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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > What does the term SMaSH mean?
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Old 07-08-2010, 08:20 AM   #11
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Doing some SMASH (single malt and single hop) would be a great idea, you really get to know the flavors of the ingredients that way.

Great information orfy!

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Old 10-20-2010, 01:08 AM   #12
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Brewed my first all grain this weekend, and it was a SMaSH!

10 lbs. Maris Otter (OG 1.056)
4 oz US Goldings (1 oz at 60, 30, 15, 0)
S-04 pitched dry.

It's fermenting nicely on day three. I'm considering dry-hoping with an ounce as well if my gravity sample seems light on hops.

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Old 10-25-2010, 08:57 PM   #13
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Great idea!
Hmmm... Pale Castle malt and Styrian golding at 60, 20 and flame out. I might do that right now! The quickest I've ever made a recipe!

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Old 11-22-2010, 05:29 PM   #14
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I never knew what it meant either. Great idea though. I'll give it a try for my next batch.

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Old 01-03-2011, 03:09 AM   #15
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I have a lot of extra Munich and was thinking of using it with Hallertau and 2206 yeast for a lager SMaSH. Any thoughts?

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Old 01-15-2011, 07:25 PM   #16
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I don't hahve the volume equipment so would a partial using a pale LME and 2 row count as a SMASH?

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Old 01-15-2011, 07:47 PM   #17
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If the 2 row was he same as the LME then yes.
But give it a go anyway and see how it turns out. It'll help you learn.

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Old 01-17-2011, 07:57 PM   #18
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I'm going to do a vienna/centennial SMaSH and wonder...does 1-3% acidulated malt added to overcome pH issues still count as a SMaSH?

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Old 02-08-2011, 07:40 PM   #19
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This just belongs here. One of my favorites.

Quote:
Originally Posted by DeathBrewer View Post
You can make tons of styles with a SMaSH.

My personal favorite:

10 lbs Vienna Malt
1 oz Northern Brewer (8.8%AA) @ 60 min
1 oz Northern Brewer (8.8%AA) @ 20 min
1 oz Northern Brewer (8.8%AA) @ 5 min
Nottingham yeast

Best beer I've ever brewed.
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Old 02-27-2011, 12:58 AM   #20
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Making a SMASH beer is a great way to get acquainted with a particular base malt or single hop variety. Be careful or you might get SMASHED!

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