I have discussed in length setting the parameters for this program, but have discovered there’s no substitute for tweaking the program for your exact equipment and procedure. In addition, I plan to use nylon hop bags to help keep the hop residue out of the finished beer.Īlso a major consideration about the process here: This is my first time using BeerSmith II. It’s my first time using yeast nutrient.įor clarity, I plan to use some Irish moss powder. I also plan to use Wyeast nutrient blend to ensure there’s plenty of healthy yeast available for fermentation.
I will simply rehydrate it on brew day using 95F water, cool it to about 70F, and add it to the cooled wort once the temperatures are right. US-05 is very clean, neutral, easy to use, and I’ve had good results with it before. I’ve chosen willamette hops because these hops are readily available, moderate in AA%, and I have liked other beers I made using willamette. Maris Otter also seems to be the most popular base grain, especially for SMaSH beers, so that’s why I chose it. The Maris Otter grain should provide a nice solid malt base but remain pretty pale and clear. The SRM is slated to be 4.6, very light in color. BUT – I do know that a SMaSH beer is as simple as it gets to make, and will help me get my process down without too many complex variables. Obviously I’m no expert on the exact properties of these specific ingredients, so who knows exactly how it will come out. The point of a SMaSH beer is to take a single grain and a single hops and make a great beer that showcases these simple ingredients. It doesn’t get any simpler, but can certainly get far more complex. The four basic ingredients of beer include malted barley, hops, yeast and water. Remember a SMaSH beer is a single malt, single hops beer. So with that in mind… What better way to start off than with a SMaSH beer! I need to perfect my process first, then get jiggy with the fancy recipes and exotic yeast later. To start, I will be making very simple recipes with few ingredients, and dry yeast. With my new all-grain brewing setup, I’m ready to start making all-grain beer!
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