Please help me with a recipe for tomorrow!

[dstc]

Want to brew tomorrow and this is what I have on hand (and no, I can't get anything else).

10# crushed 2 row

3oz Falconer's Flight 7C's
1/2oz Columbus
1/4oz Goldings
1/2oz whole cone dried Cascade I picked last fall (in freezer)

California Ale WLP001 yeast

So, what are you combination suggestions? Dry hop with something? Mash temps & length? Maybe 90 minutes to get more out of the 2 row?

OK guys, what's your thoughts?

 

[sethlovex]

You could do a sMasH,

1 oz FF 60
1 oz FF 5
1 oz dry hop in secondary

Without knowing the AA it's hard to say, but you can plug this into free brewing software and play with the numbers to get the IBUs where you like them.

Another thought is to toast about 20% of the grain (2#) to give a little depth. (I think it's still considered a sMaSh)

 

[aiptasia]

With the possible exception of the goldings, all of those hops play well together. I'd probably use an ounce of FF for a bittering hop at 60, all of the columbus for a flavoring hop at 15 and all the cascade in a 45 minute aroma soak at flameout.

 

[dstc]

You could do a sMasH,

1 oz FF 60
1 oz FF 5
1 oz dry hop in secondary

Without knowing the AA it's hard to say, but you can plug this into free brewing software and play with the numbers to get the IBUs where you like them.

Another thought is to toast about 20% of the grain (2#) to give a little depth. (I think it's still considered a sMaSh)

I like the thought of toasting a couple of pounds, have you done this? What temp and how long? Does it matter that it is already crushed?

 

[kingwood-kid]

http://barleypopmaker.info/2009/12/08/home-roasting-your-malts/
That's for whole grains, but you could probably do milled too. Might want to reduce the times. If you have some oatmeal around the house, I would toast 8-16oz of that instead, maybe 20 min at 350 on a preheated cookie sheet. As far as the mash goes, you have lots of enzymes and are low on flavor and body, so I would mash around 155. You can go an hour, but you'll probably be ready after 30 minutes.

 

[sethlovex]

I like the thought of toasting a couple of pounds, have you done this? What temp and how long? Does it matter that it is already crushed?

The last time I did10# !marris otter /cascade but toasted 2# with 1 # regular Quaker oats. I mashed and added 1# honey to the boil. It smelled/tasted amazing before fermentation....unfortunately my carboy cracked/ had a crack in it and all the wort ran out b4 I could even pitch the yeast. I have since bought two 6.5 plastic bucket fermenters, but. Still have two glass carboys.

Back on topic ...above poster references Great toasting thread...I set my oven to 300 and kept checking/ stirring every 5 minutes until I was happy with the aroma... I think toasted grains are supposed to sit for a week before mashing to vent but I was too excited and mashed the next day like I said smelled amazing

Not sure impact of crushing, I toasted whole maybe someone else has some advice... Good luck

 

[dstc]

Ok, so I toasted 2 pounds at 350 for 25 minutes stirring often, smells great. I think I will take the suggestion of mashing at 155. I may dry hop with one oz of the FF.

 

[sethlovex]

Ok, so I toasted 2 pounds at 350 for 25 minutes stirring often, smells great. I think I will take the suggestion of mashing at 155. I may dry hop with one oz of the FF.

Sounds good, do it!