Great video! Tomorrow I'll try to make my first beer and I'll use your recipe. I'm just not clear with, are you using 2 gallons of water or 1? Because at one moment there's a picture showing 2 gallons of water and other ingredients you're using.
Smashes are a fantastic way to go, particularly if you want to evaluate a new (or new to you) hop variety. Even when you have the equipment and skill to do crazy stuff like triple decoctions or sours or whatever. I regularly go back to the good old smash, drinking an (almost) smash with wai-iti while I'm waiting on the latest oatmeal stout. Lots to be said for the KISS approach.
Really loved your video. I make wine far more than I brew beer but in the last few months I have gotten into brewing. Love the idea of micro batches (single gallons) AND SMASH beers. Gonna tweak your recipe as I have some US 05 and Cascade hops. But I see that you neither raised the temperature of your mash to halt enzymatic action (around 170 F) before you boiled and I wonder if that can result in a thinner beer than you intend. Another thought is that you never sparged so you used 3 lbs of grain and not say 2 lbs. Sure, sparging takes some effort and some time, but simply tossing the grains after mashing means that you have left a fair amount of fermentable sugars on the table. In my albeit limited brewing experience, I find that reducing the grain bill to about 2 lbs/gallon (beer) and using 1.5 gallons of water to mash and 1 gallon to sparge, I am able to get a good brew. I sparge by dunking the grains in a bag (at 170 F) and am able to easily obtain that gallon of sparge water at 1.010 with only a few minutes of additional time. My boil volume is a scant 2 gallons which at the end of the boil my goal is to have a hefty 1.25 gallons at around 1.045- 1.050 (or a potential ABV of about 6%).
I once did a "smash" beer with "maris otter" & "simcoe" hops, wasn't great lol was a bit cat pee like, haven't ventured back to smash beers but now I'm experimenting with "Golden Ale grain bill" with UK/England Hop additions, single hopped. Cheers!!
I enjoy SMASH beers when im trialing a new hop. I like various ales so i usually use the same ale malt , and tend to do the same ish IBU, makes for a great comparison .
How did you get a Rapt Pill? Also this winter I made multiple 1 gallon batches to compare different hops, yeasts, or grains to see how the influenced the taste of the beer.
SMaSH beers have and always will be the point of truth when it comes to testing ingredients! I had a friend in Candace buy some on my behalf sent them to me here in the states. I made to to cover shipping and then some 😉
going simple on us??? what happened to the guy who added cinnamon rolls into his beer? lol love the beer, nothing wrong with a good SMASH every once in a while
Great vid, except for that annoying noise in the background the entire time. Maybe it's supposed to be music? I'm not sure just sounds like super annoying static, like a mosquitoe buzzing around inside my ear.
Yes, you skipped a number of steps, you skipped the steps that are used when ale and lager are produced and that's why you made the easiest beer that anyone can brew. The single infusion method is the quickest and simplest brewing method on the planet and that is why it is used by moonshiners. The brewing method, brewing ingredients and brewing techniques in home brewing came from moonshiners during Prohibition and were used for making moonshiners beer that went into a still. A recipe that recommends high modified, malt, rest temperatures at 149, 150F, fermentation temperature above 55F, high power yeast and yeast nutrient, clones authentic, moonshiners beer. Any recipe that recommends single temperature infusion clones moonshiners beer and the only thing that will turn moonshiners beer into ale is a magic wand. Conversion doesn't occur at 149F liquefaction occurs and that's when Alpha releases simple sugar, glucose and sweet sugar from simple starch, amylose. At 149F Beta rapidly denatures. Beta is responsible for conversion, which has nothing to do with starch. During conversion at 140F, Beta converts glucose into fermentable, complex sugar, maltose and maltotriose. Maltose and maltotriose are the sugars that produce ale, glucose only makes the alcohol in beer. When conversion occurs, secondary fermentation takes place due to maltose. The conversion step is skipped by moonshiners because they don't need to spend time on a step that converts, highly fermentable, glucose, that is already present in the extract, into complex sugar, purchase a secondary fermenter, and have to wait for secondary fermentation to occur when an enzyme in yeast converts complex sugar back into simple sugar, glucose, so moonshiners skip conversion. To ensure that Beta gets wiped out they use 149F. When the conversion step is skipped the beer is moonshiners beer regardless of the title on a recipe. To offset the drying and thinning that occurs in beer made from low temperature mashing the steps that forms body and mouthfeel in ale are used. Moonshiners aren't concerned with body and mouthfeel, and they skip the steps. In the infusion method brewers throw away with the spent mash the richest, starch in malt, called amylopectin, that contains tasteless, nonfermenting, complex sugar and pectin, which forms body and mouthfeel. Moonshiners sell the starch for making baking ingredients. To take the place of amylopectin recipes recommend ingredients that loads extract with Beta Glucan and protein sludge, which reduces the quality and shelf life of beer, and to get rid of the goop finings are purchased. To ensure that you get all of the sludge out of a grain bed make sure you squeeze as much as possible out of the grain bag. To produce pseudo, ale and lager the step mash method is used. Let's say there is a brewer that wants to produce beer that can honestly be called ale and he uses the step mash method and the more expensive, malt that goes with the brewing method, then, let's say there is a brewer that uses single infusion and less expensive, malt and produces quick and easy moonshiners beer that he calls ale, which brewer is more honest?
