Critique my SMaSH recipe

alcaponejr should approve of this recipe. Do 4oz in dryhop to round it up to the full pound

 

I think either will be good, I like cascade slightly better on its own, IMO columbus has a slightly rough edge that cascade doesnt

 

^this. Munich would be cool if you cut down the hops I think

 

Looks good as is. Brew it!

 

I'll bet a lot of people would not disagree Cascade does quite well in the flavor and aroma department but would not be their 1st choice for bittering.

My preference for bittering PAs / IPAs is Warrior...Magnum...Perle...Centennial.

 

How about this for a hopping schedule:
.5oz @ FWH
.5oz @ 60
2oz @ 15
2oz @ 10
2oz @ 5
2oz @ 0
3oz @ whirlpool
4oz @ dryhop

You're still gonna get big bitterness with this schedule provided you do a full boil, but you should get a very noticeably more pungent aroma. Since I know you like the smell of weed, this will give it to you.

 

I've taken to FWH all of my beers. I feel like I get a better hot break and I'm not hovering over the pot waiting for the boil so I can clean out the mash ton. A lot of folks feel that you don't get as assertive of a bittering addition, so I'll split it in something I want to be really aggressive.

 

Smash is so you can see how a single malt tastes, and to see how a certain hop tastes. If you go to hoppy you might not be able to understand the malt used.

 

just know that there arent any north american malts that match the flavor of a good german munich malt. Nothing NA Ive had can match best malz, weyermann, or durst (in that order)

 

Looks fantastic! You won't regret it, brew it!

 

Well, I'm a cascade fanatic, so I'm quick to run with teh ball for a touchdown anytime someone mentions cascade. And yes, I do a little dance in the endzone, screw the fine.

 

You know- I posted a thread about mash hopping, and I've read some articles on it. I'm not sure it adds a TON to the beer, but.. I did find that it adds some killer aroma to the beer, despite being boiling for 90 minutes, I could smell the Chinook in the boil that I used in the mash. Granted, I used 5 ounces of old Chinook leaf in there, but I used extract to bitter and never added any other hops until flameout/whirlpool.

I also feel I got some bitterness out of it. Beersmith estimated around 25 IBU's from my addition.

That said- it's a bit wasteful unless you are cleaning out the freezer, have a ton of them, or got a good price on something plentiful.

 

Columbus is tasty, but it is a big "rough" as someone mentioned. Danky, slight citrusy, dirt. Pungent would be a good descriptor.

I'd use Columbus to up my bitter value early, add some late with the Cascade and forget the whole silly smash ideal.

Keep in mind, you will have some pretty significant wort loss due to all the hops. I'm not one that really likes to constrict the hops in the boil via bags and spiders, but I will on occasion use my SS hop spider in the boil and try and keep it clean. Once I add over 10-12 ounces, I generally let it free float as the spider gets full.

Not knowing you system, I'd find a way to keep the wort as clear/clean as possible exiting the kettle, but it's obviously a challenge. I'd up your volume by another half gallon atleast if you can.

 

Well I haven't made an ALL columbus smash yet, but I've used fair proportions of columbus, and I can't say that I would PANIC if you were going to use columbus instead of cascade for this beer. Really, the facts are that as long as your fundamentals are solid (which yours probably are), beer is pretty darn forgiving, and 1,000 different reasonable hops schedules could make tasty beer with any given reasonable grain bill. Columbus is a fine hop too. Maybe cascade is my favorite, but nothing wrong with columbus!

I kind of said "brew it!" because of the phenomenon of asking a simple question and getting lots of complex advice* that happens on this type of forum. If you choose to just brew it using columbus instead of cascade, you'll still wind up with fine beer, it will just taste like columbus, not cascade.

With a full pound of hops, your beer is going to be as UN-balanced as you can get. I don't have a problem with that, because you are aware of what you're doing, and why you're doing it; you're not shooting blind on a noob extract pale ale recipe hoping to clone bud light in your freshly bought from JC Penny mr beer keg.

*not necessarily a bad thing when it comes to advice on recipes, just a phenomenon really, because recipes can vary greatly and still make fine beer. So if you ask for advice on a pale ale or IPA, you're likely to get a bzillon answers, and it's quite possible they're all fine answers (so eventually you just have to make a decision already!)