First Smash Brew And Experiment With Late Additions

[Echo2]

Hi all,

Looking at doing a SMaSH brew and also experimenting with using late additions to get loads of hop flavour. Here is a recipe I have formulated:

Recipe: SMaSH
Brewer: Echo Brew Co. NZ
Asst Brewer:
Style: American IPA
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 31.19 l
Post Boil Volume: 25.82 l
Batch Size (fermenter): 21.00 l
Bottling Volume: 19.30 l
Estimated OG: 1.066 SG
Estimated Color: 10.0 EBC
Estimated IBU: 51.1 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 88.7 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
5.87 kg Pale Malt, Golden Promise (Thomas Fawcet Grain 1 100.0 %
5.00 g Columbus (Tomahawk) [15.20 %] - Boil 60. Hop 2 7.6 IBUs
14.00 g Columbus (Tomahawk) [15.20 %] - Boil 20. Hop 3 12.8 IBUs
56.00 g Columbus (Tomahawk) [15.20 %] - Boil 10. Hop 4 30.7 IBUs
56.00 g Columbus (Tomahawk) [15.20 %] - Boil 0.0 Hop 5 0.0 IBUs
1.0 pkg American Ale II (Wyeast Labs #1272) [124 Yeast 6 -

Mash at 69 degrees.

Let me know what you think of the recipe, is this going to give me the hop flavour I desire? Is it balanced enough?

Will probably dry hop around 28g Columbus as well.

Cheers,
Echo

 

[malt_shovel]

Hi all,

Looking at doing a SMaSH brew and also experimenting with using late additions to get loads of hop flavour. Here is a recipe I have formulated:

Recipe: SMaSH
Brewer: Echo Brew Co. NZ
Asst Brewer:
Style: American IPA
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 31.19 l
Post Boil Volume: 25.82 l
Batch Size (fermenter): 21.00 l
Bottling Volume: 19.30 l
Estimated OG: 1.066 SG
Estimated Color: 10.0 EBC
Estimated IBU: 51.1 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 88.7 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
5.87 kg Pale Malt, Golden Promise (Thomas Fawcet Grain 1 100.0 %
5.00 g Columbus (Tomahawk) [15.20 %] - Boil 60. Hop 2 7.6 IBUs
14.00 g Columbus (Tomahawk) [15.20 %] - Boil 20. Hop 3 12.8 IBUs
56.00 g Columbus (Tomahawk) [15.20 %] - Boil 10. Hop 4 30.7 IBUs
56.00 g Columbus (Tomahawk) [15.20 %] - Boil 0.0 Hop 5 0.0 IBUs
1.0 pkg American Ale II (Wyeast Labs #1272) [124 Yeast 6 -

Mash at 69 degrees.

Let me know what you think of the recipe, is this going to give me the hop flavour I desire? Is it balanced enough?

Will probably dry hop around 28g Columbus as well.

Cheers,
Echo

First, the mash temp looks high to me. I would be looking around 65 or so, reason for this is a few points (1272 is not as attenuative as say US-05, Golden Promise tends to be a little "sweeter" than some of the local pale malts plus the bittering is low). Perhaps consider a step mashing regime if you are concerned about the lack of "crystal" malts. I would up the bitterness to around the 60 -70 mark and do this on the first addition. You will get a boat load of flavour from the late hops, but I would maybe move your late hops to roughly equal amounts at 15, 10, 5 and flame-out then dry-hop to get up to the IBU's. If you are no chilling, this will probably be more important than if you are using a plate or immersion chiller. I like using immersion chillers in my American IPA's to knock the temp down quickly to reduce the loss of volatiles while whirlpooling etc. I would dry hop to around 1.5 - 2g/ltr.

I really like Columbus, so for me this will be a great beer.

 

[Echo2]

First, the mash temp looks high to me. I would be looking around 65 or so, reason for this is a few points (1272 is not as attenuative as say US-05, Golden Promise tends to be a little "sweeter" than some of the local pale malts plus the bittering is low). Perhaps consider a step mashing regime if you are concerned about the lack of "crystal" malts. I would up the bitterness to around the 60 -70 mark and do this on the first addition. You will get a boat load of flavour from the late hops, but I would maybe move your late hops to roughly equal amounts at 15, 10, 5 and flame-out then dry-hop to get up to the IBU's. If you are no chilling, this will probably be more important than if you are using a plate or immersion chiller. I like using immersion chillers in my American IPA's to knock the temp down quickly to reduce the loss of volatiles while whirlpooling etc. I would dry hop to around 1.5 - 2g/ltr.

