Hi All,
Thought I'd share the following with you. Heard about SMaSHes and figured I liked their simplicity so I "kind of" followed the paradigm hahaha
Mountmellick Light 4lbs
Briess Amber 6lbs
Candi Simplicity Blonde Syrup
4oz opened for a week Liberty pellets
Wyeast 1332 Northwest Ale
OK... so I boiled up about 5 gallons of water.
At boil I killed the heat and added in the extracts.
Returned to boil and threw in 1oz of Liberty
30 minutes, added 16oz of the Candi syrup
40 minutes added another 1.5oz of Liberty
60 minutes, flameout and threw in another 1.5oz of Liberty.
Cooling took about 30 mins down to 85F
Racked to fermenter and added 1.5 gallons of cold top up water getting me to 75F
Pitched the yeast.
This morning the sucker is going NUTS. Then again, the yeast seemed totally nuts as the smack pack seemed like it was going to burst one hour after the smack!
Anyone have any ideas on how this might turn out?
I was thinking like an over the top BASS or Old Speckled Hen... I dunno...
Thought I'd share the following with you. Heard about SMaSHes and figured I liked their simplicity so I "kind of" followed the paradigm hahaha
Mountmellick Light 4lbs
Briess Amber 6lbs
Candi Simplicity Blonde Syrup
4oz opened for a week Liberty pellets
Wyeast 1332 Northwest Ale
OK... so I boiled up about 5 gallons of water.
At boil I killed the heat and added in the extracts.
Returned to boil and threw in 1oz of Liberty
30 minutes, added 16oz of the Candi syrup
40 minutes added another 1.5oz of Liberty
60 minutes, flameout and threw in another 1.5oz of Liberty.
Cooling took about 30 mins down to 85F
Racked to fermenter and added 1.5 gallons of cold top up water getting me to 75F
Pitched the yeast.
This morning the sucker is going NUTS. Then again, the yeast seemed totally nuts as the smack pack seemed like it was going to burst one hour after the smack!
Anyone have any ideas on how this might turn out?
I was thinking like an over the top BASS or Old Speckled Hen... I dunno...