honkey
Active Member
I just posted this on the beeradvocate forum, but I was curious to see if there are going to be different schools of thoughts between the two forums. There is no right answer to this question, I just want to see what you guys would do, before I decide how I am going to do my experiment...
I am a huge fan of SMaSH pale ales. I have never done two side by side, but I was thinking about doing two separate SMaSH's together. My idea right now is to order 20 lbs of Briess 2-Row, collect 15 gallons, and split them into 2 separate worts and make one with Centennial and one with Amarillo. Now is when it gets tricky. I want them to have the same amount of bitterness.
If this was your experiment, would you target the exact same IBU's and change the amount of late addition hops or would you just calculate the bitterness from the 60 minute addition and just say that the bitterness from the late addition hops are just part of the flavor of that hop?
Also, once this is kegged, if I blend the beers in the glass, would this be an accurate taste of what it would taste like if I just did a Centennial/Amarillo blend in the boil? A professional brewer once told me that he used to do that with multiple single hop IPA's and he would blend them to find the perfect combination. Is it really that simple?
There is not a correct answer to this question, but I want to see what you guys think the pros and cons are of the different thoughts.
I am a huge fan of SMaSH pale ales. I have never done two side by side, but I was thinking about doing two separate SMaSH's together. My idea right now is to order 20 lbs of Briess 2-Row, collect 15 gallons, and split them into 2 separate worts and make one with Centennial and one with Amarillo. Now is when it gets tricky. I want them to have the same amount of bitterness.
If this was your experiment, would you target the exact same IBU's and change the amount of late addition hops or would you just calculate the bitterness from the 60 minute addition and just say that the bitterness from the late addition hops are just part of the flavor of that hop?
Also, once this is kegged, if I blend the beers in the glass, would this be an accurate taste of what it would taste like if I just did a Centennial/Amarillo blend in the boil? A professional brewer once told me that he used to do that with multiple single hop IPA's and he would blend them to find the perfect combination. Is it really that simple?
There is not a correct answer to this question, but I want to see what you guys think the pros and cons are of the different thoughts.