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7

Yes, yes it can. Have done so before with Pumpkin Popcorn IPA. It was really good! Salted will pump up your chloride ion count, so be aware of that, and the buttered aspect makes no real difference after mash and boil, any left over fats will get taken up by the yeast. As long as you are not adding an Ounce of butter you should be fine with the small amount ...


3

It should work, depending on style. Popcorn is essentially cooked corn starch, so it comes pre-gelatinized and when mixed with sufficient diastatic malt it should saccharify. As the previous posted already noted, the salt will raise your sodium levels. Contrary to popular belief, the "buttered" popcorn rarely contains any butter. The butter flavour ...


2

Great question. Your guess is most likely correct -- they just want to keep the original gravity raised where it would normally be. Shorter boil time will not concentrate the malt sugars as much. There are also other theoretical benefits of a longer boil, including DMS reduction, haze reduction (not really a problem in NEIPA though!), improved sanitization ...


2

Yes, as you said "A SMASH beer is Single Malt And Single Hop". And wheat malt is still a malt. So yes, you can call it a SMASH beer.


1

3.2Ltrs of Strike water & 3.49Litrs of Sparge water appears to be approximately correct for your process. Personally if I were brewing this recipe I might aim for higher volumes closer to 5.4L Strike and 4.4L Sparge, but this is for my own process and boiloff rate. As you can see, the exact volumes depend a lot on your own particular process and the ...


1

The grain absorption in brewing is generally about a litre per kilogram of grain, so this part looks good. My strike water temperature is generally around 74°C for a 66°C mash. If you're aiming for a cooler mash, this sounds good. It's also very dependant on the ambient temperature, and equipment involved. You could always add a bit of heat to bump it up....


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