what malt for dark(ish) SMaSH?

[native_sun]

If it's in your nature to obsess, then obsess about cleanliness & sanitation. Not doing so is about the only thing that will assure you get a "dumper." Good luck! Ed

I'm familiar with that concept. I probably over-sanitize my equipment(boiling water, bleach,etc) and the only dumper I ever had to date was my one attempt at hard cider. And I think that was because I used unpasteurized cider( granted, most of the advice I got from some people I know who make pretty decent cider was to use unpasteurized. Frickin hippies) . Not good. I think the alcohol was being turned to vinigar as fast as it was produced.

 

[Owly055]

Munich is the only malt I buy in 55 pound bags except two row. I've used Munich 20 in a number of single malt beers, and often use it in other beers to give them color and malty flavor. The suggestion about mashing longer is a good one for Munich. I often mash at noon, wrap it up and come back after work, and slowly reheat up to around 155.....but I don't like sweet cloying beers. The other thing to consider with Munich is using some powder amylase.... or liquid. I always have some on hand, and use it for a number of reasons. It's a good tool, and it's cheap. You can buy a whole pound on Ebay for about $14, and it will go a long way. I frequently use unmalted adjuncts, or mash as fast as 10-15 minutes, and it can be a real asset...........It's NOT "cheating"............

H.W.

 

[JKaranka]

I'm familiar with that concept. I probably over-sanitize my equipment(boiling water, bleach,etc) and the only dumper I ever had to date was my one attempt at hard cider. And I think that was because I used unpasteurized cider( granted, most of the advice I got from some people I know who make pretty decent cider was to use unpasteurized. Frickin hippies) . Not good. I think the alcohol was being turned to vinigar as fast as it was produced.

Here traditional cider is often very dry and sharp as it is wild fermented. You don't need to pitch any yeast to fresh apple juice for it to start fermentation.

 

[native_sun]

Here traditional cider is often very dry and sharp as it is wild fermented. You don't need to pitch any yeast to fresh apple juice for it to start fermentation.

I actually prefer my cider dry and sharp. My introduction to hard cider was an English dry that I unfortunately can't find around here. This stuff I made was just nasty.

 

[RedlegEd]

native sun, I just wanted to show you what mine looked like. It's a dark, rich color that you can barely see through. You'll have to take my word that it's a wonderful, smooth, malty brew with a slightly bitter finish. BTW, what yeast did you use? I think you said you used Cascade, which is similar to Ahtanum, so I think your hops selection is a good one. How it comes across will depend largely on your schedule during the boil. I'll be waiting to see how yours comes out. Ed

 

[Kent88]

wow @RedlegEd that munich smash looks a lot darker than the ones I've made.

 

[RedlegEd]

It came out darker than I thought it would too. CMC said it was 10-12L, but it v seems darker. All I know is it came out great, and I'll be doing it again.