Grain Bill / Fermentables
- 12 Lbs Swaen Pilsner
Hops
- 8 oz Cascade (6.3 AA)
Yeast
- Mangrove Jack’s M36 Liberty Bell Ale
Gravity
- OG 1.063
- FG 1.011
- ABV 6.83%
- IBU 74.16
- 6 Gallons
- SRM 3.59
Brew Day
Heat 5 gallons of water to 160°. (Filtered Dover city water.)
Gently dough in grains until all grain is covered by water.
Mash grains at 150° for 1 hour.
Remove “grain bag“, rinse with 1 gallon of distilled water to reduce sulfates from local water supply and allow grains to drain.
Top-off wort to 7 gallons and bring to a boil, add 1 oz Cascade (8.6AA) hops and continue boil for 60 minutes.
Add 2 oz Cascade hops. and continue boil for another 20 minutes.
Add 2 oz Cascade hops and continue boil for 10 minutes. (This is a good time to drop in the wort chiller.)
Remove from heat source and drop wort temperature to 160°.
Add 1 oz Cascade hops and continue hop stand for 1 hour.
Reduce wort temperature to 68° and take OG reading.
Sufficiently aerate and transfer to primary fermenter.
Pitch dry yeast.
Allow beer 2~3 weeks in the primary to adequately ferment and cleanup any diacetyl produced during fermentation.
Transfer to secondary for 1 week adding 2oz Cascade for dry hop.
Bottle and wait another 2 weeks…
Enjoy!
Notes:
- October 15, Brew Day
- Adjusted mash pH to 5.13 using 3/8 tsp citric acid.
- Dropped wort temperature from 160° to 80° in 15 minutes after hop stand.
- 2017-12-20 – This batch turned out a bit darker than the original Cascade SMaSH, and was not as good initially. After aging a month in the keg at room temperature and another carbonated in the kegerator, it has a nice taste that is slightly tart, but overall very delicious. Overall, I prefer how light the original batch was over this one, but that may be due to the higher alcohol content.