Smash ?

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Smash ?

Unread postby SteveOR » Wed Sep 03, 2014 6:20 pm

Trying a single malt and single hop recipe for the first time. After reading other post I am going to include a 40 deg C rest for liquefication and enzyme effect. I have previously dough in at 60. Curious to see what effect the 40 deg rest will have re extract efficiency. The slow rise from 40 to 64 may also bring some interesting character. Usung maris Otter pale malt, kent goldings hops and ca ale yeast.
New 20L user.
No experience only 5 batches so far.
as of 15 apr 2014 Now 11 batches.
As of aug 2014 26 batches. I just love this machine!
Sep 2015 now over 100 batches.
SteveOR
 
Posts: 56
Joined: Tue Jan 21, 2014 11:40 pm
Location: Oregon
Model: 20 litres

Re: Smash ?

Unread postby malvenius » Wed Sep 03, 2014 7:33 pm

I'm just finishing brewing a smash, 100% Vienna malt + simcoe, using phil's medium body profile from a recent thread. That profile contains a short 40 min rest too
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malvenius
 
Posts: 4
Joined: Sat Aug 23, 2014 1:24 pm

Re: Smash ?

Unread postby SteveOR » Thu Sep 04, 2014 4:40 pm

Increased efficiency. To 81%. Not sure if that was the 40 step or the 2 hr mash time?
New 20L user.
No experience only 5 batches so far.
as of 15 apr 2014 Now 11 batches.
As of aug 2014 26 batches. I just love this machine!
Sep 2015 now over 100 batches.
SteveOR
 
Posts: 56
Joined: Tue Jan 21, 2014 11:40 pm
Location: Oregon
Model: 20 litres


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