extract smash
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McGarnigle
Well-Known Member
I'd probably say Nottingham, which attenuates more than S-04. It's more neutral.
7 lbs. of LME or DME? Assuming LME, I'm calculating that it would be around 1.050. You could add 1/2 ounces of NB at 60, 30, 10 and zero, giving you 35-40 IBUs.
I an assuming 9% AA, but I don't know what you have.
7 lbs. of LME or DME? Assuming LME, I'm calculating that it would be around 1.050. You could add 1/2 ounces of NB at 60, 30, 10 and zero, giving you 35-40 IBUs.
I an assuming 9% AA, but I don't know what you have.
terrapinj
Well-Known Member
if you got some cali lager yeast you could prob do a very basic steam bear/california common
McGarnigle
Well-Known Member
Yes, I think it would be interesting. Northern Brewer work for both bittering and flavor, so they are good as a single hop.
It looks like most NB's are more in the 7-8% range than 9%. That's not a huge difference, but you could move more hops to 60 minutes to keep the IBUs in the 35-40 range (or just accept lower IBUs...25-30 isn't bad).
.75 ounces at 60
.5 at 20 minutes
.75 at 5 minutes
There are really several ways to go, but usually there's some at 60, some at 20-30, some at 5-10. Adding at zero or dry-hopping are options, but you don't have enough hops to do all of these.
It looks like most NB's are more in the 7-8% range than 9%. That's not a huge difference, but you could move more hops to 60 minutes to keep the IBUs in the 35-40 range (or just accept lower IBUs...25-30 isn't bad).
.75 ounces at 60
.5 at 20 minutes
.75 at 5 minutes
There are really several ways to go, but usually there's some at 60, some at 20-30, some at 5-10. Adding at zero or dry-hopping are options, but you don't have enough hops to do all of these.
Also remember that smash brews are a lot about helping you identify malts and hops by keeping the ingredient list short. You'll understand exactly what NB does for flavor and aroma, and bittering too.
So sometimes a single malt beer, especially extracts (which have a known fermentability and thus set body and mouthfeel), can be a little 'ordinary'...so while it might not be interesting to anyone except another homebrewer, it should still be a fine beer.
it could be a good way to form a 'base beer' and then add some steeping grains to increase complexity, body, mouthfeel, etc.
So sometimes a single malt beer, especially extracts (which have a known fermentability and thus set body and mouthfeel), can be a little 'ordinary'...so while it might not be interesting to anyone except another homebrewer, it should still be a fine beer.
it could be a good way to form a 'base beer' and then add some steeping grains to increase complexity, body, mouthfeel, etc.
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