MuddyMo
Well-Known Member
Hello all. I have been a big fan of the HBT forums since I started home brewing in March of 2009, but this is my first time posting a question.
For my first attempt at an all grain, I recently brewed this SMaSH recipe.
8 lbs. Maris Otter Pale Ale Malt
2 lbs. Maris Otter Crystal
.5 lbs. Flaked Barley
1 lbs. Corn Sugar
1 oz. Simcoe (Pellets, 12.2 %AA) boiled 70 min
2 oz. Simcoe (Pellets, 12.2 %AA) boiled 20 min
1 oz. Simcoe (Pellets, 12.2 %AA) boiled 1 min
1 oz. Simcoe (Whole 12.2 %AA) dry-hop
Yeast : Fermentis US-05 Safale (two 11.5g packs)
Brewing notes:
Deathbrewer's stove top partial mash method. Mashed Maris Otter base malt and flaked barley at 155 for 70 minutes; The crystal was steeped in a separate pot due to kettle volume limitation. Sparged mashed grains in bottling bucket with 170deg to bring the total kettle volume up to 6.25 gal. Pre-boil gravity 1.042, post boil 1.055.
+ Primary for 14 days; temp range 60-65F;
+ Secondary for 7d; 1oz dry-hop; same temp
+ Final gravity 1.012
Primed with corn sugar
I was very happy with virtually every aspect of the beer. The Simcoe flavor aroma was up front and glorious, but the grassy notes linger too long in the finish. For my next attempt I want to focus on the hops with the goal of dialing back the grassy finish and replacing it with a dry and cleansing hop bitterness.
While there is an abundance of information on individual hops and their flavor profiles, there comparatively little guidance how to mix and match varieties to achieve a particular flavor profile, which is interesting considering the wide range of flavors that can be found.
So, how would you change the hops ingredients in this recipe in order to get a more traditional hop bitterness in the finish without spoiling that fantastic Simcoe flavor and aroma?
For my first attempt at an all grain, I recently brewed this SMaSH recipe.
8 lbs. Maris Otter Pale Ale Malt
2 lbs. Maris Otter Crystal
.5 lbs. Flaked Barley
1 lbs. Corn Sugar
1 oz. Simcoe (Pellets, 12.2 %AA) boiled 70 min
2 oz. Simcoe (Pellets, 12.2 %AA) boiled 20 min
1 oz. Simcoe (Pellets, 12.2 %AA) boiled 1 min
1 oz. Simcoe (Whole 12.2 %AA) dry-hop
Yeast : Fermentis US-05 Safale (two 11.5g packs)
Brewing notes:
Deathbrewer's stove top partial mash method. Mashed Maris Otter base malt and flaked barley at 155 for 70 minutes; The crystal was steeped in a separate pot due to kettle volume limitation. Sparged mashed grains in bottling bucket with 170deg to bring the total kettle volume up to 6.25 gal. Pre-boil gravity 1.042, post boil 1.055.
+ Primary for 14 days; temp range 60-65F;
+ Secondary for 7d; 1oz dry-hop; same temp
+ Final gravity 1.012
Primed with corn sugar
I was very happy with virtually every aspect of the beer. The Simcoe flavor aroma was up front and glorious, but the grassy notes linger too long in the finish. For my next attempt I want to focus on the hops with the goal of dialing back the grassy finish and replacing it with a dry and cleansing hop bitterness.
While there is an abundance of information on individual hops and their flavor profiles, there comparatively little guidance how to mix and match varieties to achieve a particular flavor profile, which is interesting considering the wide range of flavors that can be found.
So, how would you change the hops ingredients in this recipe in order to get a more traditional hop bitterness in the finish without spoiling that fantastic Simcoe flavor and aroma?