Cascade SMaSH

[mr x]

Brewed this one up last week. Beautiful looking wort. Was basically using up 1 lb of older leaf hops that were in the freezer. Chucked in a block of frozen wet hops at 10 minutes as well. 1272 drops out so nice, the starter was crystal clear. Actually did a split batch, one gets dry -05, the other 1272.

21.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 100.00 %
3.00 oz Cascade [4.50 %] (70 min) Hops 19.9 IBU
3.50 oz Cascade [4.50 %] (15 min) Hops 11.1 IBU
3.50 oz Cascade [4.50 %] (10 min) Hops 9.0 IBU
3.50 oz Cascade [4.50 %] (5 min) Hops 4.5 IBU
2.50 oz Cascade [4.50 %] (0 min) Hops -
0.50 tsp Whirlfloc Tablet (Boil 15.0 min) Misc
14.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1 Pkgs American Ale II (Wyeast Labs #1272) [Starter 125 ml] Yeast-Ale

[JohnnyMac]

Looks nice X.
I love Cascade.

[moxie]

I recently brewed up a vienna/cascade smash. I used 1056, though. I have not tried the American Ale II, but from what I hear, it clears up beautifully.

[mr x]

It drops out really nice. Had a sample last night, and I was pretty happy with this beer.

You did all Vienna? That's interesting.

[moxie]

Does not exactly fit into any competition guidelines, but I was interested in trying it out as a base malt. I have only ever used it at around 10% or so.

[mr x]

How did it taste? I'd like to try it.

[moxie]

Pretty "Biscuit-ey" out of the mash, I have not tried it so far since pitching the yeast. I will let you know and if it turns out okay I will keep a bottle aside for mr x.

[mr x]

Cool. We can do a smash swap.

[mr x]

Having a little sip of this right now. Very tasty. Huge head, big grapefruit/citrus aroma, and great pale color. Very similar to the color of a wheat beer with my trademark chillhaze, lol. Very happy with this recipe. 1272 starter:

[moxie]

How'd it turn out for you, X?

Mine was pretty good, but I don't think the extra money for the malt was worth it. I will probably stick to MO or 2-Row in the future and maybe throw in a pound of vienna and a half pound of medium crystal if I am looking for complexity. Of course, this goes against the SMASH concept... One thing is for sure, you simply can't go wrong with cascade! Unfortunately, I did not get enough out of this batch to bottle any.

[mr x]

It turned out really good. Quite pleased. Might even have one now...

A SMaSH with Pale Ale malt might add enough complexity for you. Nash uses that malt at the H&T. I think it's a bit deeper than MO in color and flavour.

[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

[moxie]

I wish I had that luxury! My MLT barely holds temperature for 60 minutes!

Does not look like this malt is available from NG, any idea where someone could get it in a 25 or 50 pound bag??

[mr x]

Our next malt order.

[NASH]

I wish I had that luxury! My MLT barely holds temperature for 60 minutes!

Does not look like this malt is available from NG, any idea where someone could get it in a 25 or 50 pound bag??

Sorry I don't simmer the malt, I simmer the wort in the kettle! Ahahha. Edited my post to clear that up

But yeah, the Pale Ale malt has more balls than straight 2 row.



Sent from the hop-phone.

[mr x]

This is a tasty and easy drinkin' ale, but I think SMaSH beers need a bit more complexity from a deeper base malt, or a decoction/long simmer to develop a bit of flavour.

[NASH]

Agreed

[mr x]

[jason.loxton]

Nash, did you really mean *20 hours???* If so... HOLY CRAP!

[NASH]

Nash, did you really mean *20 hours???* If so... HOLY CRAP!

Yes I did, usually a 20 to 24 hr simmer on all SMaSH brews I do. The idea stems from this: http://hartandthistle.blogspot.com/2009 ... l-ipa.html" onclick="window.open(this.href);return false;

[andrewtrsmith]

I think I might have to brew this as my first A/G Batch. Anyone wanna sell me some crushed 2row

[akr71]

If you wanna take a drive to Amherst, sure. If no one closer offers, PM me - I could throw it on the bus too.

[derek]

I could handle that. I have 2-row and a mill If you were willing to come out here to pick it up and mill it yourself, we could do a keg trade at the same time. Hell, bring your own propane, and you can do the whole thing here

[andrewtrsmith]

I think I might take you up on that Derek. I have no issues doing my own milling, I will be brewing with my Bro so i'll be heading back into town but I would be curious to see the off grid setup. The keg swap is also an option (Jason this means I need to pickup get your kegs )

[Jimmy]

Did you find much difference between the 1272 & the US-05?

I'm thinking about doing a 10g SMaSH with Citra, MO, and splitting it between 1272 & another to-be-determined yeast.