1 hop beers?

[NikoBrew]

What was your grain bill? Thanks.

10 gallon batch:
18 lbs. of Pale Ale malt
5 lbs. Munich
2 lbs. Crystal 40
1 lb. of Carapils

If I brew again, I may go with regular 2-row malt for base grain. Just to ease up on the kilned malts. Then again, if it's good, I may not.

Cool thanks. I don't think my 48qt cooler will hold that much very well I had a grain bill for a RIS I did recently that for 5 gallons was about 24 pounds of grains/oats etc and it was barrrely enough (not enough) room. I think I'll do a 5 gallon one next so I can have some space and make a thinner mash. I may steal your recipe just make it to size.. or I may just throw in about 14 lb 2 row, summit, yeast and water

[NikoBrew]

What was your grain bill? Thanks.

10 gallon batch:
18 lbs. of Pale Ale malt
5 lbs. Munich
2 lbs. Crystal 40
1 lb. of Carapils

If I brew again, I may go with regular 2-row malt for base grain. Just to ease up on the kilned malts. Then again, if it's good, I may not.

Cool thanks. I don't think my 48qt cooler will hold that much very well I had a grain bill for a RIS I did recently that for 5 gallons was about 24 pounds of grains/oats etc and it was barrrely enough (not enough) room. I think I'll do a 5 gallon one next so I can have some space and make a thinner mash. I may steal your recipe just make it to size.. or I may just throw in about 14 lb 2 row, summit, yeast and water

[chefchris]

Instead of 2 row try something with a little more "flavor". Maris Otter, Vienna, Munich, etc ...

Just a thought.

There's also some controversy whether or not toasting some of the grains still makes it a SMaSH brew. I've heard it can add an extra layer of complexity though you're not getting the true flavor of the malt.

[NikoBrew]

Instead of 2 row try something with a little more "flavor". Maris Otter, Vienna, Munich, etc ...

Just a thought.

There's also some controversy whether or not toasting some of the grains still makes it a SMaSH brew. I've heard it can add an extra layer of complexity though you're not getting the true flavor of the malt.

Good call, was reading on hbt a guy who won his local club comp with a simple brew of 10 lb 2row and summit. Toasted 1/2 pound 2 row which was a hit. May use a chewier malt though I love that flavor. I go buy a 50 pound bag of 2 row and end up getting hooked on varieties that don't use it

[Jaeger48]

Instead of 2 row try something with a little more "flavor". Maris Otter, Vienna, Munich, etc ...

Just a thought.

There's also some controversy whether or not toasting some of the grains still makes it a SMaSH brew. I've heard it can add an extra layer of complexity though you're not getting the true flavor of the malt.

Well Chris had me convinced.

Here is the recipe:

Boil volume- 5.75
end of boil volume- 5

Preboil gravity 1.056
SG- 1.066 (Calculated) (1.060 target)

FG Should be around 1.014


12 lbs Maris Otter 2-row
.5 oz Summit 18.1 AA at 15 minutes (14.5 IBUs)
.5 oz Summit 18.1 AA at 10 minutes (10.6 IBUs)
1 oz Summit 18.1 at 5 minutes (11.6 IBUs)
1 oz Summit 18.1 at 1 minute (2.5 IBUs)
1 oz Summit 18.1 dry hopped

Bitterness Ratio of .6 IBU/SG

Mashed in at 154 F for 60 minutes- temperature at sparge was 150.

Pitching a 2 liter starter of WLP-001 and fermenting @ 66.

I think I have some tannin extraction though because it has a slight bit of that pucker. We'll see how it ends up

[SacoDeToro]

Don't forget, pilsners (German and Czech) are the original "simple beers." You can readily brew a fantastic pils with only a good Euro pils malt and single hop variety.

[chefchris]

Instead of 2 row try something with a little more "flavor". Maris Otter, Vienna, Munich, etc ...

Just a thought.

There's also some controversy whether or not toasting some of the grains still makes it a SMaSH brew. I've heard it can add an extra layer of complexity though you're not getting the true flavor of the malt.

Well Chris had me convinced.

Here is the recipe:

Boil volume- 5.75
end of boil volume- 5

Preboil gravity 1.056
SG- 1.066 (Calculated) (1.060 target)

FG Should be around 1.014


12 lbs Maris Otter 2-row
.5 oz Summit 18.1 AA at 15 minutes (14.5 IBUs)
.5 oz Summit 18.1 AA at 10 minutes (10.6 IBUs)
1 oz Summit 18.1 at 5 minutes (11.6 IBUs)
1 oz Summit 18.1 at 1 minute (2.5 IBUs)
1 oz Summit 18.1 dry hopped

Bitterness Ratio of .6 IBU/SG

Mashed in at 154 F for 60 minutes- temperature at sparge was 150.

Pitching a 2 liter starter of WLP-001 and fermenting @ 66.

I think I have some tannin extraction though because it has a slight bit of that pucker. We'll see how it ends up

Can't believe I inspired someone.

I work at the homebrew shop here in town and brewed this for an upcoming tailgate.

Batch Size 5.5 gallon
OG: 1.042

8.00 lb Vienna Malt (3.5 SRM) Grain 100.00 %
0.50 oz Northern Brewer [8.50 %] (Mash Hop)
0.50 oz Northern Brewer [8.50 %] (60 min)
0.50 oz Northern Brewer [8.50 %] (20 min)

US-04

I took a sample Wed night and almost cried it was so good. Simplicity makes a fantastic beer. It's cold crashing now.

btw, I'm jealous of your boil off rate. For a 5.5 gallon batch I have a 7 gallon pre boil.

Let us know how it turns out!

[Jaeger48]

Ok, so I didn't dry hop this one because I was worried that the last once of hops I had floating around in the fridge wasn't sealed the best and might have something buggy on it. I got ready to rack to the keg and remembered I tossed my air filter last time and didn't have a good way to get the siphon going. I just thieved a sample to check and let me say... DAMN fine.

I'm sure the starter and lower start temp on fermentation (62-64) kept any hot alcohol or funky esters. I had some reservations when I tasted my OG sample- a little grainy (had a stuck sparge so I gave it a stir and left the valve open- more "chunky" stuff came through) and very bitter for an OG sample.

Tasting today was orange and tangerine up front with some stone fruit followed by a steady malty sweet base and a firm but clean bitterness in the finish. I still need to take an FG but it tastes closer to 1.018 than 1.010. Higher than I'd like but if it were to finish too much drier I think it would become too bitter. This is a batch I'm going to try again but maybe mash at 152 rather than 154.