I found some good SMaSh IPA recipes, mainly using Safale US-05. Unfortunately I live in a small apartment house and the room temperature is approximately 22-23 °C degree (~71-73 °F), so the temperature inside the fermentor can be up to 25-26 °C (77-79 °F) and the internet told me that it is not pretty ideal for this yeast despite the fact that the temperature range of US-05 is 12-25 °C. I can't really (and hardly want to) change the room …
Not sure if this is the right forum for this question.. A SMASH beer is Single Malt And Single Hop, and (from the recipes I've seen) just those - if you mashed with an adjunct like wheat would you still consider that a SMASH so long as there was only one malt in the grain bill?
I have several wild hop vines growing near me, and I'd like to try a few SMaSH brews to see what the flavour is like. I have some recipes, but they all use pellet hops. What is a good conversion from pellet to wet hops so I can figure out how much I need to harvest and use on brew day?
I've got a SMaSH beer (Baird Maris Otter and EKG) finishing in primary. It's been fermenting for just over a week. Starting Gravity was 1.046. I mashed at 154F for 60 minutes. Fermented with WY1335 British Ale II. I didn't make a starter, since the yeast was very fresh, ~95% viability. I oxygenated with pure O2 for 90 seconds. High krausen was observed at 36 hours, and fermentation was vigorous. 1335 is described as medium attenuation, high flocculation. I expected …
I'm planning on doing some SMaSH beers; mainly so that I can get more used to the characteristics of the various hop varieties; and also maybe keep the cost down a bit while I'm experimenting. Up to this point I've used specialty malts in my (two) extract brews. Obviously the bonefide SMaSH beer recipes don't include speciality malts; but I know I could always do a single hop beer and just use some specialty grains if I wanted to — …
I brewed a nano batch of single grain IPA and I don't know what I have done wrong. Before I started, I calculated the O.G. and F.G. as shown in the picture bellow. After boiling the wort from 5.3 liters to 4.4 liters (~1 hour), I measured the O.G., and found it only to be 1.074 (pre-boil was 1.065). The beer is in a small carboy now, so I haven't measured the F.G. yet. Brewing process: Heated up 4.4 liter …
I'm planning to brew a Single Malt and Single Hop (SMaSH) beer using Canada Malting's Superior Pilsner and Czech saaz hops. I'd like the resulting beer to be full bodied, like Pilsner Urquell, but I'm concerned that an intensive decoction mash will produce a very fermentable wort. I've been reading Braukaiser's page on decoction mashing, though he doesn't go into much detail on mashing for body. Here's what I've come up with as a first approximation. Would this mash schedule …