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Old 02-20-2009, 01:02 PM   #1
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Default SMaSH with Pale Ale Malt and Amarillo

I'm going to try my first SMaSH this weekend and wanted some pointers on getting some more complexity into the beer. Since I'm using Pale Ale Malt (~3.5L) I'm planning on roasting about 1 pound of grain for 20 minutes at about 300*F in my oven. Is there anything else I should worry about? I may do either a step mash or a decoction to get some more body as well. Some guys in my club also suggested taking 1 gallon of my first runnings and reducing it to a syrup like many do in Scottish styles.

Thanks!

I'll post the recipe in a few.

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Old 02-20-2009, 02:06 PM   #2
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I thought smash recipes were primarily for nailing the taste of a single malt and a single hop? If you toast the malt it's not technically a smash.

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Old 02-20-2009, 02:13 PM   #3
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I was kind of thinking the same thing. I thought the purpose was almost to eliminate complexity so you can really taste what just that one malt tastes like and the same for the hop. I also have not looked into it all that much, but that is what I thought the purpose was.

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Old 02-20-2009, 02:15 PM   #4
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That is one purpose, but there's also the challenge of seeing how much you can get out of a simple combination of ingredients.
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Old 02-20-2009, 02:59 PM   #5
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Quote:
Originally Posted by wildwest450 View Post
I thought smash recipes were primarily for nailing the taste of a single malt and a single hop? If you toast the malt it's not technically a smash.
That is one purpose to do it, however I'd really like to try and see what kind of complexity I can get out of Pale Ale malt... I love amarillo, so I'm using that to really get a good feel for it since it has been my favorite hop for IPAs
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Old 02-20-2009, 03:28 PM   #6
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sounds good.

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