Anthony_Lopez

Recipes 

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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wildwest450

Recipes 

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.

steelerguy

Recipes 

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.

AnOldUR

Recipes 

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Anthony_Lopez

Recipes 

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

__________________
I'd rather have a bottle in front of me, than a frontal lobotomy.
--Tom Waits

You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer.
--Frank Zappa

The Boston Wort Processors

My Cheap and Easy Stirplate

DeathBrewer

Recipes 

sounds good.

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