SMASH recipe

[illomenbrewery]

Well I am attempting my first all-grain brew session this weekend. I am using a recipe I found in the last Brew Your Own magazine.




SMASH Saison
10.5 lbs 2 row pale malt
6.8 AAU Saaz (60 mins)
WLP 566


I bought enough to do two 5 gallon batches, so bought 3787 Trappist yeast. I am going to do the same recipe but with the trappist yeast just to see the difference in the yeast strains. Anyone brew this recipe or something similar? Should I be putting a blow off hose in for the trappist yeast? I have seen that it is a rough fermentation.

 

[mrgrimm101]

I've never brewed a Belgian style ale before, but if you are anticipating a very active fermentation, then a blowoff hose would be a good idea to rig up from the get go. I've made that mistake with an American IPA and came home from work to a foamy mess.

After fermentation is mostly done you could switch it back out for an airlock.

It's a great idea to do one with Trappist and one with the saison yeast. I'd be curious how an abbey ale yeast would do with this as well.

 

[edb]

If you are aerating your wort and making a starter I would definitely use a blow off.

I've read that others doing smash suggested using something different that just a base 2 row, like going with Maris Otter or another base malt that has a little more to offer.

 

[Wolfbrau]

I bet you learn a lot from a batch like that. Looks like a great opportunity to check out yeasts.

 

[illomenbrewery]

I went with the 2 row because thats what the recipe called for and I have 25 kilos of 2 row so that worked out lol. I have a smash cream ale recipe with the same 2 row and hops with cream ale yeast, so I might add that to my list to brew next after these 2. I saw that you ferment at 68 deg F but I have also seen that recommended conditioning temp is 40 deg. I do not have a fermentation chamber so I might not do this till it gets cold out.