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SMaSH, Maris Otter and Fuggles.

Post #1 made 15 years ago
by EoinMag
I had a friend over last night who does kit brews who wanted to experience an all-grain brew for the first time and I was delighted to have a willing brew partner for a change and to showcase BIAB.

I knocked up a very simple recipe as I've lost my beersmith on what was my Windows PC and have Ubuntu on there now and ran Qbrew instead, it's very basic compared to Beersmith, but it was sufficient to make a recipe.

What I ended up with was about as easy as it gets.

11KG Maris Otter

180g of Fuggles @ 90 min
70g of Fuggles @ 10 min

Ended up with c. 52l of 1.046 @ 45 IBU.

I'm running a few SMaSHes to showcase each hop and learn them, I reckon this way I will get to know each hop intimately and then know what they bring to the party in future.
http://beernvictuals.blogspot.com/ My blog, If you like what you read post a comment on the blog comments section thanks, BIAB post coming soon.

Post #2 made 15 years ago
by Two If By Sea
I've been interested in doing something similar. MO is my first choice and a few different hops to try sounds like a great group brew event for our club. After hearing Colin Kaminski from Downtown Joe's Brewery and Restaurant on a BN podcast, I'm thinking of making sure to get a 30 minute addition in on my beers trying to accentuate hops.
Blog: http://littlehouseonthesandpit.wordpress.com/
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Post #3 made 15 years ago
by hashie
Anything made with 100% MO will be an awesome beer, made even better by having a willing brew partner.

I've made a few smash beers. I'd like to do one with Munich & Hallertauer, might have to do it early in the new year.
"It's beer Jim, but not as we know it."

Post #4 made 15 years ago
by EoinMag
It'll certainly be a lovely toasty flavour. Up to now I've been copying recipes or loosely basing the recipes on other peoples, this is just easy and the flavours are unmistakeable and have nowhere to hide. I have about 30KG of MO left from my Xmas present, so the plan is to mash it all off and have it maturing so I won't have to brew for a few months and my beer is nice and matured by the time I get to it.
I think I'll make at least one more porter before moving onto a red ale and then a German alt and a Pils, vhich to be honest I've been kind of avoiding due to the unforgiving nature of the German styles. I'd rather be completely on top of my system and processes before I go there.

I pitched that beer with some of the Nottingham cake from the last beer which i also barreled last night.
http://beernvictuals.blogspot.com/ My blog, If you like what you read post a comment on the blog comments section thanks, BIAB post coming soon.

Post #5 made 15 years ago
by Ralph
Great stuff Eoin! You must have Xmas at a different time to us though?! :P

Don't be frightened of German styles as even an AG dud is usually still OK to drink, but you're right and it is worthwhile being particular. My advice is to get the best ingredients you can afford (well naturally), it should repay you in spades.

I use Ubuntu with StrangeBrew2, its java and cross- platform. Its a bit clunky but works well enough for a freebie, I used qbrew in the past though.
Last edited by Ralph on 13 Dec 2010, 06:37, edited 5 times in total.
[center]Give me a beer and I will move the world. Archimedes[/center]

Post #6 made 15 years ago
by EoinMag
I've actually found Brewtarget which appears to be pretty slick, I do like my beersmith, I'm not really bothered with running it in wine though so I'll probably stick with Brewtarget.

With regard to german styles, having lived there and worked there in the hospitality industry for years, close won't be good enough for me. I have the ingredients for the beers.Weyermanns Pils malt and lots of saaz and hallertau. I just need to get some liquid yeast sorted. I'll do it shortly but it has to be right :)
http://beernvictuals.blogspot.com/ My blog, If you like what you read post a comment on the blog comments section thanks, BIAB post coming soon.

Post #7 made 15 years ago
by Beachbum
A brilliant hop to try next time would be Challenger, especially if you can get the flowers over there. Sometimes I wake in the night calling out "Challenger Flowers, Challenger Flowers".... :nup: :nup: Combined with Maris Otter and mashed fairly high it would be like liquid toast and marmalade :love:

Post #8 made 15 years ago
by EoinMag
I chose to use Fuggles because I had some open packs that were getting old and needed using, and my last brew was effectively challenger MO and some chocolate malt.
I am a big fan of the Challenger though.

