madman960
Well-Known Member
For a 5 gallon batch, I personally use 10lbs of Vienna and 4oz total of hops. 1oz each at 60, 15, 10, and 5. This gives me a hoppy APA essentially.
Which yeast strain? Both hops are $1.99 oz.
For a 5 gallon batch, I personally use 10lbs of Vienna and 4oz total of hops. 1oz each at 60, 15, 10, and 5. This gives me a hoppy APA essentially.
Not a lot of color, but I love the maltiness I get from MO. check out the pic I posted.
Which yeast strain? Both hops are $1.99 oz.
Just brewed a saison smash.
Vienna/amarillo with wyeast belgian saison.
It's quite delectable.
Interesting choice. What was your fermentation temps?
That was my first SMaSH brew, loved it!MO and Amarillo, heaven on the toungue
I soak my bottles in warm water with vinegar for about 15 minutes. Then I add some baking soda to each bottle. After the fizzing stops; they soak for 10 more minutes before getting rinsed and dunked in a star san solution. I do the same with my LBK. Works like a charm.
Bill
This was my first brew day ever. I went with 2-row and Cascade for an all grain 2.5 gallon batch. I just cracked it the other day, per another thread I started, and it came out WONDERFULLY.
It was however my first batch so I can't compare to anything. I can however, with 100% honesty, say that this is currently the best beer I have ever brewed! Hahahahah
We will see if it is beaten out by any of the others I have aging
At the risk of heresy, has anyone ever done a "cheater" SMaSH with a clean bittering charge of warrior or magnum, and then used the real flavor hop for the rest of the brew? I'm thinking about trying a MO/AM cheater smash with warrior for bittering. My thinking is that with the high alpha content, I can use much less hops and get the same about of bittering.
at the risk of heresy, has anyone ever done a "cheater" smash with a clean bittering charge of warrior or magnum, and then used the real flavor hop for the rest of the brew? I'm thinking about trying a mo/am cheater smash with warrior for bittering. My thinking is that with the high alpha content, i can use much less hops and get the same about of bittering.
11 lbs Maris Otter
4 oz of Mosaic hops (1 oz at 60, 1 oz at flameout, and 2 oz dry-hop)
Mash at 152 for 60
Do a 20-minute hopstand for good measure
Enjoy
I just tried the first bottle of my Munich/Spalter Select. I liked the previous Munich/Tettnanger a little bit more, but I'll wait how the Spalter ages, it just finished carbonating and could use some more conditioning time.
I need to keep a steady supply of this stuff - the first sip of a 100% Munich Ale is a bit weird, but after half a pint I just want more. Both were FWH only, btw.
Would using all pale 2-row for the malt be bad? Seems like there are very few SMaSH recipes out there that use pale 2-row. Pilsner, vienna, munich, and maris otter seem most common for the malt.
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