Cascade SMaSH

[mr x]

I really like the 1272 because I find it drops clear and ferments well. All told, I'd call -05 'poor man's 1272'....

[Jimmy]

I really like the 1272 because I find it drops clear and ferments well. All told, I'd call -05 'poor man's 1272'....

I haven't tried the 1272 yet. I ordered 2 packs in from NG, so this will be a first for me. I've always like 1056 though...

[jeffsmith]

I'm a fan of 1272 as well. Drops out a lot clearer than 1056 and ferments just as well.

[Dirt Chicken]

I do use Superior Pale Ale for all SMaSH beers I do, but I also simmer the wort at 180F for 20 hrs before the boil, that's where all the colour and malt complexity comes from

When you say that you simmer the wort at 180F, are you simmering it with the grain still in the wort, or after sparge?

[mr x]

In the kettle, after sparge.

[NASH]

I do use Superior Pale Ale for all SMaSH beers I do, but I also simmer the wort at 180F for 20 hrs before the boil, that's where all the colour and malt complexity comes from

When you say that you simmer the wort at 180F, are you simmering it with the grain still in the wort, or after sparge?

When I say I simmer the wort I mean I simmer the wort. When I decide to try simmering the mash I'll let you know

[Jayme]

I think that would have a real nice smack of grain husk. Mmm!

[Dirt Chicken]

I think that would have a real nice smack of grain husk. Mmm!

You're a grain-husk!!

[Jayme]

That would explain a few things... you've given me something to think about!

[Stusbrews]

OK -I decided to give this one a shot today...its now simmering away...
However, I want to tone down the hops somewhat, but am clueless about the bittering addition, and hope someone can point me in the right direction at least. This is something Ive never figured out...how much is too much? And how can you tell? Is there magic ratio? Ibu/og for bittering alone maybe? I think Ive got the overall ibu thing figured out using that, but the bittering.....nope.

At any rate, here's what Ive got so far...
12. 5 lb 2 row.
It will likely end up around 1.060 tomorrow after the simmer/boil (1.043 preboil w/ 8L too much)
1 oz cascade @ 90. 22 ibu
1.25 @ 20. 16 ibu
1,25 @ 10. 9 ibu
1.0 @0 (maybe dry hop instead?)

Any advice is greatly appreciated!

[mr x]

I guess I'm a bit late if you have been getting this going hours ago.

Sent from my Nexus S

[Stusbrews]

Nope...not late at all! Its gonna simmer all nite, and boil up tomorrow, so any suggestions are welcome
I figure this is probly Ok the way I got it, but its not understanding the bittering that bugs me.
I figured this was a good way to get to know the hops/grains etc. One at a time, rather than the multi grain, where I dont really know whats doin what. Its worth a shot, and if nothing else, itll fill my empty keg

[RubberToe]

What are you brewing this on? Electric and propane? I did a simmer smash 2 weeks ago we should compare notes.

Sent from the brew timer.

[Stusbrews]

No propane....a burner is still on my wish list sadly. Im still brewing on the stove, so simmering was a snap. Managed to get it steady at 182 all night, and the apt smells great this morn!
Only 3 L left to go and I can start the boil. Maybe around noon.

[mr x]

Personally, I don't see anything wrong with the hop schedule as given.

Sent from my Nexus S

[RubberToe]

No propane....a burner is still on my wish list sadly. Im still brewing on the stove, so simmering was a snap. Managed to get it steady at 182 all night, and the apt smells great this morn!
Only 3 L left to go and I can start the boil. Maybe around noon.

Right on. Yeah the simmer sure gives a long time to spread that smell. Good luck with the rest of the brew.

[jeffsmith]

Personally, I don't see anything wrong with the hop schedule as given.

Agreed. Given that your target OG is 1.060, I might even recommend upping the late additions a bit to get your BU:OG to a little closer to 1:1. That's just my taste though.

[Stusbrews]

Yes, I know...lol. X' s original was around 1:1, but Ive toned it down on purpose(baby steps for me)
I decided to up the bittering to 30 ibu, (1:2) and another 22 in late adds. Im gonna skip the flameout & dry hopping that one instead.
If nothing else, I may learn something bout bittering. And thats why I chose a smash. Hopefully learn something bout grains/hops/yeast!

[Jimmy]

What are you brewing this on? Electric and propane? I did a simmer smash 2 weeks ago we should compare notes.

Sent from the brew timer.

Rob, how did your simmered smash turn out? I recall you saying it didn't work out - just wondering if you've done it again since and had it work for you.

[RubberToe]

The one I was talking about there was great. I simmered my Hefeweizen and messed it up. The fine wheat proteins scorched on my element. I'm not sure if I'm going to try this again, maybe in the name of science.

[Jimmy]

The one I was talking about there was great. I simmered my Hefeweizen and messed it up. The fine wheat proteins scorched on my element. I'm not sure if I'm going to try this again, maybe in the name of science.

Why wouldn't you want to try it again? Did you not find it made much of a difference adding the simmer?

[RubberToe]

The one I was talking about there was great. I simmered my Hefeweizen and messed it up. The fine wheat proteins scorched on my element. I'm not sure if I'm going to try this again, maybe in the name of science.

Why wouldn't you want to try it again? Did you not find it made much of a difference adding the simmer?

I did, but now I'm paranoid after scorching the wheat beer.

I'd like to try a really long (4 day or so) simmer on a 2-row beer and see if I can detect any off flavours.