NAWB Historian

Single Malt and Single Hop (SMASH)

This recipe was supplied for the 2012 Members Recipe by Doug Hodkinson.
The competition was won by Charles Hill

METRICS

Batch Size 2 gallons; OG 1048

Mash – 66ºC for 90 minutes

Pale Malt               4lb

Boil – 60 Minutes

Goldings               1.4oz @ 5%AA

METHOD

  • Mash grist with 8 pints of treated water at mash temperature of 65-67º C for about 90 minutes.
  • Sparge with treated water at 75ºC to collect approx 2.5 gallons (last runnings SG 1.006-1.010).
  • Boil hops for 20 minutes, add Irish moss for the last 30 minutes.
  • Rest for 20 minutes then strain and cool to 18-20ºC. Adjust SG to 1.045-1.050, if necessary, with boiled and cooled water.
  • Aerate the wort and pitch with the active yeast starter. Quality ale yeast.
  • Ferment to 15-20ºC; rack when yeast head disappears and keep under airlock until fermentation is complete.
  • Bottle with ½ teaspoon of sugar per pint.