Hallertau SMaSH (Mittelfrüh) Brew Day

Hallertau SMASH-01

I’ve got a bunch of lager recipes lined up for this year, and having very little experience with lagers, I thought brewing a SMaSH lager would be a good place to start.

This recipe is directly inspired by Urban Chestnut’s Hop Switch Pils. http://urbanchestnut.com/our-beers/hopswitch-pils-hersbrucker/

I’ve been very impressed with those beers every time I’ve had them. Hop Switch is a German Pilsner, but single hopped with a noble hop.

I was debating in my mind on whether to use a Pilsen style water (ie something very soft), or a Pale Ale style water. So I emailed the Brewmaster at Urban Chestnut, Florian Kuplent, asking about what they’re doing with their water profile. Here’s his response:

“We just add a little bit of lactic acid and calcium chloride to the mash and wort but don’t do any other water treatments. Water here in St. Louis is pretty good for brewing. I would target a mash pH of 5.4 and a wort pH of 5.2”

Big thanks to Florian. I looked up what the water is in St. Louis and found this 2016 report:

Ca+2

Mg+2 Na+ Cl

SO4-2

29

16 37 24

130

 

I’m going to build up from DI water as always, and make some slight modifications to the above profile. The Magnesium and Sodium levels are a little high for my taste, so I’ll tone those down a little bit. With an addition of Calcium Chloride to the profile above, I think I’m aiming for around 50 in both Calcium and Chloride, which is OK, and gets me Cl:SO4 ratio of 50:130. Here’s the resulting target profile:

Ca+2

Mg+2 Na+ Cl

SO4-2

50

5 20 50

130

Salt additions for that:

Gypsum 2.6g
Epsom Salt 0.7g
Sea Salt 0.7g
Calcium Chloride 0.5g
Lactic Acid (88%) 2.0g

Mash pH target: 5.33

Actual numbers:

Ca+2

Mg+2 Na+ Cl

SO4-2

56

5.2 20.8 50.3

130.1

Now to the recipe:

Information

Method Style Boil Size Batch Size Efficiency
BIAB Hoppy German Pils 3 gal 2.5 gal 70%

Stats

OG FG ABV IBU SRM
14º P 2.3º P 6.45% 32.36 3.44

Fermentables

5 lbs Weyermann Pilsner
100g Pilsen DME (1 liter starter)

Hop Schedule

I decided to take away ALL boil hop additions. My initial thought was to boil 4oz of hops, 1oz each at 60, 15, 5, and 0 min, but now I’ve decided to throw in all 4oz of hops in the whirlpool instead.

4 oz Mittelfrüh (2.7% AA) Whirlpool 15 min @ 200ºF 32.36 IBUs
1 oz Mittelfrüh (2.7% AA) Dry Hop for 4 days
1 oz Mittelfrüh (2.7% AA) Dry Hop for 2 days

IMG_1323

Yeast

Fermentis Saflager S-23, built on a 1 liter starter, and pitched into wort at 55ºF.

IMG_1326

I’m choosing this yeast over W-34/70, WLP800, and WLP830 for two reasons. One, I like the way it attenuates, and two, I’ve pitched this yeast once in the past into an IPA recipe and really enjoyed how clean of a beer it produced.

Brew Day

Brewing my first beer in my new house today, and got my brew shelf all set up.

IMG_1317

Mashing

As usual, I am going to mash at 150ºF for 90 min… Hit my temperature spot on.

IMG_1319

Temperature during the mashing process jumped up to 154 with the lid on, which I don’t foresee as being an issue.

Sparging

I only had to sparge 3 quarts through the grains with an ample amount of bag squeezing.

IMG_1320

My efficiencies are higher than I anticipated, probably because I didn’t need to add the fourth quart of sparge water while still hitting my volumes. The preboil gravity was overshot and hit ~12.4ºP.

Boiling

Zero hop additions are going into the boil, I’m saving all hop additions for the whirlpool. Four 1oz bags ended up being 3.99oz.

IMG_1327

These were whirlpooled on the hot side for 15 min after the boil.

Gravity readings were taken:

Ending Kettle (hot): 17º P of 9 qt wort

Ending Kettle (cooled): 16.4º P of 9 qt wort

When the beer was fully cooled down, it was filtered through a nylon bag going into the fermenter.

IMG_1329IMG_1332IMG_1334

I pitched my 1 liter starter into the fermenter, and a final gravity reading was taken.

Brew Day Complete: 15.7ºP  of ~10 qt wort

IMG_1341

I carried the fermenter to my chest freezer, where it will ferment at 55ºF.

IMG_1343

 


 

Update:

I ramped fermentation temperature as I noticed the carboy slowing down, and within a day of increased temperatures, it looks like fermentation has finished. I’m going to let it rest at the higher temperature for a couple days to get a full 7 days of fermentation, and then begin a short lagering period.

IMG_1357

Update: 4.22.18:

I got around to bottling this beer after a short lagering period.

IMG_1507

Very leafy dry hops floating in the bottom.

IMG_1508

8 liters total were packaged into four 1 liter bottles, and eight 500ml bottles.

IMG_1513

And the beer finished out close to 1.012.

IMG_1514

The beer had a slight haze on it, and was a very pale yellow color.

IMG_1518IMG_1520

And the final stat line on this beer….

OG FG ABV IBU SRM
15.7º P 3.1º P 7.11% 32.36 3.44

3 thoughts on “Hallertau SMaSH (Mittelfrüh) Brew Day

  1. Pingback: Hallertau SMaSH (Mittelfrüh) 5.7.18 – OllieKodz Homebrew

  2. Pingback: What the fuck is an India Pale Ale? – OllieKodz Homebrew

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s