Today I’m doing my first SMaSH (Single Malt and Single Hop) and using 2-row and whole-leaf (YES!) Simcoe.
I don’t usually do all-grain recipes ’cause of the enormous PIA that it is to do all-grain in a kitchen without a mash tun.
But I’m doing one today.
Even with lack of a real lauter tun, I think I’ll be able to accomplish this with help from Kyle and an extra brew kettle. It won’t be easy, but nothing is.
So…infusion mash, here we come.
Ingredients
- 10lb Cargill 2-row Pale Malt
- 2oz Simcoe @ 13.6% AA
Process
- Bring 2.5 gallons to 168-174F
- Add the 2-row – adding 10lb of grain to 2.5 gallons of water will bring the temp down 14-18F.
- Mash for 60 minutes.
- Bring to a boil
- Hops schedule: 1oz @ 60, 1/2oz @ 20, 1/2oz @ 5
Kyle and I also had some of the Full Sail Golden clone that we did together a few weeks ago. It was good, but not spectacular, and it didn’t come out as clear as I was hoping. Obviously the wheat in the recipe had something to do with that, but I am also chalking part of that up to sub-stellar processes on my part.
The Rye Pale Ale that we did was awesome, though. The color is gorgeous and the taste is great – though it does have a chill haze that I’d like to get sorted out.
Kyle and I decided today that we’re not doing another all-grain until we have the equipment to do it right. Too much trouble and too much waste.
Posted by alexthegraham 
