dontman

Recipes 

Hallertauer or Styrian Goldings.

Just a choice between these two. I have a ton of all three items and need to start using them up.

Also, I was thinking about toasting some of the malt and perhaps crystalizing some as well since I make my own roasted and crystal malts. What do you think? Is this pushing the envelope too far on the SMaSh concept?

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brewmasterpa

Recipes 

goldings by far. hallertauer will be far too earthy and cidery for vienna.

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Revvy

Recipes 

Smashing is whatever you make of it...I usually think of smashig as a progressiion...but keeping the same hop

first batch no toasting/roasting

Second toast some malt

thrid toast some more malt in SAME grainbill....

4th batch mybe change yeast

You could change things up and witch hops for two batches...kepp the grainbill the same..but whatever you do to one grain or hopbill you have to be consistent with the other.....it's basically whatever you want to do, to learn about various combinations. As long as you are somewhat methodological in your approach you can do no wrong.

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