This past summer, I brewed a concept beer known as a SMaSH: Single Malt and Single Hop.  Turned out pretty well.  I called it Pale Ale #2.  Won 3rd place in a local SMaSH competition.

A few brews later, I have an assortment of bits of leftover hops, a few ounces of miscellaneous malts.  I decided to make a “potluck” beer to get rid of these odds and ends.   I stumbled on the name “Many Malts and Hops I Have At Home” or “MmHhah!”

If you don’t understand the significance of the expression “Mmm Hah,” I say “Yoi!  Double Yoi!”  Please educate yourself. 

To those of you in the know, please rest assured that this beer will be getting black and gold caps.

It should end up being an American Amber.  I hope to brew this tomorrow.   Below is the recipe for five gallons.

Mash at 151 degrees for 60 minutes:

• 8 lbs Brewers Malt 2-Row (Briess)
• 12.0 oz Cara 20 (Dingemans)
• 12.0 oz Pilsen (Dingemans)
• 10.0 oz Chocolate Malt (Valley Malt)
• 4.0 oz Munich Malt (Dingemans)
• 1.0 oz Biscuit Malt
• 1.0 oz Black (Patent) Malt
• 1.0 oz 60L Crystal Malt
• 1.0 oz 300L Roasted Barley

• .25 oz Simcoe – 60 minutes
• .25 oz Chinook – 45 minutes
• .25 oz Centennial – 30 minutes
• .5 oz E.K. Goldings – 10 minutes
• .5 oz Tettnang – 5 minutes
• .5 oz Cascade – 2 minutes
• .65 oz Amarillo – flameout

• 1 packet of Denny’s Favorite 50 (Wyeast Labs #1450) Yeast, into a 1L starter, crashed and decanted