SMaSHcade

[Inkleg]

Once or twice a year I'll brew a batch of beer to give away. These go to my coworkers, folks at my doctor and dentist office, guys at my Co2 tank place, friends, neighbors, etc. I'll give a case or so to my son to give away also. Beer, it just makes folks happy.
I have yet to do a SMaSH beer yet so this is what I've come up with. It will be a split batch boil with half getting the heat. I haven't completely settled on the yeast, but all options are listed. My initial thought is to go with WLP001 for both, but would like to get feed back from this great group of brewers and friends. This is also my first attempt at adding some heat to a beer.


Recipe: SMaSHcade
Brewer: Naked Cat Brewery
Asst Brewer: Those Damn Cats
Style: American Pale Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 13.73 gal
Post Boil Volume: 12.48 gal
Batch Size (fermenter): 11.00 gal
Bottling Volume: 10.50 gal
Estimated OG: 1.055 SG
Estimated Color: 4.9 SRM
Estimated IBU: 37.9 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 76.4 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
1.83 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 -
22 lbs 12.3 oz Pale Malt, Maris Otter (3.0 SRM) Grain 2 100.0 %
2.00 oz Cascade [5.50 %] - First Wort 60.0 min Hop 3 19.4 IBUs
2.20 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 4 -
3.00 oz Cascade [5.50 %] - Boil 15.0 min Hop 5 13.1 IBUs
3.00 oz Cascade [5.50 %] - Boil 5.0 min Hop 6 5.3 IBUs
1.0 pkg California Ale (White Labs #WLP001) [35. Yeast 7 -
1.0 pkg Dry English Ale (White Labs #WLP007) [35 Yeast 8 -
1.0 pkg London ESB Ale (Wyeast Labs #1968) [124. Yeast 9 -
2.20 tsp Yeast Nutrient (Primary 3.0 days) Other 10 -


Mash Schedule: BIAB, Medium Body
Total Grain Weight: 22 lbs 12.3 oz
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 61.59 qt of water at 157.9 F 152.1 F 75 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min

Sparge: If steeping, remove grains, and prepare to boil wort
Notes:
------
After the mash, split half the batch into another boil pot.
Split all hop addations between batches.

Two days before brewing.
Split and roast 7-10 jalapenos at 350 for 20-30 minutes. Add to jar and cover with Tequila (or Vodka). Brewing day add 4-5 whole jalapenos last 15 minutes of the boil. After primary fermentation dry peno with 1-5 whole jalapenos according to taste for 2-3 days. Soaking liquid can be added at bottling/kegging according to the amount of heat desired.

[Beer-lord]

I see nothing wrong with all the above yeast at all.
Looks like a great beer all can enjoy.

[Inkleg]

Have two WLP001 starters going. Decided I didn't want the yeast to get in the way of the malt or hops or jalapeños.

[Inkleg]

So.......one big starter and split between two beers or two starters one for each beer, but how do you split the yeast between the two?
So I made two 1200mL starters and split the PurePitch pack by weight. Yeast pack weighed 48 grams, shook the snot out of it, put 24 in one and the rest in the other. 4 hours later and I got it close.



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[Beer-lord]

I'm sure that'll work just fine.
Dual stir plates. *envy*

[Inkleg]

Dual stir plates. *envy*

$10 Craigslist score.
Don't worry, I still drool over your big 5L.

[Beer-lord]

Dual stir plates. *envy*

$10 Craigslist score.
Don't worry, I still drool over your big 5L.

What about the stir plate that can spin that sucker? Oh yea, I'm the man.

[mashani]

So.......one big starter and split between two beers or two starters one for each beer, but how do you split the yeast between the two?

Since I don't decant and pitch at high krausen or as close to that as I can get, I just take my starter off the stir plate right when I'm going to pitch it, so the yeast is still all swirled up in the wort, it has not settled at all. So then I just alternate pours into my 2 fermenters. (one onethousand... other fermenter... two onethousand... other fermenter... three onethousand... other fermenter four onethousand... etc.). It may not be perfect, but I'm pitching a lot of yeast most of the time, and typically I see both active within 20-30 minutes of one another at worst, and the results don't seem to taste different, so its close enough for me.

[Kealia]

Jalepenos? You crazy.

I like a jalepeno popper every now and then, but I'm not a big "heat" fan. I think the cooking of them takes out the heat but keeps the flavor, right?

[BlackDuck]

I'm kind of with you Ron. Although I like spicy stuff, spicy beer just doesn't sound good to me. I've seen quite a few peppered beers recently and have passed on every one of them. Who knows, maybe I'm missing something.

[Inkleg]

I use to be with ya both on this. Most pepper beers I've had were horrible. Too much heat that took away from everything. While I was brewing on National Homebrew Day the peoples choice winner was a jalapeño beer done right. Great flavor with the heat just right. When you first took a sip your brain went "Huh, jalapeño", then some heat started to come through, not too much, but just enough. It faded quickly making you want to take another sip. I did not get a chance to talk to the brewer, but it made me change my mind enough to do some research. Good or bad, I'll let ya know. Gotta start somewhere and see where it leads you. If you've not tried it, give Ballast Point Habanero Sculpin a taste. I was a bit skeptical myself, but it's a pretty good pepper beer.

[Inkleg]

Jalepenos? You crazy.

You know me right. That's not even a trick question.

[Beer-lord]

When Bell's came to town a bit more than a month ago, my wife and a friend went nuts for their Oberon Mango Habenero something or other. It was a seasonal and only in draft. She wants me to make some but I'm not sure about it. It was ok but not my kind of beer.

[philm00x]

This past February I went down to Funky Buddha with my family and they had an awesome beer called Fire in the Hole- a raspberry habanero beer. It's one of my favorite fiery beers, and there definitely aren't many. It's too easy to overdo the peppers, which habanero Sculpin does. And I've had some homebrews that had peppers in em and were too overwhelming.


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[bpgreen]

Jalepenos? You crazy.

You know me right. That's not even a trick question.

I saw a habanero mango IPA today that I considered. But I wasn't too sure about the mango. Bu tit was Flying Dog, so maybe I should have just trusted them to get it right.