Hello. Newbie with first post here. * Skip small intro
This will be my first time brewing beer. I did a couple bread yeast meads a few years back. One exploded on me and both were pretty good un-aged. I recently started a graf because I liked the idea. Pretty sure I messed it up. I forgot to pick up the DME and just cut the recipe in half to use double the malt(which didnt make up for the DME so I threw in a can of AJ concentrate and some nutrient) I also missed the boil. Whoops. Still it's in the fermenter and the fermentation is slowing down. It doesnt smell like a **** up!
I know people do the kit thing and extract brews but really I am just going to do some all grain BIAB. Might as well spend my first few times screwing up an all grain then repeat the doofusness going from extract to AG later on. I'm a renegade like that.
My wife, like just about any Ashley out there, used to like to use Smash/Smashley as a nick name. When I heard of SMaSH recipes I thought it was a cool coincidence and something simple to start off with. So this is a "SMaSH for Smash", my drinking buddy.
* I adapted someone's 5 gallon SMaSH recipe to a one gallon. The reason for this is my fermenter is occupied. We were going to grab a 4 liter Carlo Rossi wine. (4 liters of decent wine plus a dark glass 4 liter bottle for ~$12, "yes, thank you!") I have a 5 gallon bucket but I can't afford to brew that much (also I don't have big enough pot) and I have no lid for it. Anyway with a 4 liter I figure I would try to aim for a little under 1 gal to give the beer some headroom.
3 lb Marris Otter
1 oz Cascade (1/3 @FWH, 1/3 @15, 1/3 dry )
Nottingham
The recipe I adapted this from would have come to closer to 3.25 lbs of grain but I though the even 3 was easier plus I am aiming for just shy of a gallon. Likewise the hops amounts would have been more like 1.5 oz but I just want to buy one pack. I threw the hop schedule together from some brief reading: 1/3 FWH to get a the most bitterness from that amount, 1/3 at 15 min because I hear that gives some good balanced bitterness/flavors, and the final third dry hopped for aroma. I thought this might be a good balance.
I imagine this is viable since it is pretty close to a real recipe, besides the hops which had more dry and mid boil hops. What can I expect from this? Is there anything I should adjust?
Sorry for the wall of text.
This will be my first time brewing beer. I did a couple bread yeast meads a few years back. One exploded on me and both were pretty good un-aged. I recently started a graf because I liked the idea. Pretty sure I messed it up. I forgot to pick up the DME and just cut the recipe in half to use double the malt(which didnt make up for the DME so I threw in a can of AJ concentrate and some nutrient) I also missed the boil. Whoops. Still it's in the fermenter and the fermentation is slowing down. It doesnt smell like a **** up!
I know people do the kit thing and extract brews but really I am just going to do some all grain BIAB. Might as well spend my first few times screwing up an all grain then repeat the doofusness going from extract to AG later on. I'm a renegade like that.
My wife, like just about any Ashley out there, used to like to use Smash/Smashley as a nick name. When I heard of SMaSH recipes I thought it was a cool coincidence and something simple to start off with. So this is a "SMaSH for Smash", my drinking buddy.
* I adapted someone's 5 gallon SMaSH recipe to a one gallon. The reason for this is my fermenter is occupied. We were going to grab a 4 liter Carlo Rossi wine. (4 liters of decent wine plus a dark glass 4 liter bottle for ~$12, "yes, thank you!") I have a 5 gallon bucket but I can't afford to brew that much (also I don't have big enough pot) and I have no lid for it. Anyway with a 4 liter I figure I would try to aim for a little under 1 gal to give the beer some headroom.
3 lb Marris Otter
1 oz Cascade (1/3 @FWH, 1/3 @15, 1/3 dry )
Nottingham
The recipe I adapted this from would have come to closer to 3.25 lbs of grain but I though the even 3 was easier plus I am aiming for just shy of a gallon. Likewise the hops amounts would have been more like 1.5 oz but I just want to buy one pack. I threw the hop schedule together from some brief reading: 1/3 FWH to get a the most bitterness from that amount, 1/3 at 15 min because I hear that gives some good balanced bitterness/flavors, and the final third dry hopped for aroma. I thought this might be a good balance.
I imagine this is viable since it is pretty close to a real recipe, besides the hops which had more dry and mid boil hops. What can I expect from this? Is there anything I should adjust?
Sorry for the wall of text.