SMaSH Exchange

Skull_Cracking

SMaSHy SMaSHy

I decided that this would be my first attempt at participation in an official brew club event. I’m a big wuss and chose an exchange instead of a competition so I don’t have to cry over a poor quantitative result.  All those in the exchange chose a hop variety and followed pretty much the same recipe using domestic 2 row and the hop of their choosing.

The brew went a little like this.

The beer didn’t turn out how I was expecting. Ahtanum is supposed to be akin to other American hops with citrus notes. This beer had smooth bittering and a floral nose, not really what was advertised. There may have been packaging issues as well because some members of the exchange commented that the beer had an off colour, a little brown or pink even but there wasn’t any oxidation off flavours. I blame this to the fact that I didn’t perform the usual sac[charomyces]ifical rites and it angered the yeasts within.

I haven’t had a chance taste many of the brews included in the exchange but am looking forward to educating my face hole with the beard around it. I’ve tried Mosaic, Challenger and Pacific Jade thus which have all been delicious.

This was the first batch that I labeled and grabbed an over the neck tag design off of a post on the homebrewing subreddit. It would have worked a lot better if I had used a thicker paper stock. Many of the labels had ripped after transport. I was forced to trade the LHBS proprietor a bottle for the required tape to mend the damage upon drop off.

SMaSH_Tag

Let's see that recipe

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
20 L 60 min 45.0 IBUs 3.5 SRM 1.060 SG 1.013 SG 6.2 %

Fermentables

Name Amount %
2-Row 5.496 kg 100

Hops

Name Amount Time Use Form Alpha %
Ahtanum 46.5 g 60 min Boil Pellet 6
Ahtanum 28.3 g 20 min Boil Pellet 6
Ahtanum 28.3 g 10 min Boil Pellet 6
Ahtanum 28.3 g 0 min Boil Pellet 6
Ahtanum 28.3 g 0 min Dry Hop Pellet 5.2

Yeast

Name Lab Attenuation Temperature
Safale American (US-05) DCL/Fermentis 77% 15°C - 23.89°C

Mash

Step Temperature Time
Mash In 66.67°C 60 min

Notes

OG= 1.060
IBU= 45
Boil time = 60 mins
Ferment temp = 19C (if possible, if not please specify temp on label)
Batch size = 20L

2 row or light extract to reach 1.060 OG on your system
60 mins - variate amount to obtain 45 IBUs
20 mins - 1 oz hop
10 mins - 1 oz hop
0 mins- 1 oz hop
dry hop for 4 days - 1 oz hop
2 packages of Safale US-05 (rehydrated)
Your choice of fining
2.5 volumes of c02
Mash Temp 152F

Brewers will be required to bottle their beers and label them with the hop you used, if it is extract or 2-row, and any other variants you think may be important  The amount you will need to bottle will be determined after we know how many people participate but be prepared to supply 19L.  Beers will be due March 30 at the Vineyard and pickup of the sorted beers with be available April 6.