Chinook SMaSH

Not much to say about this one.  If you haven't tried brewing a SMaSH beer, they are an excellent way to fine tune your pallet and really experience was a particular malt or hop is all about.  In this case, the malt took a back seat to Chinook Hops.  I used a fairly clean neutral yeast, WLP007 to further accentuate the hops.  The recipe had originally been planned in the 1.065 IPA territory but some low efficiency numbers meant it finished more in the realm of an APA.  I adjust the bittering addition on the fly to account for the projected lower starting gravity.

Another nice this about SMaSH beers is that they don't require much conditioning time.  Case and point with this SMaSH as I believe it went from grain to glass in a little under 2 weeks.  I am writing this introduction well after the initial brewday.  On to the details.

Chinook SMaSH

OG 1.055/ IBU ~44/ SRM ~3/~26L

100.0% OiO Canadian Two-Row

9.00 AAU of Chinook @ 60 minutes
9.00 AAU of Chinook @ 20 minutes
13.5 AAU of Chinook @ 05 minutes
13.5 AAU of Chinook @ 0 minutes

WLP007 Dry English Ale Yeast

Recipe brewed on February 20th

Brewed a 26L batch (post boil), ~23L into the fermenter.  Mashed @ 153F for 60 minutes, boiled for 60 minutes.  Fermentation controlled at 68F

1 tsp Calcium chloride, 1/2 tsp Gypsum 100g Acid malt added to the mash for pH of 5.49.  1/2 tsp Gypsum added to the boil to accentuate hop sharpness.  Final water numbers:

Ca 62, Mg 3, Na 18, Cl 53, S04 91

Update March 8th

Terminal gravity 1.012.   Ale racked to keg and "bump" carbonated.  Allow to chill in the fridge overnight and then received 36psi for 30hrs.  Carbonation acceptable.   WLP007 Yeast reclaimed for later use in LowTech IIPA.