![]() ![]() The yeast? Wyeast Kolsch and Wyeast Belgian Ardennes What am I making? A Kolsch (at the high end of its OG range) and a Belgian Pale (just below the low end of its OG range). Since I make 10 gallon batches, it should nicely give me 5 or so gallons of each. So instead, I'm doing a single mash (with one grain) and then doing a single boil (with one hop variant) and then splitting the wort. I've been interested in parti-gyle brewing (an experiment for a later day) wherein the first runnings are used to make one big beer and the remainder is used to make a second beer (perhaps even with a second mash), but that requires two boils and I am not sure that I have the time for that tomorrow. So basically, I will end up with two different beers, but with some very similar characteristics. So I got thinking of a recipe to brew one. The other experiment that I am going to do is to split the batch and use two yeast strains. That said, this relatively new Cascadian Dark Ale/American Black IPA style has certainly caught my eye. With only one malt and one hop variant, you can understand the exact flavors that come from those varieties. While there are relatively few beers that you can make successfully using SMaSH brewing, it is a unique way to truly understand what characteristics a particular hop or malt adds to the equation. Brewer: Colin Stafford Batch Size: 5.25 gal Style: Dark American Lager ( 4A) Boil Size: 6.96 gal Style Guide: BJCP 2008 Color: 29.7 SRM Equipment: Stainless Kegs (10 Gal/37. Add sugar, chocolate chips, and coconut oil. non-alkalized coco powder 1/2 teaspoon salt Directions Position a medium-sized mixing bowl over a pot of simmering water so as to create a double-boiler. ![]() What that means is just what it says, my recipe contains only one malted grain, and one hop variety. Bob’s Red Mill Gluten-Free 1-1 Baking Flour. Smash (or SMaSH) stands for Single Malt and Single Hop. Wyeast 1098 (British Ale), White Labs WLP007 (Dry English Ale), Fermentis Safale S-04, Mangrove Jack’s M07 (British Ale), or Lallemand Nottingham Ale Yeast 2/3 cup (133 g) dextrose (if priming) STEP BY STEP This is a single-infusion mash, mashing at 154☏ to 156☏ (68☌ to 69☌) to create a fuller-bodied beer. And, weather permitting, I'll try them tomorrow. In this episode of the Cascadian Beer Podcast, Aaron visits Kettle River Brewing in Kelowna, BC. Hi I just wanted to ask if you ever have any issues with hackers My last blog (wordpress) was hacked and I ended up losing months of hard. Actually two things.īut I will do them simultaneously. ![]()
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