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Old 08-31-2008, 06:03 PM   #1
Rick500
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Default Creating a SMaSH recipe

I'm kind of intrigued by the idea of single malt, single hops recipes, and thought I would try one:

Here's my preliminary attempt at a recipe, based solely on the facts that I like 2-row and I love Centennial:

11.5 lbs American 2-row
0.38 oz Centennial, 9.9%, 60 min, 13.2 IBU
0.38 oz Centennial, 9.9%, 30 min, 6.8 IBU
0.75 oz Centennial, 9.9%, 0 min

Should fall within the Cream Ale category, I guess, at 1.054 OG, 20 IBUs, 5.2% abv, at 65% efficiency (probably will get eff. a little better than that, hopefully).

Any thoughts on tweaks to this recipe (while keeping it a SMaSH)?

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Old 08-31-2008, 06:16 PM   #2
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Maybe the #'s fall into the cream ale category, but the taste probably wont.

I could be wrong on this but, i have a friend that did a SMaSH with Canadian 2-row and he said it was definately lacking. MO would be a much better choice. I never tried it myself, so go ahead and try and let us know if it turns out good. North American two-row is definately cheaper!!!!

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Old 08-31-2008, 06:38 PM   #3
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LOL

It's not hard to come up with a SMaSH recipe.

Pick a malt and a hop you like.
Make sure it's balanced.
Dial in you mash temp for the body you want.

Off you go.....

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Old 08-31-2008, 06:49 PM   #4
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Well I guess I'm most of the way there then.

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Old 08-31-2008, 07:41 PM   #5
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it won't have much malt flavor with the 2-row, but it could be a nice light cream ale. go with the cream ale yeast (WLP080) or use nottingham and ferment at a low temperature (58-62°F if possible)

the hop flavor is what is really going to come through with that recipe. you may wish to go with later additions (15 or 20 min instead of 30) to get more flavor and less bitterness from the hops, but i'm sure it's fine anyway.

i love SMaSH brews. i have yet to make or taste one i didn't like. simplicity makes for wonderfully flavorful brews!

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Old 08-31-2008, 08:24 PM   #6
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I tried a SMaSH with Canadian 2 row and I was quite disappointed. There is definitely a reason why people tend to put some crystal in their recipes when using this type of base malt. If you don't mind not having much of a malt flavour give it a try, but I don't think that I would recommend just American base malt. This is just my 2 cents, it seems that most people have had positive SMaSH results.

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Old 08-31-2008, 08:30 PM   #7
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a lot of the good SMaSH recipes have indeed been with maltier base malts.

i use Vienna as my base in a LOT of recipes. my Vienna SMaSH APA is probably my best beer ever.

i would highly recommend Vienna, and i think it would give it a nice balance, but i suppose it just depends how much you like the hops.

with your current recipe, the hops will definitely be dominant.

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Old 08-31-2008, 08:52 PM   #8
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You could take 1.5 lbs of the base malt and toast it in the oven at 275 for 30 - 45 minutes on a cookie sheet to get some color to the beer. That will also bring a few toasty notes that would be lacking with just straight 2-row.

My Maris Otter / Vanguard SMaSH is in the blond ale range, but the Vanguard hops have a very... interesting.. aroma. Good bittering and flavor, however.

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Old 09-02-2008, 03:40 PM   #9
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I did a SMaSH this weekend with Maris Otter. I used 9lbs of MO, went with 1 oz Yakima Goldings for the full 60min boil, and did another 1 oz addition for 5 min. I mashed it on the hot end, to try to draw a little more body out of it.

I did notice that the MO absorbed more water than I was anticipating... ended up with less volume than I was expecting. End result, though, was a higher gravity than Beersmith was calling for (recipe on the computer said 1.042, I ended up with 1.050).

I'll let you know how it ended up in four weeks!

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Old 09-02-2008, 04:18 PM   #10
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Thanks for the ideas, guys. I'm thinking about going with Vienna.

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