Two-Row Zythos SMaSH Ale
Create a vibrant Hoppy Zythos Smash beer that encapsulates the essence of single malt and single hop brewing. The rich, malty backbone balances perfectly with the bold flavors of Zythos hops, presenting a deliciously aromatic brew with hints of citrus and pine. Perfect for hop lovers and homebrewing enthusiasts alike!
ingredients
- 8 lb Pale Malt (2-row)
- 1 oz Zythos hops (bittering, 60 minutes)
- 1 oz Zythos hops (flavor, 15 minutes)
- 1 oz Zythos hops (aroma, 5 minutes)
- 1 package American Ale Yeast (e.g., Safale US-05)
- 5 oz Priming Sugar (for bottling)
- 1 tsp Whirlfloc Tablet (optional, for clarity)
- Water (amount to reach 5 gallons)
steps
- 1.
Begin by heating 3 gallons of water to approximately 165°F (74°C) for mashing.
- 2.
Add the crushed Pale Malt to the mash water, maintaining a mash temperature of around 152°F (67°C). Mash for 60 minutes.
- 3.
After mashing, sparge the grains with an additional 3 gallons of heated water to rinse the sugars. Collect the wort in your boil kettle.
- 4.
Bring the wort to a rolling boil, then add 1 oz of Zythos hops for bitterness and boil for 60 minutes.
- 5.
At 15 minutes remaining in the boil, add another ounce of Zythos hops for flavor, along with the optional Whirlfloc Tablet.
- 6.
With 5 minutes left, add the final ounce of Zythos hops for aroma.
- 7.
After the boil, chill the wort quickly to 68°F (20°C) using an immersion chiller or an ice bath.
- 8.
Transfer the cooled wort to a sanitized fermenter, and pitch the yeast. Seal with an airlock.
- 9.
Allow the beer to ferment for about 2 weeks at 68°F (20°C) until fermentation is complete.
- 10.
Once fermentation is done, prepare the priming sugar by dissolving it in boiling water and letting it cool.
- 11.
Mix the priming solution with the beer and bottle it, leaving some space at the top of each bottle.
- 12.
Cap the bottles and condition at room temperature for another 2 weeks before chilling and enjoying your Hoppy Zythos Smash brew!
