Vienna Cascade SMASH

[universalfrost]

So I got a ton of Vienna malt dirt cheap and I have a ton of whole leaf Cascade hops from last year that I need to use ( I know a guy who grows these to get a farming discount on part of his property and I literally have a crazy amount I need to use).

I'm starting my brews with a smash to try out different yeast types in pure form then move on to adding in other malts like carapils or Munich or marris otter and late hop addition and or dry hop mosaic ( got a few pounds to use) , eukanut or citra or centennial.

Here is my first take using BRY 97 yeast and I will do an identical batch with US05 and then some Wyeast west coast ale I'm harvesting from one of my other batch. Gonna add some imperial A24 possibly in the rotation of yeasts.

HOME BREW RECIPE:
Title: Vienna Cascade SMASH

Brew Method: All Grain
Style Name: American Pale Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 6.5 gallons
Boil Gravity: 1.040
Efficiency: 75% (brew house)


STATS:
Original Gravity: 1.048
Final Gravity: 1.013
ABV (standard): 4.59%
IBU (tinseth): 48.53
SRM (morey): 5.82

FERMENTABLES:
10 lb - American - Vienna (100%)

HOPS:
1 oz - Cascade, Type: Leaf/Whole, AA: 4.5, Use: Boil for 60 min, IBU: 15.41
1.5 oz - Cascade, Type: Leaf/Whole, AA: 4.5, Use: Boil for 20 min, IBU: 14
1.5 oz - Cascade, Type: Leaf/Whole, AA: 4.5, Use: Boil for 10 min, IBU: 8.38
1.5 oz - Cascade, Type: Leaf/Whole, AA: 4.5, Use: Boil for 5 min, IBU: 4.61
1 oz - Cascade, Type: Leaf/Whole, AA: 4.5, Use: Boil for 0 min
1 oz - Cascade, Type: Leaf/Whole, AA: 4.5, Use: Whirlpool for 0 min at °F, IBU: 6.13
2 oz - Cascade, Type: Leaf/Whole, AA: 4.5, Use: Dry Hop at 7 days

MASH GUIDELINES:
1) Temperature, Temp: 152 F, Time: 60 min, Amount: 3 gal, Vorlauf constantly
2) Fly Sparge, Temp: 175 F, Time: 20 min, Amount: 3.5 gal
Starting Mash Thickness: 1.5 qt/lb

OTHER INGREDIENTS:
0.5 tsp - Wyeast yeast nutrient, Time: 15 min, Type: Water Agt, Use: Boil
1 each - Whirlfloc Tablet, Time: 15 min, Type: Fining, Use: Boil

YEAST:
Danstar - American West Coast Yeast BRY-97
Starter: Yes
Form: Dry
Attenuation (avg): 72%
Flocculation: High
Optimum Temp: 62 - 75 F
Fermentation Temp: 65 F
Pitch Rate: 0.35 (M cells / ml / deg P)

PRIMING:
Method: Forced Carbonation

TARGET WATER PROFILE:
Profile Name: Balanced Profile
Ca2: 80
Mg2: 5
Na: 25
Cl: 75
SO4: 80
HCO3: 100
Water Notes:


This recipe has been published online at:
https://www.brewersfriend.com/homebrew/recipe/view/644795/vienna-cascade-smash

Generated by Brewer's Friend - https://www.brewersfriend.com/
Date: 2018-04-29 02:45 UTC
Recipe Last Updated: 2018-04-29 02:45 UTC

 

[divrack]

I'd cut down on the early additions and go big on long 90min steep since there isn't a lot going on with the grain base. Would also keep the bitterness restrained which might show up yeast hop interaction better
Either way though I like experiments like this, keep us posted.

 

[eadavis80]

If this is your first time using Bry-97, don't be shocked if it takes a day longer to get going than the 05. But, once it gets going, it'll really kick into high gear and get you a 3" krausen by days 2-4 in my experience. It should finish with a gravity of 1.010 at the highest (depending on your mash temp). My pale ale with it finished at 1.008. It reportedly does, however, slightly lessen hop flavor.

 

[universalfrost]

Yeah I read one of the bruxperiments on us05 vs bry97.. I've used both previously in a lot of brews but never in identical brews... I also rehydrate all my dry yeasts or make a srarterwith them for big imperial or dipa's.

http://brulosophy.com/2015/06/01/safale-us-05-vs-danstar-bry-97-exbeeriment-results/

What would I get out of the 90 minute mash? I had thought about a 120 degree protein rest for twenty minutes before ramping up to 152 for 60.

Also for the whirlpool addition I was gonna toss it in at 100 or so degrees.

 

[universalfrost]

Just updated the recipe to decrease early hop addition sizes and include protein rest.

HOME BREW RECIPE:
Title: Vienna Cascade Smash

Brew Method: All Grain
Style Name: American Pale Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 6.5 gallons
Boil Gravity: 1.040
Efficiency: 75% (brew house)


STATS:
Original Gravity: 1.048
Final Gravity: 1.013
ABV (standard): 4.59%
IBU (tinseth): 31.5
SRM (morey): 5.82

FERMENTABLES:
10 lb - American - Vienna (100%)

HOPS:
1 oz - Cascade, Type: Leaf/Whole, AA: 4.5, Use: Boil for 60 min, IBU: 15.41
1 oz - Cascade, Type: Leaf/Whole, AA: 4.5, Use: Aroma for 10 min, IBU: 5.59
1 oz - Cascade, Type: Leaf/Whole, AA: 4.5, Use: Aroma for 5 min, IBU: 3.07
1 oz - Cascade, Type: Leaf/Whole, AA: 4.5, Use: Aroma for 2 min, IBU: 1.3
1 oz - Cascade, Type: Leaf/Whole, AA: 4.5, Use: Whirlpool for 0 min at 140 °F, IBU: 6.13
1 oz - Cascade, Type: Leaf/Whole, AA: 4.5, Use: Dry Hop for 3 days

MASH GUIDELINES:
1) Temperature, Temp: 120 F, Time: 20 min, Amount: 3.33 gal, protein rest
2) Temperature, Temp: 152 F, Time: 60 min, Amount: 0 gal, Vorlauf constantly
3) Fly Sparge, Temp: 175 F, Time: 20 min, Amount: 6.45 gal
Starting Mash Thickness: 1.33 qt/lb

OTHER INGREDIENTS:
0.5 tsp - Wyeast yeast nutrient, Time: 15 min, Type: Water Agt, Use: Boil
1 each - Whirlfloc Tablet, Time: 15 min, Type: Fining, Use: Boil

YEAST:
Danstar - American West Coast Yeast BRY-97
Starter: Yes
Form: Dry
Attenuation (avg): 72%
Flocculation: High
Optimum Temp: 62 - 75 F
Fermentation Temp: 65 F
Pitch Rate: 0.35 (M cells / ml / deg P)

PRIMING:
Method: Forced Carbonation

TARGET WATER PROFILE:
Profile Name: Balanced Profile
Ca2: 80
Mg2: 5
Na: 25
Cl: 75
SO4: 80
HCO3: 100
Water Notes:


This recipe has been published online at:
https://www.brewersfriend.com/homebrew/recipe/view/644795/vienna-cascade-smash

Generated by Brewer's Friend - https://www.brewersfriend.com/
Date: 2018-04-30 15:03 UTC
Recipe Last Updated: 2018-04-30 15:03 UTC