how does this SMaSH sound?

[defenestrate]

i just recently read about smash brewing, and i like the idea behind it. i opened up beertools and this is what i made up.

13# 2-row carmel malt 10-L
challenger .5 @ 60 min
.5 @ 30 min
.5 @ 5-10 min
brewtek CL-630 american microbrewery lager yeast
(figured i could ferment it outside with a lager yeast with temps holding at 45-55 degrees now)

criticisms wanted!

 

[Yooper]

Well, you can use 13# of two row, but not crystal malt. Crystal is NOT a base grain, so that must be a typo.

If you want, you could home toast some 2-row in the oven to get you a toasted flavor, though.

 

[defenestrate]

Well, you can use 13# of two row, but not crystal malt. Crystal is NOT a base grain, so that must be a typo.

corrrrrect you are sir

 

[Chupacabras]

Haha, sir.

 

[talleymonster]

haha, sir.



EDIT: oops. The one who feeds on the blood of goats beat me to it.

 

[Yooper]

corrrrrect you are sir

Haha, sir.

haha, sir.



EDIT: oops. The one who feeds on the blood of goats beat me to it.

Alright, alright, stop with the name calling!

So, is the recipe going to be just 2-row and challenger hops?

 

[big supper]

Actualy.....on this theme......my next beer is probably going to be MO and Challenger SMaSH. Anyone use Challenger? WHat should I expect as far as flavour/aroma?

 

[defenestrate]

well now im second guessing the 2 row. that might be a good smash for the summer but i would like to make a heavier lager for the winter. i've never used lager yeast, it should be fine outside as long as the temps are in the right range, correct?

 

[Chriso]

I've used Challenger pretty extensively. It's like a slightly stronger EKG's or Fuggles. It's very nice, and has a great british-floral aroma. It's personally my favorite British hop.

Your hop schedule looks great - for a non-IPA pale ale, .5oz @ 60, 20, and 5 minutes is pretty much perfect. You might move your 30 back to 20.

There's nothing wrong with just 2-Row. If you want a heavier lager, mash high - at between 154-157*F. (That said, Maris Otter will add some breadiness that you wouldn't normally have) Toasting 1# of the base grain is a great way to add complexity, too.

And if you want to dry it out for summer time, mash between 149-152*F.

Cheers! You picked a great hop, hope you like it! Welcome to SMaSHing!

 

[Beards Brews]

I'm smashing this next weekend, but with likely one pound of toasted 2-row. I might make mine a bit hoppier by dry hopping.

 

[Yooper]

I've used Challenger pretty extensively. It's like a slightly stronger EKG's or Fuggles. It's very nice, and has a great british-floral aroma. It's personally my favorite British hop.

Your hop schedule looks great - for a non-IPA pale ale, .5oz @ 60, 20, and 5 minutes is pretty much perfect. You might move your 30 back to 20.

There's nothing wrong with just 2-Row. If you want a heavier lager, mash high - at between 154-157*F. (That said, Maris Otter will add some breadiness that you wouldn't normally have) Toasting 1# of the base grain is a great way to add complexity, too.

And if you want to dry it out for summer time, mash between 149-152*F.

Cheers! You picked a great hop, hope you like it! Welcome to SMaSHing!

I LOVE that idea- instead of 2-row, maybe consider MO, or Golden Promise, for the base malt. That would give you some English malt to those English hops.

If you still want to use the 2-row, I'd toast even two pounds of it. Toast at 350 in the oven, in a cookie sheet with sides, and give it a shake every five minutes or so until nicely toasted. John Palmer says to then store it in a paper bag for two weeks before using, but I used mine the same day and it worked great.

 

[Chriso]

I can attest to Golden Promise. It was simply divine when combined with Amarillo hops.

 

[DeathBrewer]

if you want something heavier and maltier, go with vienna malt instead of 2-row. best single malt for flavor IMO.

 

[Danek]

I think Challenger's a great choice of SMaSH hop. I made a Coniston Bluebird clone (that just uses Challenger) for which the malt bill was Maris Otter with a little Crystal. That tasted great, and I'm sure it'd be great without the crystal too. If you want to English it up, make sure you go easy on the carbonation - with English hops too much CO2 can come across as harsh.

I can attest to Golden Promise. It was simply divine when combined with Amarillo hops.

if you want something heavier and maltier, go with vienna malt instead of 2-row. best single malt for flavor IMO.

Mmm... I have 40 bottles of Amarillo/Vienna SMaSH conditioning in my brew cupboard now. It's going to be a long 21 days...

 

[defenestrate]

There's nothing wrong with just 2-Row. If you want a heavier lager, mash high - at between 154-157*F. (That said, Maris Otter will add some breadiness that you wouldn't normally have) Toasting 1# of the base grain is a great way to add complexity, too.

And if you want to dry it out for summer time, mash between 149-152*F.
)

so mashing at that higher temp will really make it heavier? does it extract more color from the grains?...or something else...?

 

[Chriso]

Mashing at a higher temp makes the wort more dextrinous, and less fermentable. It makes for a heavier-tasting beer, but not a more alcoholic beer. Gotta add more grain for that route. Similarly, mashing at a lower temp makes the wort *more* fermentable, which lowers your FG and makes your beer taste drier.

Shouldn't affect the color though.