Centennial SMASH

[Stand]

I've never done a SMASH recipe, but I thought continuously hopping might be a great way to learn about the hops. I love . I don't feel like this should be a complicated thing, but maybe the recipe gods see something I don't?

I see a lot of people using Vienna. Is Pale malt just not complex enough by itself?

Thanks!


Recipe: Centennial SMASH
Style: American Pale Ale
TYPE: All Grain


Recipe Specifications
--------------------------
Boil Size: 11.64 gal
Post Boil Volume: 10.66 gal
Batch Size (fermenter): 9.50 gal
Bottling Volume: 9.50 gal
Estimated OG: 1.057 SG
Estimated Color: 6.1 SRM
Estimated IBU: 42.4 IBUs
Brewhouse Efficiency: 76.00 %
Est Mash Efficiency: 82.0 %
Boil Time: 65 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
19 lbs 8.0 oz Pale Ale Malt, Northwestern (Great Western Grain 1 100.0 %
10.00 g Centennial 2012 [11.50 %] - First Wort 6 Hop 2 7.6 IBUs
10.00 g Centennial 2012 [11.50 %] - Boil 65.0 mi Hop 3 6.9 IBUs
10.00 g Centennial 2012 [11.50 %] - Boil 55.0 mi Hop 4 6.6 IBUs
10.00 g Centennial 2012 [11.50 %] - Boil 45.0 mi Hop 5 6.2 IBUs
10.00 g Centennial 2012 [11.50 %] - Boil 35.0 mi Hop 6 5.6 IBUs
10.00 g Centennial 2012 [11.50 %] - Boil 25.0 mi Hop 7 4.7 IBUs
10.00 g Centennial 2012 [11.50 %] - Boil 15.0 mi Hop 8 3.4 IBUs
10.00 g Centennial 2012 [11.50 %] - Boil 5.0 min Hop 9 1.4 IBUs
10.00 g Centennial 2012 [11.50 %] - Boil 0.0 min Hop 10 0.0 IBUs
2.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 11 -
50.00 g Centennial 2012 [11.50 %] - Dry Hop 7.0 Hop 12 0.0 IBUs


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 19 lbs 8.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 5.00 gal of water at 170.7 F 152.0 F 60 min
Mash Out Add 2.30 gal of water at 211.4 F 168.0 F 10 min

Sparge: Batch sparge with 3 steps (Drain mash tun, , 3.46gal, 3.46gal) of 168.0 F water

For reference, and so you don't have to look it up if you're used to using oz for hops 1 oz = 28.350g and 10 grams is roughly 1/3 oz

 

[zachattack]

I don't think you'd gain much with the continuous hopping vs. a traditional IPA hopping schedule. For my SMaSH beers I like to do FWH/60/10/0/dry additions, leaning heavily on the flameout and dry hops.

Part of the reason to do a SMaSH is to learn the flavor of the hops AND the malt, and also make a good beer. 100% 2-row is fine for an IPA, though a bit boring. If you want to get a little more malt flavor you can do MO, Vienna, etc.

 

[Stand]

Have you tried a SMASH that uses a pale malt as the base? Is it underwhelming?

I think I might just throw the hops into high gear and do an IPA then. Or maybe I"ll just say screw it and add 1 lb of Crystal 60.

 

[MrOH]

I second the simplification of the hopbill. However, I don't think that Zachattack saw that you were using Pale Ale malt and not pale malt, which are different things. Pale ale malt should work well, it's NA maltsters attempt to replicate UK malts. Pale malt is just 2row kilned to the lightest degree possible.

 

[zachattack]

I second the simplification of the hopbill. However, I don't think that Zachattack saw that you were using Pale Ale malt and not pale malt, which are different things. Pale ale malt should work well, it's NA maltsters attempt to replicate UK malts. Pale malt is just 2row kilned to the lightest degree possible.

Indeed, didn't read the post as thoroughly as I should have!

I vote to just do the base malt and leave out the C60. Maybe mash at 154-156 to keep some body/sweetness. Brewing a SMaSH is awesome, that way in the future you'll know exactly what that base malt tastes like.

 

[GrogNerd]

my first and only SMaSH (so far), I did a MO/Centennial using Bell's Two Hearted clone recipe hop schedule

1.00 oz Centennial [9.50 %] (60 min) Hops 30.3 IBU
1.00 oz Centennial [9.50 %] (15 min) Hops 15.0 IBU
1.00 oz Centennial [9.50 %] (5 min) Hops 6.0 IBU
1.00 oz Centennial [9.50 %] (1 min) Hops 1.3 IBU
0.50 oz Centennial [9.50 %] (Dry Hop 5 days)

was ohsotastyandgood. and huffing the airlock was like smelling the farts of angels

 

[daksin]

I too would skip the continuous hopping and take whatever you don't use at 60 min and divide it up evenly for use after 20m.

 

[Stand]

OK, I'll stick with the SMaSH and simplify.

Here's the recipe now:

Recipe: Centennial Pale Ale
Style: American Pale Ale
TYPE: All Grain

Recipe Specifications
--------------------------
Boil Size: 11.79 gal
Post Boil Volume: 10.66 gal
Batch Size (fermenter): 9.50 gal
Bottling Volume: 9.50 gal
Estimated OG: 1.057 SG
Estimated Color: 6.1 SRM
Estimated IBU: 43.2 IBUs
Brewhouse Efficiency: 76.00 %
Est Mash Efficiency: 82.0 %
Boil Time: 75 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
19 lbs 8.0 oz Pale Ale Malt, Northwestern (Great Weste Grain 1 100.0 %
40.00 g Centennial 2012 [11.50 %] - Boil 60.0 mi Hop 2 27.3 IBUs
20.00 g Centennial 2012 [11.50 %] - Boil 20.0 mi Hop 3 8.3 IBUs
20.00 g Centennial 2012 [11.50 %] - Boil 10.0 mi Hop 4 4.9 IBUs
20.00 g Centennial 2012 [11.50 %] - Boil 5.0 min Hop 5 2.7 IBUs
2.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 6 -
50.00 g Centennial 2012 [11.50 %] - Dry Hop 7.0 Hop 7 0.0 IBUs


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 19 lbs 8.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 5.00 gal of water at 170.7 F 152.0 F 60 min
Mash Out Add 2.30 gal of water at 211.4 F 168.0 F 10 min

Sparge: Batch sparge with 3 steps (Drain mash tun, , 3.54gal, 3.54gal) of 168.0 F water

I'm torn between a 5 min addition and a flame-out addition.

Thoughts?

 

[daksin]

20 10 0 would be great- I say move it to flameout. Should be a great beer either way. Planning to dry hop this at all?

 

[Stand]

I'll probably hop 5 gallons with 25g 7 days before I keg and lay the other one aside to age. That one I will hop in the keg 7 days before I cold crash.