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Cascade SMaSH

Adapted from Kegerator’s recipe

We used our backyard Cascade hops for this one. I harvested these about 4 months ago and have been storing them in a freezer. This is our first beer that utilized dried backyard hops. It was pretty messy but still fun.


  • 5.75 lbs Liquid Malt Extract
  • 1 ounce of Cascade Hops for 60 minutes
  • 0.5 ounces of Cascade Hops for 30 minutes
  • 0.5 ounces of Cascade Hops for 15 minutes
  • 0.5 ounces of Cascade Hops for 1 minute (flameout)
  • 0.5 ounces of Cascade Hops dry-hopped for 7-14 days
  • Yeast: White Labs WLP001


Heat water to 170° and stir in malt extract until completely dissolved. Bring to a boil.

Add first hop addition and start timer. After 30 minutes, add second addition. After 15 more minutes, add third hop addition.

I added a Whirlfloc tablet at this point. As you turn off your heat, stir in your final hop addition.

Chill to 68° F and rack to your fermenter.

thermometer that reads 72 degrees in wort with a wort chiller
almost there…

Pitch yeast and ferment at 68° for 7-10 days or until fermentation is complete. Rack to secondary fermenter with .5 ounces of dry-hops. Let rest for 7-14 days at 68° F and bottle or keg.

Original gravity: 1.044 / Moved to secondary fermenter 1/24/19, 1.024
FG: tbd, still fermenting!

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“Garden Party” fresh hop saison

This is the first beer we used our own hops with. We’ve been growing Cascade hops out back on the fence, and for this beer, we wet hopped with those.

Recipe adapted from the Homebrewers Association’s Tank 7 clone


6.25 lb (2.83 kg) Extra pale malt extract syrup (Golden streusel)
3 lb (1.36 kg) Pale 6-row malt
2.81 lb (1.27 kg) Flaked corn
6 oz (170 g) White wheat malt
1 lb (450 g) Corn sugar (in primary)
0.24 oz (6.8 g) Magnum hops, 10% a.a. (60 min)
0.2 oz (5.7 g) Simcoe hops, 13% a.a. (55 min)
18 oz wet Cascade hops, 8.5% a.a. (5 min)
13.5 oz wet Cascade hops, 8.5% a.a. (whirlpool)
5 oz Imperial Loki canned yeast

We used fresh Cascade hops from the backyard (replacing the Amarillo hops used in the original recipe). These were a bit past peak but still pretty fresh. We also skipped the dry hopping step from the original recipe.


Original Gravity: 1.006
Final Gravity:


This was our first partial mash brew, so we needed to break the steps down quite a bit from the original one.

  1. Mash 6-row, flaked corn and malted wheat at 150° F (66° C) for 45 minutes.
    1. 6 quarts water — heat to 160F
    2. Add grain/corn/wheat to kettle (in bag)
    3. Keep water at 150 for 45 minutes
    4. Boil second pot of water — 6 quarts again
  2. Rinse grains and dissolve extract completely.
    1. Pull out bag and put in sanitized colander over the pot, ladle the 6 quarts hot water over grains (rinse)
    2. Add extract
  3. Boil for 70 minutes.
    1. 10 minutes in: Add Magnum hops (6.8 g)
    2. 15 minutes in: Add Simcoe hops (5.7 g)
    3. 65 minutes in: Add wet Cascade hops (510 g) (1.12 lbs)
  4. Whirlpool: Wet Cascade hops (384 g) (0.85 lbs)
    1. Stir the wort at a good clip for one to two minutes and allow it to rest for 10 to 20 minutes before draining the wort into your wort cooler
  5. Cool to 67° F (19° C) and pitch starter
  6. Ferment at 70° F (21° C) until high krausen (about 1 week — we waited 10 days).
  7. One day later, boil 1 lb corn sugar (or 1.5 lb if kegging) with enough water to dissolve, then cool and add to primary.
  8. Ferment until terminal gravity of 1.009 is reached.
  9. If kegging, carbonate to 3.3 volumes.