Vienna/Centennial SMaSH

[ghpeel]

Chris's Vienna/Centennial is good, I'll attest to that. I don't think I've had a bad smash yet actually.

 

[Pick]

Hmmm, I wonder how this recipe would do with Wyeast 2112......................Anyone know what the WLP equivalent is?

 

[skeeordye11]

Hmmm, I wonder how this recipe would do with Wyeast 2112......................Anyone know what the WLP equivalent is?

The internet is a wonderful thing. WLP810
http://www.whitelabs.com/beer/strains_wlp810.html

 

[Dave258]

What do you guys think about this recipe with cascade? I have a pound of cascade coming from Niko's sale.

 

[markg388]

I don't go for IPA's or real hoppy beers that much, so I brewed mine more like a lighter-colored amber ale. I used 2 ounces in 5gal and it's fantastic, this is a good combo for sure.

10.5# Vienna (Best Malz)

.65oz Centennial - 60 min - 24.1 IBU
.35oz Centennial - 5 min
1oz Centennial - Dry hop

1 packet Safale-05

Vienna and cascade hops should be just fine, go for it.

 

[NorCalAngler]

Bumping because I'm going to SMaSH this up as well. Anybody brewed it since the last post?

 

[NewerBrewer28]

I'm fairly positive that I'm going to brew this as my tenth batch. I knew I wanted something that contained primarily Centennial, and this looks amazing. Because this will be my first SMaSH though, I have a question. Does steeping the Vienna at 150 extract all of the fermentable sugars, or are there other steps that need to be taken?

 

[Brickwalker]

I just brewed this last weekend. Ended up splitting it into two 2.5 gal batches. One batch I used the centennial like the OP, and the other batch I used chinook but I matched it with the IBU's of the centennial. I also quasi-continuous hopped it. I took the bittering hops and spread them out evenly over the first 30 minutes of the boil adding them every 5 minutes. I then took the 30 and 20 minute hops and spread them out evenly over the last 30 minutes of the boil, adding them every 5 minutes as well. I will dry hop each batch with 1/2oz of each batches respective hops.

I hit my numbers pretty much exactly on each batch during the brew session. Should be interesting to drink these side by side. I'll update when I get a chance to taste.

 

[Brickwalker]

Update: Tasted my bottled vienna-centennial/chinook smash. They both came out great! The chinook has an aftertaste like you just took a big gulp of grapefruit juice. My brother in law was shocked when I told him there was no grapefruit juice in it. I dont remember the centennial as well, it was also very citrusy. Reminded me a lot of Bells two hearted (for obvious reasons).

The only beef i have is they are both a bit one dimensional, all hop little to no malt. But I think this will make them great summer beers. Next up, 10gal smash split into nelson-sauvin/amarillo/simcoe/citra 2.5gal batches.

 

[JerzBrew]

The only beef i have is they are both a bit one dimensional, all hop little to no malt. But I think this will make them great summer beers.

I know exactly what you mean here. I did a Marris Otter/Cascade smash that ended up tasting Cascade and nothing else. Was pretty good, but a little malt backbone would have done wonders for the beer.

So I just did a Vienna/Hallertau SMaSH mashed at 154 and only 15 or 20 IBUs with Wyeast American Ale II. It's a better California Common than the California Common I did a few months ago.

Vienna SMaSHes rock.

 

[Brickwalker]

I brewed mine to 77ibu's with both the chinook and centennial, which in hindsight seems like way to much. If i did it again i would probably drop it down to the 30-40 range.

 

[daggers_nz]

I don't have much experience with Vienna malt, is it more of a maltier taste than pale? I want to make this soon but we are in the middle of summer

also might try a Wyeast instead of safale

 

[frankrhps]

Did a 2.5 gallon of this yesterday morning as my first all grain. I cheated tho and put 16oz of dark DME in at the beginning of the boil just to use it up (compensated by adding more hops at 20min). Nice amber color going into the fermenter.

 

[wtaylor3]

I was looking for a Vienna or Munich smash recipe and I love centennial hops and coincidentally enough two hearted ale. However I like malt forward ipa's like two hearted.

All that rambling being said, if I upped the Vienna to say 11 or 12 lbs would that give it more of a malt character? And maybe mash at say 148-149 to give it more body?

 

[wtaylor3]

12 lbs of Vienna and 5 oz of centennial purchased yesterday, should have some malt character just hope it doesn't finish too sweet

 

[aprichman]

My last pale ale was 100% vienna. I mashed at 151F and it turned out awesome! Beautiful orange-golden color that had a slight biscuit taste that provided good balance while still letting the hops (Columbus & El Dorado) really shine through. Just make sure to adjust your water profile appropriately.

 

[wtaylor3]

Mash smelled great, I'm hoping for a 7-10 day primary, 2-3 cold crash with gelatin and then keg and force carb

 

[wtaylor3]

My efficiency was terrible 1.045 O.G. Measured at 80 degrees Fahrenheit and I used 12.5+ lbs of Vienna. Guess it's gonna be a session pale ale

 

[aprichman]

If you measured with a hydrometer at 80F the OG should actually be closer to 1.047 - not much difference but a bit better efficiency

 

[wtaylor3]

Not sure what happened to my setup, I used to nail my OG every time now I had a couple batches that looked like water and this batch I was careful to measure the calculated mash and sparge water. I even crushed the grain twice because I didn't like the look of the crush on the first run.

I guess I need to get my own grinder and stop using the LHBS'

 

[wtaylor3]

Well just did an efficiency calculator and and apparently I just overestimated the grain yield as the calculator said I had 69.83% efficiencyView attachment ImageUploadedByHome Brew1442276822.249252.jpg

 

[wtaylor3]

Beer looks good currently fermenting at 64 degrees sometime this week I'll get over there to do a FG reading (beer is in my dads basement) and dry hop for 7 days, planning on another 10-14 days of conditioning in the fermenter and then 2-5 days of cold crash and a 24 hour force carb in the keg

 

[aprichman]

Beer looks good currently fermenting at 64 degrees sometime this week I'll get over there to do a FG reading (beer is in my dads basement) and dry hop for 7 days, planning on another 10-14 days of conditioning in the fermenter and then 2-5 days of cold crash and a 24 hour force carb in the keg

Any reason why you're conditioning in the fermenter for so long? Personally I would cold crash for a few days after the dry hop and let it condition in the keg while it's on gas.

 

[wtaylor3]

The problem with conditioning under pressure is keeping my mitts off it haha. I suppose I see your point, I never made it over there to do the dry hop, considering foregoing the dry hop. This coming Monday will be 14 days in primary I could cold crash this weekend and keg on Monday or Tuesday. Just rambling and thinking out loud here I suppose