Tim Gregory wrote:If the point of doing this is to compare the hops, then I'd vote for a simpler grain bill. Say 2 row and medium crystal. If we get too crazy with specialty malts etc it's going to muddy it up.
That was my thought as well. Even 2 row warm mash (for body) and a little heavy on the hops.
Gavin wrote:so the recipe that Jayme and I used on the most recent single hop beer we made was:
2-row: 5.5kg (~86.5%)
munich: 500g (~8.5%)
wheat malt: 200g (~3.5%)
caramunich 120: 100g (~1.8%)
that landed us at 1.056, which seems a pretty reasonable number to shoot for. anybody have any thoughts or changes?
Should we change the caramunich 120 to something that is available at NG for ease of access to everyone? I think they have standard caramunich which is 56 I think?
I have tons of Caramunich 120 I believe, and if it doesn't make much of the grain bill I probably could help with that
What about 94% 2-row and 6% of medium crystal as was suggested? Gives a bit more malt depth than a SMaSH would, but is simple enough to not muddy up the flavour and aroma of the hops?
jeffsmith wrote:What about 94% 2-row and 6% of medium crystal as was suggested? Gives a bit more malt depth than a SMaSH would, but is simple enough to not muddy up the flavour and aroma of the hops?
i like this idea. nice and simple, but not overly simple.
On Tap:
Falconers Galaxy IPA
Simcoe SMaSH
Topaz SMaSH
Cranberry Rye Saison
Monde Souterrain (Dark Saison)
Gavin & I were just chatting about this. The reality is we will never all agree. Also, even if we all brewed the same beer with the same hops, they would all still be different. It's going to be a lot more straight forward if the only control is the style and what hop you use. Anyway, that's what we're interested in doing. If most people are opposed, carry on and we'll quietly step aside.
I'm out of this, but just going to throw in my 2 cents. I was less than impressed with the malt character of my smash beer. To the point that I wouldn't do one again (with 2row anyway). Take a look at the discussion in my Cascade smash recipe thread.
OK, if we're not going to be too picky on what the grain bill will be, that's cool. So, safe to say this should be an IPA around 6%, and people can choose their recipe to get close to that?
chalmers wrote:OK, if we're not going to be too picky on what the grain bill will be, that's cool. So, safe to say this should be an IPA around 6%, and people can choose their recipe to get close to that?
Yes exactly. Show case the varietal in whatever way you see fit, get together, present, enjoy!
mr x wrote:My comment was in reference to a discussion I had with Nash about the subject. We didn't see what the wheat added flavour wise. Maybe for head/body? At any rate, i don't think it's necessary.
Lots of recipes I have call for a 100g or so, and since I have lots, I usually use it. I've always thought it was for head. I agree that it's not likely necessary.
Currently on tap: Nothing! In keg: Still nothing. In Primary: Doggone American Rye Pale Ale
I'm not sure being wide open works either. Just hammer out a recipe with 93% 2 row and 7% something else easy to get. Just to make sure that you have a beer that you also want to drink, not something that you wish was better.
Sent from my Nexus S
At Alexander Keith's we follow the recipes first developed by the great brewmaster to the absolute letter.
Gavin wrote:this is kinda why i suggested doing a smash in the first place, if we can't all just decide on a grain bill this will never work
like herding sheep.
Ahem. The phrase is "like herding cats". Sheep are easy to herd.
yeah... It was a long day. I noticed this too late to correct it. Although I made myself laugh at an otherwise brutal day. I definitely meant cats, such a great mental image.
I know we're all preoccupied with Hoptoberfest, but can we come to a consensus on a recipe here? It shouldn't be that difficult... something simple, but not so simple that the malt backbone leaves the beer uninteresting. In the neighborhood of 94% base malt and 6% medium crystal - stuff everybody is likely to have on hand.
Hell, if you want the wheat in there I don't care (I've got enough that I can supply Jeff & Graham), let's just get something hammered out.
then we can have another 7 pages discussing the hop bill.
Andy
"Now son, you don't want to drink beer. That's for Daddies, and kids with fake IDs." - Homer J. Simpson
akr71 wrote:I know we're all preoccupied with Hoptoberfest, but can we come to a consensus on a recipe here? It shouldn't be that difficult... something simple, but not so simple that the malt backbone leaves the beer uninteresting. In the neighborhood of 94% base malt and 6% medium crystal - stuff everybody is likely to have on hand.
Hell, if you want the wheat in there I don't care (I've got enough that I can supply Jeff & Graham), let's just get something hammered out.
then we can have another 7 pages discussing the hop bill.
I'm with Andy. This will be a next week project for me.
akr71 wrote:I know we're all preoccupied with Hoptoberfest, but can we come to a consensus on a recipe here? It shouldn't be that difficult... something simple, but not so simple that the malt backbone leaves the beer uninteresting. In the neighborhood of 94% base malt and 6% medium crystal - stuff everybody is likely to have on hand.
Hell, if you want the wheat in there I don't care (I've got enough that I can supply Jeff & Graham), let's just get something hammered out.
then we can have another 7 pages discussing the hop bill.
I'm with Andy. This will be a next week project for me.
jeffsmith wrote:So if we're going with that grain bill, what are we targeting for IBU's for each hop addition?
I was thinking about this as well. Do we know OG? If it's a pale ale, what about 1.056 then 35IBU's at 60, 12 IBU's at 20min and 56 grams at flameout? Just my thoughts.
"Twenty years ago — a time, by the way, that hops such as Simcoe and Citra were already being developed, but weren’t about to find immediate popularity — there wasn’t a brewer on earth who would have gone to the annual Hop Growers of American convention and said, “I’m going to have a beer that we make 4,000 barrels of, one time a year. It flies off the shelf at damn near $20 a six-pack, and you know what it smells like? It smells like your cat ate your weed and then pissed in the Christmas tree.” - Bell’s Brewery Director of Operations John Mallet on the scent of their popular Hopslam.
jeffsmith wrote:So if we're going with that grain bill, what are we targeting for IBU's for each hop addition?
I was thinking about this as well. Do we know OG? If it's a pale ale, what about 1.056 then 35IBU's at 60, 12 IBU's at 20min and 56 grams at flameout? Just my thoughts.
like herding sheep.
