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I not as expert but I take a crack at it. How much water did you start with? 2 Gallons? Don't forget your adding the volume of the sugar and the hops and your boil off may be less than your test run. As you said before...I wouldn't worry about it, I'm relearning how to brew but on smaller...

No worries...That was my usual procedure when I was brewing 2.5 gallon batches with my 2 small brew pots. Mash in one - sparge in the other. Good luck

Give me the particulars and I'll put them into promash to figure out the volume or try http://http://www.rackers.org/calcs.shtml

Now bear this mind...I'm still learning about high hops and grain works together but yeah fuggles should work fine. Its an English-style hop and I like it for my porters. Check out BYO's hop chart...great reference. Besides that's half the fun trying different combinations and flavors...

Never been a Hophead. I do like a good APA. I know of guys that just love IPA's so I'm trying to at least try them and brew a couple of high hop SMaSH's PS: Not being a hop head is a tad strange considering I love the smell of the hops before I put them into the wort

Thanks...I like the suggestion of IBU's to match or be lower than SG. It gives me a good reference point. I think I may drop the FWH and adjust from there.

I just took this from BYO Recipe Data Base scaled on Promash: Dark Streets of London 1.25 lb of Pale Malt - 2-Row 1.6 oz of 40L Crystal Malt 1.6 oz Molasses .12 oz Northern Brewer 7% 60min (3.4g - I would round down) .10 oz East Kent Goldings 5% 30 min (3g) 1/8 tsp of Irish Moss 15 min SG...

Hey Guys: I posted this SMaSH recipe over the weekend and I was curious about what to expect from such a hop forward recipe. Should I back off the hops and bring IBU's down a bit? I've never used Warrior Hops. Thanks.

^^^^^ This....

Other than helping to get the trub to settle faster or compact more then no... I done both and I really couldn't tell if it helped or not. If you have some then why not....if you don't have any than I wouldn't give it a second thought about not using Irish Moss.

So here is my next recipe, I don't normally drink IPAs but I'm trying to expand my horizons. Anyway... 1-Gallon Warrior SMaSh: 2 lbs of Vienna Malt 2g FWH Warrior 16%AA 2g 45 min. " " " 2g 15 min. " " " 2g 0 min. " " " 1/4tsp Irish Moss @ 15 min. -...

+1 Get some 2-row pale malt and 1 ounce pack of hops...

I have to plug in my numbers into Promash but I'm thinking of doing 2 similar batches: 1. FWH, 60, 45, 30, 15, 5 minutes 2. 60, 45, 30, 15, 5 minutes...no FWH Still deciding on the IBU's The SMaSH I did tonight was with some left over ingredients, 2# 2-row, 11 grams German Hallertau...

I've been using 1 gallon glass jugs and 2-gallons buckets... 5-gallon better bottle: 3 gallons easy....probably 4 with a blow-off tube set-up

Got-er-done

Done!!!

No worries...I wasn't planning to brew it tonight and besides my LHBS was sold out of Simcoe:( I went with Galaxy, Warrior, Citra, Centennial and Cascade. I planning on staying away from Cascade but it is my favorite hop:mug: I also picked 2-row, 6-row, Vienna and Munich as my base malts...

I'm brewing a trial SMaSH right now. I had some left over 2-row and German Hallertau hops. I got to use my corona mill to crush the 2# of grain. It took me about 15 minutes to hand crank it. I'm glad it was only 2# of grain. Hit my mash temperature of 155 and placed in the 170 degree oven. I...

My LHBS charges $6.00 for bucket and lid for comparison.