. Mash temp 152-154
Boil: 60 minutes SG 1.040 6.5 gallons
Whirlfloc 15 min
Hops: 1 oz. Amarillo (8.5% AA, 60 min.)
.25 oz. Amarillo (8.5% AA, 45 min.)
.25 oz. Amarillo (8.5% AA, 20 min.)
.5 oz. Amarillo (aroma)
Yeast: WLP001 1 vial
Obviously part of the point of doing this kind of SMaSH is to learn more about the malts/hops involved, but I was wondering if this was a good idea, or if Munich has some sort of flavor quality that I wouldn't be expecting? I've only used it as a specialty grain and don't know if it'd hold up as a base malt.