Cedar Rapids Brewing Society

In the creation stages of two recipes. One with Falconers Flight C7 and the other with Chinook. I have 50# of 2 row and a pound of each hops on hand.

This is my first SMaSH and I want a simple summertime beer while dialing in my new system. My recipe now has 17# of 2row for a 4.5% ABV beer (10 gallon batch). Is this too light or would I be better off going to ~20# and getting into the 5.5% range.

I forget the hop amount, but I am in the 3oz neighborhood, 60, 30, 15, flameout.

Sounds like you are on the right path. My last SMaSH for 5 gallons was 8.5 lbs. Marris Otter and 4 oz. of Mosaic. If you stay with the low ABV make sure to mash at a high temp. Mine got so dry it is like a light beer with a ton of hop flavor and aroma. I like it, but will add some caramel and carapils next time and/or mash at 156-158F. The hop additions were as follows:
0.25 oz FW
0.25 oz 20 min
1 oz Hop Stand 1 (just under 200F for 30 min with a whirlpool)
1 oz Hop Stand 2 (start chilling and pitch in once below 170F and continue to chill)
1.5 oz dry hops for 3 days

Yes, I am abusive when it comes to late hop additions, but I love the flavor and aroma.

thanks for the tip on higher mash. I will have to see what Beer Smith calced for it

Also, what are the thoughts on roasting 2-3# of the grains for 30 minutes or so?

If you roast grains you will want to let them sit for a few days to mellow their harsh. It would be better to just play with it first. Here's a blog about it.

http://brewingbeerthehardway.wordpress.com/

Steven P wrote:If you roast grains you will want to let them sit for a few days to mellow their harsh. It would be better to just play with it first. Here's a blog about it.

http://brewingbeerthehardway.wordpress.com/

I have nothing but time on week nights to tinker with stuff. I may not do it this batch, but it is on the to do list.

Here is tomorrow's recipe. Any input or changes needed?