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no bitter SMaSH

Post #1 made 14 years ago
by Lylo
I have found my taste moving towards a sweeter maltier brew,as opposed to hoppy bitter IPA's etc.I am thinking for this weekend using 5.5 to 6kg MO with 1oz 15min and 1oz 0 min hops.Not sure yet if it will be Cascade or Amarillo.Any ideas.Bob brews what about late additions?
AWOL

Post #2 made 14 years ago
by shibolet
Lylo wrote:I have found my taste moving towards a sweeter maltier brew,as opposed to hoppy bitter IPA's etc.I am thinking for this weekend using 5.5 to 6kg MO with 1oz 15min and 1oz 0 min hops.Not sure yet if it will be Cascade or Amarillo.Any ideas.Bob brews what about late additions?
Lylo, you've taken the thoughts right out of my head.
I too have been veering towards the more malt forward beers - English bitters and German Lagers as apposed to American Ales.
I have 10kg of MO already milled and waiting for a planed double SMaSH with Amarillo in one half and Calypso in the other.
I too am thinking of around 60gr total hops per 20 liters.
Do you no-chill?
Last edited by shibolet on 26 Jun 2011, 03:06, edited 5 times in total.
Cube:
fermenter: Sourdough Spelt Ale, Classic Lambic, Oud Brune, Barrel Aged Belgian Dubbel
Kegs: Bob's Black IPA, Blanc Blond, Soda...
to be brewed:

Post #3 made 14 years ago
by Lylo
No, Shibolet I am chilling right now.Probably go to no chill in winter.I know this sound backwards but it is so freeken cold hear that I don't want to have to mess with hoses in the snow!Any ways I'm goin for the SMaSH mentioned, in about 5 min.
AWOL

Post #4 made 14 years ago
by BobBrews
Lylo,
Any ideas.Bob brews what about late additions?
What are you asking? I have been eliminating late additions. I have taken the last three brews and moved the late additions to the primary after active fermentation has mostly stopped. I have yet to really try any because they are still in the fermenters or just in the kegs waiting there turn.

I took a sip of the "Black IPA" as I began the transfer to the keg. It was the first draw out of the fermenter with lots of yeast sediment. The yeasty brew snapped my head back as if I was using smelling salts. I think I may have whiplash? This was the effect I was looking for. Strong hop kick to overcome and eliminate that "malty taste" that some beers have! Ugh!

Hopefully I will have good results with the other brews. Yesterday we had a brew in the park and I did two BIAB's (the 3V people could only do one) Sadly I cannot remember much of what happened during my second brew. I hope that I followed the recipe. I gave demos and answered hundreds of biab questions. The park was busy and the parking lot was loaded after the first brew so was I!!!
Last edited by BobBrews on 26 Jun 2011, 22:04, edited 5 times in total.
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV

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Post #5 made 14 years ago
by PistolPatch
BobBrews wrote:The park was busy and the parking lot was loaded after the first brew so was I!!!
LOL Bob!

Good on you for the BIAB demo :thumbs:
Last edited by PistolPatch on 26 Jun 2011, 22:31, edited 5 times in total.
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