OVHA Chat

For those of you who might not have attended yesterday's (3/27/13) meeting, here's the thumbnail description of the SMaSH brewing project:

* Beers should follow the spirit of SMaSH, meaning a single malt and a single hop variety (for clarification, multiple hop kettle additions are fine). For extract brewers, try to source extracts that are 100% base malt (e.g., Northern Brewers Maris Otter LME) or blended with carapils (Briess Pilson Light or Golden Light DME).
* The primary purpose of the project is to discern the qualities of different base malts and hop varieties. However, for those who can't resist roasting some of the base grains or caramelizing some of the first runnings, feel free.
* Tasting will be held at the regular meeting on June 19, 2013. Please bring at least 4-6 bottles (~ 1.5-2 liters) for tasting.
* The project is an participation event, not a competition (kind of like t-ball). Participants will receive a special t-shirt. Fine print: (Sorry, only one t-shirt per brew will be awarded, but assistant brewers may purchase one at cost.)

I think that about covers the main points. I've also posted a few SMaSH recipes (for extract versions of Drew Beechum's recipes, see Nov/Dec 2012 Zymurgy magazine) and included links to hear Drew Beechum discuss SMaSH brewing. If you have any questions, feel free to post them.

http://beersmith.com/blog/2012/12/12/si ... odcast-51/
http://www.northernbrewer.com/connect/2 ... -the-ones/

Mosaic Munich!

Beersmith SMaSH link:

http://beersmith.com/blog/2012/10/24/sm ... hop-beers/

Mosaic Munich Google results....

So, we create our own recipe? Or use those posted?

I think the idea is to see how many different recipes we can come up with using the same malt and hops so create your own. Those recipes are just examples of SMASH brewing but could be used if you're not comfortable making your own recipe.

Ditto what Sky said. Feel free to be as creative as you like within the spirit of the guidelines.

Thanks for answering.

I'll participate, but this would be a great thing to run again a month or so after hop harvest. So many of us grow our own. I did a SMaSH-style beer last year before I knew what SMaSH was.

Michael Erwin wrote:Thanks for answering.

I did a SMaSH-style beer last year before I knew what SMaSH was.

A man before his time

Oktoberfest SMaSH next weekend.

Peter

I'm in with a Vienna/Northern Brewer SMaSH.

Brewing a Pils/Motueka ale tomorrow

I'm going all out and make a "true" Munich Dunkel and do a lager. I'll experiment and use a Fermentis dry yeast variety I've not seen before. I believe this shop buys the big bricks and repackages it for homebrewers. I'll probably do at least one decoction to try and get the color up a little. I might shy away from the Mosaic hops and go traditional. We'll see.

Yeast link:

http://www.americanbrewmaster.com/Swiss ... S-189-11-g

Dry Swiss Lager Yeast 11 g

SafLager S-189 Lager Yeast

The most popular lager yeast strain worldwide, now available to the US brewing trade. Excellent bottom flocculation properties, clean tasting and easy to work with. For the production of a wide range of lager & pilsen beers.

All these creative minds at work...the OVHA SMaSHfest will be awesome!

That New Albion ale was really tasty last night, I might just brew that clone recipe