I really like Columbus, so for me this will be a great beer.

Thanks for that, I will mash at 65 then; not keen to quite get into step mashing as yet.

I will change the hop additions/times to what you suggest. I use an immersion chiller so not concerned about loss of volatile's.

What did you mean by "then dry-hop to get up to the IBU's"?

Cheers,
Echo

 

[katzke]

Thanks for that, I will mash at 65 then; not keen to quite get into step mashing as yet.

I will change the hop additions/times to what you suggest. I use an immersion chiller so not concerned about loss of volatile's.

What did you mean by "then dry-hop to get up to the IBU's"?

Cheers,
Echo

Same question. Dry hopping has nothing to do with actual IBUs.

 

[Echo2]

Same question. Dry hopping has nothing to do with actual IBUs.

Yeah that's what I thought... Hence the question.

 

[malt_shovel]

Yeah that's what I thought... Hence the question.

Yeah poorly written on my behalf. The late additions are shifted from your original recipe so i was trying to explain the following.
Make adjustment to your current schedule by addidng some 60 min hops to get to arounf 60-70 IBU. Then shuffling your late addditions a bit later will reduce the IBUs slightly so adjust to get back up to 60-70IBU. Then dry hop.
Apologies for confusion

 

[Echo2]

Yeah poorly written on my behalf. The late additions are shifted from your original recipe so i was trying to explain the following.
Make adjustment to your current schedule by addidng some 60 min hops to get to arounf 60-70 IBU. Then shuffling your late addditions a bit later will reduce the IBUs slightly so adjust to get back up to 60-70IBU. Then dry hop.
Apologies for confusion

I get it now

Thanks for the advice.

 

[Echo2]

I get it now

Thanks for the advice.

Does this look better? Mash at 65 degrees.

Recipe Specifications
--------------------------
Boil Size: 31.19 l
Post Boil Volume: 25.82 l
Batch Size (fermenter): 21.00 l
Bottling Volume: 19.30 l
Estimated OG: 1.066 SG
Estimated Color: 10.0 EBC
Estimated IBU: 70.7 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 88.7 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
5.87 kg Pale Malt, Golden Promise (Thomas Fawcet Grain 1 100.0 %
15.00 g Columbus (Tomahawk) [15.20 %] - Boil 60. Hop 2 22.7 IBUs
30.00 g Columbus (Tomahawk) [15.20 %] - Boil 15. Hop 3 22.5 IBUs
30.00 g Columbus (Tomahawk) [15.20 %] - Boil 10. Hop 4 16.5 IBUs
30.00 g Columbus (Tomahawk) [15.20 %] - Boil 5.0 Hop 5 9.1 IBUs
30.00 g Columbus (Tomahawk) [15.20 %] - Boil 0.0 Hop 6 0.0 IBUs
1.0 pkg American Ale II (Wyeast Labs #1272) [124 Yeast 7 -
40.00 g Columbus (Tomahawk) [15.20 %] - Dry Hop Hop 8 0.0 IBUs

 

[Steve@PMF82]

Does this look better? Mash at 65 degrees.

Recipe Specifications
--------------------------
Boil Size: 31.19 l
Post Boil Volume: 25.82 l
Batch Size (fermenter): 21.00 l
Bottling Volume: 19.30 l
Estimated OG: 1.066 SG
Estimated Color: 10.0 EBC
Estimated IBU: 70.7 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 88.7 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
5.87 kg Pale Malt, Golden Promise (Thomas Fawcet Grain 1 100.0 %
15.00 g Columbus (Tomahawk) [15.20 %] - Boil 60. Hop 2 22.7 IBUs
30.00 g Columbus (Tomahawk) [15.20 %] - Boil 15. Hop 3 22.5 IBUs
30.00 g Columbus (Tomahawk) [15.20 %] - Boil 10. Hop 4 16.5 IBUs
30.00 g Columbus (Tomahawk) [15.20 %] - Boil 5.0 Hop 5 9.1 IBUs
30.00 g Columbus (Tomahawk) [15.20 %] - Boil 0.0 Hop 6 0.0 IBUs
1.0 pkg American Ale II (Wyeast Labs #1272) [124 Yeast 7 -
40.00 g Columbus (Tomahawk) [15.20 %] - Dry Hop Hop 8 0.0 IBUs

Looks good mate get into it!