Home of the BrewNosers

Hey guys,
so this is my first post, don't all get too excited. At the last monthly meeting somebody suggested trying to see what different effects different ingredients have on beers, and in the spirit of that it seemed like it might not be a bad idea to do a meeting where everybody brings a SMASH using a different hop variety. Obviously with hoptoberfest coming this may have to be delayed, but it's kind of a neat idea. So feel free to shout me down (this is an internet forum after all), or we can come up with some kind of a plan
https://docs.google.com/spreadsheet/ccc ... JNXc#gid=0

I'm in!

Ps. Your idea is stupid.

I'd be in if I was closer to Halifax. Have a Cascade SMaSH in a carboy waiting for an empty keg.

My Nugget smash is a week away from being kegged. I'm in.

I think I'm brewing a OM/Columbus smash this weekend. But won't be ready for a month.

What's this? An excuse to make more beer? I'm in!

Just lost my reason for making more smashes! Lol

If I remember correctly, the idea was to all brew the same beer, only changing the hops. So I'm not sure if the ones in the works will work. BUT, maybe they will!

Also, we could do the same with different grains (keep the same hopping).

Talk over drinks Saturday?

chalmers wrote:Talk over drinks Saturday?

Sounds good!

chalmers wrote:If I remember correctly, the idea was to all brew the same beer, only changing the hops. So I'm not sure if the ones in the works will work. BUT, maybe they will!

Also, we could do the same with different grains (keep the same hopping).

Talk over drinks Saturday?

Done.

Gav, your on..

I pick Mt Hood or northern brewer.

Sandy

What is the plan for those of us who missed drinks?

I was talking with Gavin on Saturday and my thought was to come up with a base pale ale recipe (simple ingredients everyone should have) and use different hops but all with the same amounts and same addition times.

Same amounts by mass or same amounts by aa/ibu contribution? I'm fine with either - just trying to clarify.

Also can we be agree on a mash temp/time (unless that's part of the experiment). I assume we will use 1056, US05, or something similar.

We want to set everything as equivalent as possible, except for the hop cultivar. So I think we'd aim for same recipe, same mash profile, and same hopping rate (IBUs) with similar hopping profile. I believe this was the original plan, though I certainly defer to Gav&LD.

Should we do a random draw to see who gets to use what hop or is it a school yard pick?

Considering not everyone will have the same hops at their disposal, I would think it's best to school yard pick and then work it out from there (IE brewer A spoke for Cascade but also has Wakatu which no one else has claimed, but brewer B didn't chime in soon enough and they have cascade but not Wakatu). What if everyone gives 3 choices and it gets organized from that?

Also, for recipe I propose the APA from Brewing Classic Styles with perhaps a different hopping schedule (or leave it the same for that matter). If everyone can agree to that I will type it out in the thread. Or get Gavin to do it... time he boosts his post count!

If this is meant to highlight the hops, how about a hop-bursted APA? All hop additions 20 min or later (though a small 60 min bittering charge might make it more economical)

Start a spreadsheet and we can fill er out!
I recommend doing an APA as well from the BCS.
Maybe create the spreadsheet such that it shows the persons name as the row and the hop schedule / times as the column.

akr71 wrote:If this is meant to highlight the hops, how about a hop-bursted APA? All hop additions 20 min or later (though a small 60 min bittering charge might make it more economical)

Yes I agree - Gavin & I usually brew pale ales with FWH and then everything else 20min and so on. I'll try and post the BCS recipe with a modified hop schedule before the end of the week for feedback.

sleepyjamie wrote:Start a spreadsheet and we can fill er out!

I'll try and start that today.

OK I put up a spreadsheet. Very straight forward. Put your name and top 5 hop choices (less is fine too). After things fill up, I'll go through and highlight columns to indicate who should brew with what. It's open access for now so you should not need to request access or even a google account. Fill 'er up!

https://docs.google.com/spreadsheet/ccc ... GZ0ZzNJNXc" onclick="window.open(this.href);return false;

Could you give us an idea of how much hops we might need. Are we talking 3oz or 10?

mgc wrote:Could you give us an idea of how much hops we might need. Are we talking 3oz or 10?

Since the recipe has yet to be agreed upon, that is entirely up in the air. My suggestion is going to be ~160g though that is somewhat dependent on %AA to a degree. If the consensus is to go with more of a traditional hop schedule, it will be less. Like I said, I will post a recipe as a starting point later this week.

Jayme wrote:

mgc wrote:Could you give us an idea of how much hops we might need. Are we talking 3oz or 10?

Since the recipe has yet to be agreed upon, that is entirely up in the air. My suggestion is going to be ~160g though that is somewhat dependent on %AA to a degree. If the consensus is to go with more of a traditional hop schedule, it will be less. Like I said, I will post a recipe as a starting point later this week.

I figured it wasn't written in stone yet, but I was just curious because how much (even if its in IBUs + flameout/dry) dictates what I have to put down on the spread sheet.

I was thinking of more of a standard hop schedule, 1 addition for bittering (60), 1 addition for flavoring (20), and 1 addition for aroma (0), that way you can really see what the hop brings at each level. I think simple is better but I'm in for whatever