Jump to content


- - - - -

SMa2H

Started by *_Guest_Matt C_* , Jan 07 2011 09:39 PM

  • Please log in to reply
6 replies to this topic

#1 *_Guest_Matt C_*

*_Guest_Matt C_*
  • Guests

Posted 07 January 2011 - 09:39 PM

English pale malt....Toasted deliciousness!!! combine that with american Centennials for bittering and Columbus for dry hop!?and the spin.....German lager yeast am I crazy....you be the judge!??! :unsure: 12 lbs Pale Malt (2 Row) UK (3.0 SRM) Grain 100.00 % 30.00 gm Centennial [8.70 %] (60 min) Hops 26.3 IBU 13.00 gm Columbus (Tomahawk) [14.00 %] (Dry Hop 3 Hops - 1 Pkgs German Bock Lager (White Labs #WLP833) 13 grams is all I have for Columbus and this will be brewed this weekend...LHBS trip be damned!This would have been a SMaSH with all Columbus but what fun would that be? I like the columbus better for aroma.(see line above)So, hows this look fellow brews bros? edit: I have made an IPA (IPL really) with this very strain of yeast before and it scored in the 40's for BJCP....i never said it was an IPL and entered it as an IPA...got dinged for not enough aroma :D but otherwise they loved it.

Edited by Matt C, 07 January 2011 - 09:40 PM.

#2 MakeMeHoppy

MakeMeHoppy

    Redundancy Comptroller of Redundancy

  • Members
  • PipPipPipPipPip
  • 11613 posts
  • LocationSlower Lower Delaware

Posted 08 January 2011 - 10:02 AM

My house pale/ale IPA is all Columbus and I love it.

#3 positiveContact

positiveContact

    Anti-Brag Queen

  • Patron
  • PipPipPipPipPipPip
  • 70845 posts
  • LocationLimbo

Posted 08 January 2011 - 01:29 PM

My house pale/ale IPA is all Columbus and I love it.

columbus is a very nice hop.

#4 gumballhead

gumballhead

    Advanced Member

  • Members
  • PipPipPip
  • 269 posts
  • Locationsw michigan

Posted 10 January 2011 - 06:52 AM

you could sweeten the pot a little if you used Golden Promise or Marris Otter.but if 2 row is all you have then Roll with it.

#5 *_Guest_Matt C_*

*_Guest_Matt C_*
  • Guests

Posted 10 January 2011 - 07:35 AM

you could sweeten the pot a little if you used Golden Promise or Marris Otter.
but if 2 row is all you have then Roll with it.


I wish I had some GP. Hard to come by around here sometimes. Would be REALLY good, but I am very happy with this UK Pearl Malt. Very toasty base malt and I have never seen a quicker conversion. I think its Muntons brand Pearl Barley. A pleasure to use to say the least!Posted Image

#6 Jimmy James

Jimmy James

    Advanced Member

  • Members
  • PipPipPip
  • 483 posts
  • LocationSan Diego, CA

Posted 10 January 2011 - 08:58 AM

Funny I just did something similar a while back with all Golden Promise. I took aside about 12% of the grain and made amber and brown malt with it, the crushed it all together. It was my first time doing an all GP beer and I really like the end result. I used similar hops and more or less hop-bursted it. Haven't brewed with the pearl barley - would be keen to try that sometime. MO and GP are way different to me - with the former being more on the biscuity side and the latter having a grainy sweetness. Both are excellent.

#7 *_Guest_Matt C_*

*_Guest_Matt C_*
  • Guests

Posted 10 January 2011 - 10:22 AM

Funny I just did something similar a while back with all Golden Promise. I took aside about 12% of the grain and made amber and brown malt with it, the crushed it all together. It was my first time doing an all GP beer and I really like the end result. I used similar hops and more or less hop-bursted it. Haven't brewed with the pearl barley - would be keen to try that sometime. MO and GP are way different to me - with the former being more on the biscuity side and the latter having a grainy sweetness. Both are excellent.


Agreed. If you were to make only one SMaSH beer and were undecided about what malt to use, the obvious answer should be MO or GP. Both are easily the best as far as quailty of flavor is concerned. I was worried about the complexity of a beer like this,but after brewing it yesterday I don't think that will be an issue. The British Pearl has excellent toasty, biscuitness. That flavor is not as "pronounced" as it is in MO or GP, but still good none the less. A great second choice for sure. Posted Image I ve noticed that this peticular malt likes the sacc conversion temps around 153 degrees. I had a full conversion in about 35-45 mins but I let it sit for the full 60 mins anyway.
Back to Recipe Swap

1 user(s) are reading this topic

0 members, 1 guests, 0 anonymous users

  1. Brews Brothers
  2. → Brewing Forums
  3. → Beer
  4. → Recipe Swap
  5. Code of Conduct