Love SMASH beers! Nothing beats simplicity in recipes.
Especially after a string of crazy beers! It's nice to take it easy from time to time 🍻
I like how you broke down all the ingredients in the beginning, very cool! I have only done one SMaSH and definingly plan on doing more.
I figured it would be helpful for those that haven't brewed yet! Glad you liked it 🍻
Nice gloves! One of the better purchases I got for BIAB brewing
I got em cause I saw that you used em! I call that the Musho Mush 😂
I need to start brewing some smaller batches too because I’m the only one that drinks beer at my house and I’ve got way too much! Cheers Justin!
This brew day was super super quick thanks to the gas system and the small batch, highly recommend!
Love me some SMaSH brewing! I am probably switching to smaller batches as well pretty soon! Cheers!
I'm right there with ya I've dropped to 3 gallons for most beers but for ones I've gotta share I'm sticking with 5 gallons
Nice video. Small batches are a great way of experimenting. Cheers from the UK!
Thanks! Something about the small batches that is really enticing
Great Video, thank you very informative and helpful
Cheers 🍻
That's a clear beer! Nice!
It had some time in the keg to get nice and clear for everyone 😂
looks good. Love doing SMaSH beers.
I was overdue one and boy was it good! The 1 gallon batch flew out the keg 🍻🍻
Great video! Tomorrow I'll try to make my first beer and I'll use your recipe. I'm just not clear with, are you using 2 gallons of water or 1? Because at one moment there's a picture showing 2 gallons of water and other ingredients you're using.
Smashes are a fantastic way to go, particularly if you want to evaluate a new (or new to you) hop variety. Even when you have the equipment and skill to do crazy stuff like triple decoctions or sours or whatever. I regularly go back to the good old smash, drinking an (almost) smash with wai-iti while I'm waiting on the latest oatmeal stout. Lots to be said for the KISS approach.
KEEP IT SIMPLE STUPID!!! 🍻🍻 A philosophy I'm taking to the grave
Really loved your video. I make wine far more than I brew beer but in the last few months I have gotten into brewing. Love the idea of micro batches (single gallons) AND SMASH beers. Gonna tweak your recipe as I have some US 05 and Cascade hops. But I see that you neither raised the temperature of your mash to halt enzymatic action (around 170 F) before you boiled and I wonder if that can result in a thinner beer than you intend. Another thought is that you never sparged so you used 3 lbs of grain and not say 2 lbs. Sure, sparging takes some effort and some time, but simply tossing the grains after mashing means that you have left a fair amount of fermentable sugars on the table. In my albeit limited brewing experience, I find that reducing the grain bill to about 2 lbs/gallon (beer) and using 1.5 gallons of water to mash and 1 gallon to sparge, I am able to get a good brew.
I sparge by dunking the grains in a bag (at 170 F) and am able to easily obtain that gallon of sparge water at 1.010 with only a few minutes of additional time. My boil volume is a scant 2 gallons which at the end of the boil my goal is to have a hefty 1.25 gallons at around 1.045- 1.050 (or a potential ABV of about 6%).
I once did a "smash" beer with "maris otter" & "simcoe" hops, wasn't great lol was a bit cat pee like, haven't ventured back to smash beers but now I'm experimenting with "Golden Ale grain bill" with UK/England Hop additions, single hopped. Cheers!!
Cheers 🍻🍻
Hello - could you advise on how to scale up this one gal recipe to 2.5 or 3 gal. Thanks
My man that title is just *chefs kiss* loving the is it clickbait no it isn't because it's the truth sort of thing!
I'm trying a few new things that you and CH mentioned on THH, glad it's working so far!
I just seen a video from home brew for life
H4L is the GOAT 🍻
Austin in April!
Like next April?
@@JusBrewing Second April
Great video! What was that little plastic thing you dropped in the fermenter at 4:54?
It's a Rapt Pill floating hydrometer for tracking the gravity throughout fermentation. Similar to a Tilt if you're familiar with em!
