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Old 05-27-2013, 12:05 AM   #1
DrummerBoySeth
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Default SMaSH Recipes

I have been working on developing some simple SMaSH recipes to try out during my transition to BIAB brewing from extract/grains. So far, I have come up with 2 ideas that I think will pretty well. One is a Brown Porter SMaSH with Crystal 40 as the grain and Fuggles or EKG or Crystal hops. I am also considering a SMaSH pale ale with Marris Otter and Citra.

Does anyone else have any good single-ingredient recipes that they like? I am looking to keep the recipes simple (thus the SMaSH idea) while I perfect my brewing process. Once I know I can control mash temps and get a successful mash, then I will consider trying more complex recipes.

Any and all successful SMaSH recipes are greatly appreciated.

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Old 05-27-2013, 12:09 AM   #2
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Crystal 40 is not a base grain, and a beer made with more than pound or two will be sickly sweet and nearly undrinkable.

Smash beers are tough to screw up, almost any base grain and a single hop will result in a fine end product, assuming all other variables like yeast, mash temp, ferm temp, etc. are kept within proper ranges.

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Old 05-27-2013, 12:10 AM   #3
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You need to start with a base grain, and not a crystal malt or roasted malt. Some base grains are Munich malt, maris otter, US two-row, Vienna malt, and pilsner malt. Any of them can be a base for your SMaSH.

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Old 05-27-2013, 12:53 AM   #4
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I had thought about the limitations of using Crystal 40 as the base of the recipe, but I was hoping that since it was not one of the darker roasted grains, that it might be workable. I have never really played with using roasted grains in large quantities. Would it simply be so unfermentable that it would never attenuate completely? I guess I was thinking that the lighter roasted malts (like Crystal 40 or Crystal 20) would not be as unfermentable as the darker varieties, and could be used in that way.

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Old 05-27-2013, 01:10 AM   #5
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Quote:
Originally Posted by DrummerBoySeth View Post
I had thought about the limitations of using Crystal 40 as the base of the recipe, but I was hoping that since it was not one of the darker roasted grains, that it might be workable. I have never really played with using roasted grains in large quantities. Would it simply be so unfermentable that it would never attenuate completely? I guess I was thinking that the lighter roasted malts (like Crystal 40 or Crystal 20) would not be as unfermentable as the darker varieties, and could be used in that way.
Well, crystal malt is "premashed" so to speak and it's great for color and flavor. But it's not a base malt, and no conversion could happen, so it's not appropriate for 100% of the grainbill. You could use it up to 15% with no conversion problems, but you need a base malt to make beer.
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Old 05-27-2013, 02:35 AM   #6
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Like Yooper says, Crystal malts are stewed(mashed) as a whole grain to convert starch into sugars, then kilned to create caramelized sugars within the individual grains. The enzymes are destroyed in this process, so mashing is a waste of time. You will end up with a terribly sweet beer as the process doesn't lend itself to creating fermentable sugars.

SMaSH is a great way to learn the effect of mash temps, hop schedules, ferm temps, yeast (pitch rate, strain), on the resultant beer. You really can't pick the wrong ingredients in this case, any base grain can work just fine with any hop, even the most english of malts, can make a beautiful west coast IPA with the right hop schedule.

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Old 05-27-2013, 08:03 AM   #7
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I've found Vienna works really well in a SMaSH beer. I've done it twice with brilliant results.

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Old 05-29-2013, 01:49 AM   #8
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I second the Vienna. I do a Vienna/Centennial SMaSH that stays in my rotation. I have also used Fuggles and Nelson Sauvin with Vienna and all turned out well. I prefer the Centennial though.

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Old 05-29-2013, 01:56 AM   #9
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+1 for Vienna. I've made tasty SMaSHs with Vienna/Cascade and Vienna/Warrior.

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Old 05-29-2013, 02:06 AM   #10
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Vienna is great, Munich (I have used both 7L and 10L Munich for 100% of grain bill), any good pale ale malt, even basic 2 row is nice if you are going for a Pils or helles type beer

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