Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > General Beer Discussion > When designing a SMaSH...
Reply
 
LinkBack Thread Tools
Old 02-22-2013, 04:16 PM   #1
Nightshade
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: Richland, WA
Posts: 1,421
Liked 191 Times on 148 Posts
Likes Given: 210

Default When designing a SMaSH...

Is toasting of a percentage of the malt considered a cheat?

My assumption is not a cheat since it is that same malt in use just a modified version of that malt.

My idea is to take a few pounds and put it into our wood fired oven for toasting for a bit to add color and a slight smokey flavor to the wort in a natural way.

What say ye?

__________________

Catch the next Triple Barrel Brewcast Broadcasting now 4/1/13 tune in and enjoy
Twitter: @3bblcast

Nightshade is offline
 
Reply With Quote Quick reply to this message
Old 02-22-2013, 04:20 PM   #2
temple240
Feedback Score: 1 reviews
Recipes 
 
Join Date: Sep 2011
Location: Philadelphia, Pennsylvania [PA]
Posts: 372
Liked 76 Times on 50 Posts
Likes Given: 2

Default

It's not cheating if it tastes good.

__________________
temple240 is offline
 
Reply With Quote Quick reply to this message
Old 02-22-2013, 04:20 PM   #3
wickman6
Feedback Score: 3 reviews
Recipes 
 
Join Date: Sep 2011
Location: vernon hills, il
Posts: 644
Liked 61 Times on 48 Posts
Likes Given: 95

Default

Not cheating at all in my book, but it depends what your motive is for smash. If its to taste the malt as it is, you will be adding flavor by toasting.

If you are trying to make a beer that's as tasty as possible by using only one malt, then you're on the right track.

So it all boils down to your goal.

__________________

My wife is like a well crafted beer...bitter, yet sweet enough to balance perfectly!

wickman6 is offline
terrapinj Likes This 
Reply With Quote Quick reply to this message
Old 02-22-2013, 04:27 PM   #4
Nightshade
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: Richland, WA
Posts: 1,421
Liked 191 Times on 148 Posts
Likes Given: 210

Default

Quote:
Originally Posted by wickman6 View Post
Not cheating at all in my book, but it depends what your motive is for smash. If its to taste the malt as it is, you will be adding flavor by toasting.

If you are trying to make a beer that's as tasty as possible by using only one malt, then you're on the right track.

So it all boils down to your goal.
My goal is as tasty a beer as possible using a single malt as well as getting a bit more experimental (for me) and pushing personal boundaries a bit further.
__________________

Catch the next Triple Barrel Brewcast Broadcasting now 4/1/13 tune in and enjoy
Twitter: @3bblcast

Nightshade is offline
 
Reply With Quote Quick reply to this message
Old 02-22-2013, 10:31 PM   #5
BrewinHooligan
High Class Desert Trash
HBT_SUPPORTER.png
Feedback Score: 5 reviews
 
BrewinHooligan's Avatar
Recipes 
 
Join Date: Dec 2011
Location: Mesa, AZ
Posts: 3,329
Liked 1107 Times on 700 Posts
Likes Given: 1234

Default

I think that is a great way to go about brewing a single malt beer. I like the idea of toasting the grain in a wood fired oven. If it were me, I would try to use some pecan wood because the smoke is not very harsh and smells somewhat like roasted pecans which might taste pretty good in the beer. If you do, let us know!

__________________

My rule of life prescribed as an absolutely sacred rite smoking cigars and also the drinking of alcohol before, after and if need be during all meals and in the intervals between them.
- Winston Churchill
BrewinHooligan is offline
 
Reply With Quote Quick reply to this message
Old 02-22-2013, 10:34 PM   #6
trujunglist
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
trujunglist's Avatar
Recipes 
 
Join Date: Jan 2013
Posts: 127
Liked 11 Times on 9 Posts
Likes Given: 104

Default

Quote:
Originally Posted by BrewinHooligan View Post
I think that is a great way to go about brewing a single malt beer. I like the idea of toasting the grain in a wood fired oven. If it were me, I would try to use some pecan wood because the smoke is not very harsh and smells somewhat like roasted pecans which might taste pretty good in the beer. If you do, let us know!
That sounds delicious and makes sense given your location!
__________________
trujunglist is offline
 
Reply With Quote Quick reply to this message
Old 02-22-2013, 10:58 PM   #7
djonas
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Posts: 116
Liked 1 Times on 1 Posts

Default

I think you are also safe in a technical sense as altering already malted grains with heat is not itself considered malting, according to a dictionary.

__________________
Tap: The Monolith American Barleywine, Verdant Lager
Primary: Tharsis Belgian Strong Dark Ale, Jupiter Dusk Peach Cream Ale
Secondary: Corpse Rouser Imperial Oatmeal Stout, The Thresher Weizenbock, Artemis Vanilla Cream Ale
djonas is offline
 
Reply With Quote Quick reply to this message
Old 02-22-2013, 11:08 PM   #8
BrewinHooligan
High Class Desert Trash
HBT_SUPPORTER.png
Feedback Score: 5 reviews
 
BrewinHooligan's Avatar
Recipes 
 
Join Date: Dec 2011
Location: Mesa, AZ
Posts: 3,329
Liked 1107 Times on 700 Posts
Likes Given: 1234

Default

Quote:
Originally Posted by trujunglist View Post

That sounds delicious and makes sense given your location!
I use it in my smoker all the time and it is my favorite! I have been meaning to home smoke some malt but have heard the oils that build up inside the smoker can create problems in the finished beer.
__________________

My rule of life prescribed as an absolutely sacred rite smoking cigars and also the drinking of alcohol before, after and if need be during all meals and in the intervals between them.
- Winston Churchill
BrewinHooligan is offline
 
Reply With Quote Quick reply to this message
Old 02-22-2013, 11:16 PM   #9
kh54s10
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: Tiverton, Rhode Island
Posts: 6,716
Liked 608 Times on 515 Posts
Likes Given: 164

Default

A true SMaSH would be a single malt and a single hop.
Technically a toasting part of the malt makes a second malt, but if that makes your beer/experiment better, go with it. I made one that would have been quite bland so I toasted some and it came out great. If your aim is to see the difference of malt/hop combinations then do not toast any. Otherwise go with what you feel will make the best beer.

__________________
kh54s10 is offline
 
Reply With Quote Quick reply to this message
Old 02-23-2013, 12:00 AM   #10
TimBrewz
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
TimBrewz's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Portland, OR
Posts: 606
Liked 34 Times on 31 Posts
Likes Given: 46

Default

IMHO, the reason you do a SMaSH is learn what a single Malt and Single Hop contribute as ingredients. Toasting some malt would give you a less clear interpretation of the malt on its own (out of the bag).

That said, there is nothing wrong with toasting some grain. It's just not going to inform you as a brewer in the same way.

Brew on,

Tim

__________________
TimBrewz is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Help on designing a recipe? Kobrew Beginners Beer Brewing Forum 6 11-14-2012 05:31 PM
need help with designing an MLT Photopilot Equipment/Sanitation 6 12-15-2009 06:25 PM
designing a tattoo...how did YOU do it? Bedlam General Chit Chat 14 09-09-2009 05:53 PM
Designing First Brew--Help coffeegod Recipes/Ingredients 3 08-18-2009 04:52 PM
need help designing mattybrews All Grain & Partial Mash Brewing 2 05-04-2009 09:36 AM