I enjoy SMASH beers when im trialing a new hop. I like various ales so i usually use the same ale malt , and tend to do the same ish IBU, makes for a great comparison .
A good idea and one I do from time to time when building recipes'
@@JusBrewing they often make great beers, it often makes me wonder if i'm over complicating grain bills haha
How did you get a Rapt Pill? Also this winter I made multiple 1 gallon batches to compare different hops, yeasts, or grains to see how the influenced the taste of the beer.
SMaSH beers have and always will be the point of truth when it comes to testing ingredients! I had a friend in Candace buy some on my behalf sent them to me here in the states. I made to to cover shipping and then some 😉
I have 2 smash on tap right now. good job man.
I do them from time to time when testing ingredients but never a 1 gallon batch. I'm for sure doing more!
@@JusBrewing it has always seemed easier brewing four five gallon batches at one time instead of one 1 gallon batch.
I love SMASH brews! Best way to test new hops
Agreed! No where for the hops to hide!
Galaxy smash I made was killer
That sounds dope! Gonna have to do that with the leftover galaxy I have!
going simple on us??? what happened to the guy who added cinnamon rolls into his beer? lol
love the beer, nothing wrong with a good SMASH every once in a while
Lol that guy is still here and has a few more crazy ones up his sleeve 😁
What's the IBU
It would've been about 20
When come new content?😢🍻
Jus! Vids good, audio on your lav bad, RF interference? It’s all I hear. Cheers!
Ugh I'm not sure exactly what it is yet, haven't tested much too figure it out but trust me this was a hard one to edit because of that.
OMG.....did you just use 11 grams of Lutra for a 2 gallon brew?
Great vid, except for that annoying noise in the background the entire time. Maybe it's supposed to be music? I'm not sure just sounds like super annoying static, like a mosquitoe buzzing around inside my ear.
It's definitely something like interference between the mic and the keezer maybe, really hard to nail at the moment
Yes, you skipped a number of steps, you skipped the steps that are used when ale and lager are produced and that's why you made the easiest beer that anyone can brew. The single infusion method is the quickest and simplest brewing method on the planet and that is why it is used by moonshiners. The brewing method, brewing ingredients and brewing techniques in home brewing came from moonshiners during Prohibition and were used for making moonshiners beer that went into a still. A recipe that recommends high modified, malt, rest temperatures at 149, 150F, fermentation temperature above 55F, high power yeast and yeast nutrient, clones authentic, moonshiners beer. Any recipe that recommends single temperature infusion clones moonshiners beer and the only thing that will turn moonshiners beer into ale is a magic wand.
Conversion doesn't occur at 149F liquefaction occurs and that's when Alpha releases simple sugar, glucose and sweet sugar from simple starch, amylose. At 149F Beta rapidly denatures. Beta is responsible for conversion, which has nothing to do with starch. During conversion at 140F, Beta converts glucose into fermentable, complex sugar, maltose and maltotriose. Maltose and maltotriose are the sugars that produce ale, glucose only makes the alcohol in beer. When conversion occurs, secondary fermentation takes place due to maltose. The conversion step is skipped by moonshiners because they don't need to spend time on a step that converts, highly fermentable, glucose, that is already present in the extract, into complex sugar, purchase a secondary fermenter, and have to wait for secondary fermentation to occur when an enzyme in yeast converts complex sugar back into simple sugar, glucose, so moonshiners skip conversion. To ensure that Beta gets wiped out they use 149F. When the conversion step is skipped the beer is moonshiners beer regardless of the title on a recipe.
To offset the drying and thinning that occurs in beer made from low temperature mashing the steps that forms body and mouthfeel in ale are used. Moonshiners aren't concerned with body and mouthfeel, and they skip the steps. In the infusion method brewers throw away with the spent mash the richest, starch in malt, called amylopectin, that contains tasteless, nonfermenting, complex sugar and pectin, which forms body and mouthfeel. Moonshiners sell the starch for making baking ingredients. To take the place of amylopectin recipes recommend ingredients that loads extract with Beta Glucan and protein sludge, which reduces the quality and shelf life of beer, and to get rid of the goop finings are purchased. To ensure that you get all of the sludge out of a grain bed make sure you squeeze as much as possible out of the grain bag.
To produce pseudo, ale and lager the step mash method is used. Let's say there is a brewer that wants to produce beer that can honestly be called ale and he uses the step mash method and the more expensive, malt that goes with the brewing method, then, let's say there is a brewer that uses single infusion and less expensive, malt and produces quick and easy moonshiners beer that he calls ale, which brewer is more honest?
Doesn't matter to me 🤷🏾♂️
Came from Clawh. Sup. cheers man!
Thanks for visiting! Come for the vibes, stay for the beer 🍻🍻