Discussion in 'Homebrewing' started by AlCaponeJunior, Jan 28, 2013.
probably most anything, homebrew or domestic
Well just an update:
The bravo/munich didn't get made. We got a late start and didn't want to push it into the late evening. Perhaps tomorrow it will get brewed. Soon we'll have the new "man-cave/brewhouse/super-deck" completed. Then night brewing will be more appealing, as we'll have lots of lighting!
Two batches got bottled tho!
I'm going to order the grain for SgtStogie's carmelized 2-row/fuggles idea. It's either next or the one after that.
I did a MO/Citra Pale Ale last spring that turned out pretty well last spring.
.25oz Citra FWH
.75oz Citra @ 15 minutes
.75oz Citra @ 10 minutes
1.25oz Citra @ flameout
1oz Citra dryhop
Wyeast 1272 American Ale II
Using this as the starting point so I can work this in towards a house pale ale recipe. Just kegged iteration #2, I backed off the Citra a little bit and layered in some Willamette hops.
My first SMaSH (and first AG) was a maris otter/willamette with 11 lbs maris otter. It wasn't quite hoppy enough (bitterness level was OK but taste wise it was almost all malt). Some citra would have been nice in that one.
UPDATE: Just popped a bottle of Bravo/Munich SMaSH. The aroma is wonderful! It's kinda red and just slightly hazy (possible chill haze?) but mostly pretty clear. Taste is a good balance of hops and plenty of malt character. It's got bite, but it's not at all over the top. It's a very tasty pale ale. I'm really liking the bravo hops.
I think for future smash recipes I'd use the bravo again. I'd probably choose a different grain than munich tho. Whist tasty I think I'd like to keep trying smash brews with other malts. Munich is a bit grainier than would be perfect for this brew. Actually, about half munich and half 2-row would have probably been perfect with the bravo. But this is why we brew smash beers, to learn about malts and hops, and overall I'm very happy with the results. This one won't last long.
Well I finally tried new albion, liked it. Very simple, could easily be a smash. I personally would hop it more but the simplicity and easy drinking were appealing.
What kinds of flavors did you get from the bravo?
Definitely spicy big time, a little peppery too. Herbal, some. I have read that there are a lot of fruity flavors from bravo, but I wouldn't call this beer heavily fruity by any means. Lightly fruity. Quite a bit of bitter citrus, nothing like orange juice but more like grapefruit rinds from one of those really yellow, bitter grapefruits (not the fairly sweet ruby reds). Possibly some lemon and lemon rinds too.
There is some chance that the munich might be affecting my sensory perceptions on this, and of course I'm not a master BJCP judge or anything like that, so I'm not perfect at detecting flavors. However, I think this description should be helpful.
The main point is that I will certainly use them again, especially as aroma/dry hops additions. Bittering wise I am sure they work just fine too, with their high AA%, but I think the dry hopping is my fav on this beer. The aroma is really nice, I can't stop sniffing the glass! I would drink several more right now, but I have to leave for my metal band's practice soon.
This beer is fairly bitter, but it was scheduled to be that way (45 IBUs or so). I am not surprised that the "perceived bitterness" is high either, as there was quite a lot of bravo in this beer. I drank a commercial IPA yesterday that doesn't seem as bitter but has a higher IBU.
Sounds good. Everybody is enthralled by the super-fruity hops nowadays, its cool to come across some different flavors/aromas.
I'm gonna be brewing a Golden Promise/Pacific Jade SMaSH APA soon, as well.
I'm thinking a munich smash would go well with maybe saaz, mt hood, something a little more noble, or maybe something spicy and earthy like fuggles.
Sounds tasty. I think that is one of the most unique hops I've ever had. Very peppery, but citrus rind heavy as well.
I'd been meaning to get some for a while, especially since I've enjoyed other NZ hops so much. Picked up 8oz from Farmhouse when I got my Centennial, Amarillo, and Simcoe this year. Never had a beer using them to my knowledge, either, so I figure that SMaSH would be the way to go. 4oz in the SMaSH, then I plan on using the rest in a Belgian IPA and an American IPA.
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