I've just bulk bought some hops that are going to be my primaries for a while, being Magnum and Marynka. I got them cheap from Poland and the total amount was 2kg, so they'll do me for a while.
http://beernvictuals.blogspot.com/ My blog, If you like what you read post a comment on the blog comments section thanks, BIAB post coming soon.

Post #9 made 15 years ago
by EoinMag
I just had a sneaky taste of this while turning the fermentation chamber down to 2c for a weeks cold crashing before I go on my Xmas holidays. It's tasting very good, still got a bit of acetaldehyde in there, but in all the maris otter is coming through nice and toasty and it's gonna be a lovely easy quaffer, while having a nice strong hop profile at the same time. I reckon this would be one to win over the lager drinkers with.
http://beernvictuals.blogspot.com/ My blog, If you like what you read post a comment on the blog comments section thanks, BIAB post coming soon.

Post #12 made 15 years ago
by EoinMag
I went to bottle this last night and disaster, the beer has been soured. I took a sample a week or two back and dipped the ladel after having forgotten to sanitise it and remember thinking at the time that I hope I get away with it......it appears I didn't.

Ah well, live and learn, drain pour.....
http://beernvictuals.blogspot.com/ My blog, If you like what you read post a comment on the blog comments section thanks, BIAB post coming soon.

Post #13 made 15 years ago
by wizard78
Thats a shame EoinMag, I remember when I was racking from my fermenter to keg I forgot to sanatise the fermenter tap, and thought the same thing , " :idiot: I hope I get away with this." Fortunately for me I did, it just goes to show that sometimes it just dumb luck :lol:
[center]"All right, brain. You don't like me and I don't like you, but let's just do this and I can get back to killing you with beer."
[/center]
[center]Homer Simpson[/center]
[center]K.I.S.S., B.I.A.B.[/center]

Post #14 made 15 years ago
by EoinMag
It's a real pisser alright wizard, you think you have the system down, sanitise everything and get mash pH right all the solid basics in place and then one simple mistake when you're not thinking and boom....ruined. Ah well. the only positive is that bulk buying has made my ingredient so cheap that I'm only losing 25 euros or so, not a lot considering what I'd be spending were I still buying beer :)
http://beernvictuals.blogspot.com/ My blog, If you like what you read post a comment on the blog comments section thanks, BIAB post coming soon.

Post #16 made 15 years ago
by Yeasty
Sorry to hear about ya brew Eion :sad: It must be heart breaking,,, I've just bottled a SMaSH of MO and Cascade which was enspired by your original post. I'll dedicate the first bottle to You and your soured brew :drink:

Good luck with ya pilsner.

Y
Why is everyone talking about "Cheese"
    • SVA Brewer With Over 50 Brews From Great Britain

Post #17 made 15 years ago
by Lylo
Hi Yeasty,I am planning this SMaSH for this summer.Do you have the recipe you used?
How did this turn out,I would expect is long gone by now!I seem to have a lot of Cascade in the fridege.Any thoughts?Thanks
AWOL

Post #18 made 15 years ago
by Yeasty
Hi Lylo

The smash turned out great, all gone now tho :drink: :drink:

Unfortunatly my records for that brew died along with my laptop, but from memory it was simplicity itself.

I used the calculator and aimed for an OG of about 1046 and an IBU of around 45.
I used 100g (full pack) of hops 50g at 60min 25g at 15min and 25g at 5min.

Thinking about it I think I used about 6kg grain for a 5gallon (uk) brew (into FV)

You could dry hop as well for a extra burst of hoppy goodness

I might do this one again but use a bittering hop at 60min and save the cascade for aroma.

Good luck

Yeasty
Why is everyone talking about "Cheese"
    • SVA Brewer With Over 50 Brews From Great Britain

Post #20 made 15 years ago
by EoinMag
Well I'm glad I've inspired a few people to try this out, I have to get back on track with my plans to do it shortly too. I need to get me some more base bulk malts. Weyermann Pils and some MO again, I have a huge amount of hops from a bulk buy and I need to start working through them.
http://beernvictuals.blogspot.com/ My blog, If you like what you read post a comment on the blog comments section thanks, BIAB post coming soon.
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