A SMaSHing series of brews.

[greencoat]

Alright, I've been bit by the SMaSH bug. My first AG batch was a simple MO/Fuggles SMaSH and I loved it. After tasting how delicious a SMaSH can be, I want to run a series of three or four brews using the same exact ingredients (in this case: 10 lbs MO and 3 oz Fuggles, WL007, and Dayton water) but using different techniques each batch.

For instance, on my first batch I mashed @ 160 for an hour, and added an ounce of Fuggles @ 90, 60, and 15 min.

Next time, I'll try mashing at, say, 148 for 90 min, do an ounce of FWH, .25 oz @ 60, and 1.75 oz @ 15. Same ingredients, different beers.

I think it'll be interesting to see how drastic or subtle the changes are from batch to batch.

I can't be the first person on HBT with these same intentions. If you've done something similar, how did it turn out??

Cheers!

 

[sp1365]

I love it, but I think a better way to do it would be just to change one thing as opposed to multiple ones with each batch. Such as mash temp at 145, 150, 155 with the same hop schedule, or mashing at the same temp but changing the hop schedule. Something like that will give you a better idea of what actually caused the change in flavors.

I would love to do something like this myself if I had more room so far I have done 2 SMaSH beers (MO/WGV and Munich/Fuggles).

BTW. I love Dayton water for brewing.

 

[nebelk]

I've been planing a SMaSH MO/Columbus(or hallertau) IIPA (16 lbs MO/ 16 oz hops) and a SMaSH MO/Columbus(or hallertau) APA (10lbs MO/ 3 oz hops). Not quite what your planning but i think it'll be interesting to compare the 2.

 

[greencoat]

I love it, but I think a better way to do it would be just to change one thing as opposed to multiple ones with each batch. Such as mash temp at 145, 150, 155 with the same hop schedule, or mashing at the same temp but changing the hop schedule. Something like that will give you a better idea of what actually caused the change in flavors.

I would love to do something like this myself if I had more room so far I have done 2 SMaSH beers (MO/WGV and Munich/Fuggles).

BTW. I love Dayton water for brewing.

That sounds like a good plan for another (more controlled) experiment. My goal with this is to see how drastic I can make each batch using the same exact ingredients.

I got the idea from one of the Brewing Network podcasts (I think the most recent Q and A session) and want to try it. I think it'll be pretty hard to make bad beer with MO and Fuggles, so having a bunch of gallons of it in the beer fridge won't be an issue. And I can make 'em on the cheap, too.

 

[sp1365]

That sounds like a good plan for another (more controlled) experiment. My goal with this is to see how drastic I can make each batch using the same exact ingredients.

In that case it sounds like a great idea. Personally I am huge fan of MO, but not of Fuggles. I do however have a Munich/Fuggles SMaSH that I will be coming online for drinking (hopefully) this weekend that may change that. I am interested in the different recipes and how they turn out. Should be fun, let us know how it turns out.

 

[MarsColonist]

Vienna/Simcoe Smash @154°F, 15 IBU@60, 7 IBU@30, 2 IBU@1. Yumyum

 

[ghpeel]

Vienna Centennial & Vienna Norther Brewer are both delicious. I personally want to do another smash soon with Marris Otter and one of the British hops like Challenger or Northdown.

I made a dark ale with all Brambling Cross that a great aroma, but had an acrid, astringent taste. Don't think it was the hops that did that though.

 

[Retrofit]

You stole my recipe! Just kidding. My SMASH is MO/Fuggles but I prime with gyle. The gyle I collect is dry hopped with Fuggles. The gyle has a huge aroma! It's bottle conditioning right now so I'll report in when I actually taste it, but I'm thinking it will be great.

 

[Reelale]

Alright, I've been bit by the SMaSH bug. My first AG batch was a simple MO/Fuggles SMaSH and I loved it. After tasting how delicious a SMaSH can be, I want to run a series of three or four brews using the same exact ingredients (in this case: 10 lbs MO and 3 oz Fuggles, WL007, and Dayton water) but using different techniques each batch.

For instance, on my first batch I mashed @ 160 for an hour, and added an ounce of Fuggles @ 90, 60, and 15 min.

Next time, I'll try mashing at, say, 148 for 90 min, do an ounce of FWH, .25 oz @ 60, and 1.75 oz @ 15. Same ingredients, different beers.

I think it'll be interesting to see how drastic or subtle the changes are from batch to batch.

I can't be the first person on HBT with these same intentions. If you've done something similar, how did it turn out??

Cheers!

Interesting. I'm brewing a MO/Fugglles SMaSH tomorrow. I'll be doing a 60 minute mash (no-sparge actually) and same hop schedule but with 1/2 oz. additions. We shall see....

 

[markg388]

sounds like my kind of brewing style.... experiements tell you so much more than reading will, the little things that you're the only guy who's gunna notice. I find myself usually brewing the same 'recipe' for 3 batches at a time with 1 or 2 details tweaked in each one, all slightly different and totally tasty.

i've been dialing in my munich helles technique for about 2 years now, and I'm still not done. have fun!

 

[greencoat]

Well, the first batch was delicious and all but one bottle are gone. I brewed up the second batch about a week ago but got really stupid and mashed at 170F. I'm still on the fence as to wether or not I'm gonna dump and start over (I'd like the fermenter to be open more than wait very impatiently.) For the second batch I roasted a pound of the MO in my oven and the hop schedule was 2oz @60 and 1oz @ 20.

Either way, I will keep track of all the batches and do a final side-by-side tasting with all five when all is said and done.