So for the last beer I was feeling lazy and I decided that I wanted to keep it super simple and keep it a short boil SMaSH. All my other recipies were more complicated, had more stuff in them besides the yeast and hops developing flavors, I wanted to just keep this very simple. Also my ambient temps are a bit lower so it's easier for me to keep things cool for the next few days, so I decided to try pitching this yeast very cool so it gets going at the very low end of its range and ramps up the whole time to try to bring out more of the full flavor (IE more spice maybe and less esters maybe). Also I'm pitching at a higher pitch rate because of this, which should also change up the mix towards the more spice side of things. Maybe.
The easiest way for me to pitch as cool as I wanted (56-58F or so) was for me to do one of my lazy high concentrated wort short boils and top off with a crap load of near 32 degree ice water (ice crystals just starting to form in the jugs). Using my wort chiller wouldn't get me anywhere near that cool this time of year, and would likely give me a Brett infection.
So I basically boiled 4# of Pils LME in just under 1/2 gallon of water, with 1oz of Southern Promise hops for a total boil duration of 10 minutes (11.7% AA), did a 20 minute lid on hopstand to get more IBUs without darking/carmalizing the wort any more and preserve the flavor/aroma and let it cool down a bit (and keep my brett out / give it more pasteurization time), poured a gallon and a half of ice water into my fermenter and literally just dumped the pot right into it, topped up with more ice water to 3 gallons. My temp was right at 57 degrees. I did fancy thermal math right once and figured out how to pull off this method, I described it for a 5 gallon batch once in another thread, but it's a lot easier for 3 gallons.
It will eventually rise into the 70s, but it won't get there for some days with me using ice blocks at first, and will give whatever strain of yeast in this blend that works better at lager temps (at least one of them does) a good head start.
That was a complicated description for a very simple to make beer, but I pretty much know what to expect from this as I've done the same thing with 1oz of 11.5% AA Aramis hops and Lallamand Abbaye yeast and I liked that beer very much. The Southern Promise hops sound a lot like Aramis from their profile, IE good spicy earthy with slight citrus European lager type of hop, but with high AA, which makes them work in a short boil like this.
It will still turn out very pale because the boil is so short that the concentrated wort doesn't darken much.
Anybody who can make Mr. Beer or Brew Demon recipes can make something like this. It's that easy.
So that's what I did, we shall see how well this yeast and hop work in that kind of beer. (I know of sure that this beer with Aramis and Abbaye I could drink all the time, it's quite good that way).
OG was 1.047, which is perfect. I know from experience, perceived IBUs will be like you did it around 20somethingish (hard to say exactly due to concentrated wort, but I know from experience it's not as low as brewing software thinks it might be - formulas simply don't work when you do this and organic chemistry isn't linear and gets all wonky when you do wonky things, which is why simple formulas don't work) but anything in the 20-30 range is just fine in a beer like this. I know it works with 11% hops just fine from experience.
Yeah, I'm mostly German/Viking, but I didn't inherit the bug up my butt precision gene LOL.