Hi,
New here and read a lot of stuff from your boards. It has really helped me out and I have had loads of tips and recipe ideas from you guys. Thought it was time to give something back.
One of the recipes that caught my eye on a few occasions was a SMASH.
Decided to give it a go and it came out well enough that I thought I would post the 5 gallon recipe:
5kg Marris Otter
54g Cascade (9% alpha)
Pure Pitch WLP001 - California Ale Yeast
Mash at 68C/156F for 1 hour.
Boil for 60 mins.
60 18g Cascade 15.8 IBUs
30 18g Cascade 12.1 IBUs
10 18g Cascade 5.7 IBUs
OG FG IBU SRM ABV
1.048 1.015 33.7 8.6 4.33%
Early bottles tasted very fruit, lots of grapefruit from the cascade. Bittering increased or sweetness dropped off with time and it is now a very drinkable pale ale.
Made a few rookie errors. Probably pitched the yeast to warm at around 30C but it was getting really late and in the end it fermented fine at hit the target FG without any issues or off flavours. Also found that the hose that I was going to connect the chiller to was frozen so I had to rig up a syphon through the chiller. This meant it has a bit of chill haze as I couldn't cool the wort quick enough.
Hope that helps anyone that is thinking about taking the plunge...as I was a few months ago.
Cheers
New here and read a lot of stuff from your boards. It has really helped me out and I have had loads of tips and recipe ideas from you guys. Thought it was time to give something back.
One of the recipes that caught my eye on a few occasions was a SMASH.
Decided to give it a go and it came out well enough that I thought I would post the 5 gallon recipe:
5kg Marris Otter
54g Cascade (9% alpha)
Pure Pitch WLP001 - California Ale Yeast
Mash at 68C/156F for 1 hour.
Boil for 60 mins.
60 18g Cascade 15.8 IBUs
30 18g Cascade 12.1 IBUs
10 18g Cascade 5.7 IBUs
OG FG IBU SRM ABV
1.048 1.015 33.7 8.6 4.33%
Early bottles tasted very fruit, lots of grapefruit from the cascade. Bittering increased or sweetness dropped off with time and it is now a very drinkable pale ale.
Made a few rookie errors. Probably pitched the yeast to warm at around 30C but it was getting really late and in the end it fermented fine at hit the target FG without any issues or off flavours. Also found that the hose that I was going to connect the chiller to was frozen so I had to rig up a syphon through the chiller. This meant it has a bit of chill haze as I couldn't cool the wort quick enough.
Hope that helps anyone that is thinking about taking the plunge...as I was a few months ago.
Cheers
