The Hop Addition Podcast – SMASH Series

To celebrate our recent sponsorship of The Hop Addition Podcast, we wanted to bring you a series of recipes that come directly from the team over at The Hop Addition! If you haven’t listened to the podcast then check it out here. Hosted by 4 amazingly passionate home brewers right here in the UK, The Hop Addition focus’ on bringing you both knowledge and entertainment from a wide range of guests and topics, all focused on our love for brewing amazing beer at home!

“Welcome to The Hop Addition Podcast. What started as 2 blokes in sheds talking about homebrew, while drinking homebrew has blossomed into something we’re very proud of. We’ve gained 2 more guys, and we’re digging into the things homebrewers are making and trying to pass on some useful information to help them make their beverages easier and better. Hopefully.”

Following our recent appearance on The Hop Addition Podcast, where we had an amazing discussion about SMASH recipes we would like to brew, we thought we just had to gather all those recipes and publish them as a series for you all to have a go at brewing!

This recipe is Rob’s very own love for Smoked Lagers coming to life… expect smoked ham and sweet floral undertones!

You can also follow and watch the Live Steam of their podcast here

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Ingredients Included

BESTMALZ Smoked
Saazer – BarthHaas® Pure Hop Pellet
Saazer – BarthHaas® Pure Hop Pellets – 100g (1 pack)
SafLager W-34/70 – 11.5g (1 pack)

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Method

Beer Style (main): German Ales
Beer Style (sub): Bamberg-Style Weiss Rauchbier
Batch Size: 23
Original Gravity: 1.054
Final Gravity: 1.012
ABV %: 5.5
IBU: 28
Mash efficiency:
Brewing equipment:

THE MASH
Temperature °C (Step 1): 66
Length (mins) (Step 1): 60
Temperature °C (Step 2): 75
Length (mins) (Step 2): 10
Temperature °C (Step 3):
Length (mins) (Step 3):
Temperature °C (Step 4):
Length (mins) (Step 4):
Temperature °C (Step 5):
Length (mins) (Step 4):
Mash notes:

THE BOIL
Boil time (mins): 60

Hop / kettle additions and timing:

60g Saazer Hops @ 60min
40g Saazer Hops @ 45min
20g Saazer Hops @ 15min

Whirlpool / hop stand:

40g Saazer Hops @ 85c Whirlpool for 30mins

Yeast: SafLager 34/70 – 1 packet
Fermentation temperature/steps: 10c – 20 days primary fermentation, then age for a further 30-60 days at 4c

Secondary additions:

The yeast used in this recipe requires either an additional packet or a starter to be built to ensure you pitch enough healthy, active yeast cells. Be sure to plan for this ahead of brewday and allow your yeast to ferment at the lower end of its temperature range, this will ensure a clean crisp beer with only the flavour of the smoked malt and hops to shine. The extended conditioning time will ensure that no Diac is present and the beer is clear. Dont be tempted to ramp the temperature as this can throw off flavours, allow for time and patience to be the main ingredient in this recipe.

Comments:

Following our recent appearance on The Hop Addition Podcast, where we had an amazing discussion about SMASH recipes we would like to brew, we thought we just had to gather all those recipes and publish them as a series for you all to have a go at brewing!

This recipe is Robs due to his love for smoked malt and the intense flavour it brings to a beer, especially when used at 100% of the grist. Time is also required for this beer to finish with a clean crispness, so plan accordingly!