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Old 10-17-2009, 12:46 PM   #21
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Originally Posted by Revvy View Post
Brewing terminology is an odd polyglot of olde english and germanic words...Since they were the two cultures that seemed to contribute most to brewing. Surprisingly though despite it's contribution to brewing culture, I can't think of any Belgianbrewing definitions or terms in my drukken state.

Rausch is German. Wort is olde english...
Rauch is smoke.

Rausch is intoxication

Belgian is kind of a mix of english and german so, I guess it could be difficult for non Belgians to identify brewing vocabulary with a belgian origin.
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Old 10-17-2009, 12:50 PM   #22
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If Shlenkerla isn't 100% Rauch, it's gotta be 99%. It's bacon in a bottle but I can only enjoy it in 4oz increments.

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Old 10-17-2009, 02:23 PM   #23
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It would be interesting to see (if there isn't already) a thread that is a sort of SMaSH starting point. Starting with a list of all of the (mutually agreed upon) acceptable malt that could possibly be used. Then a list of all the hops that are out there. Sort of a starting point, and then people could post the combinations they are trying.

It could be a sticky that the mods maintain and could add and subtract ingredients as the consensus allows.

Also, I know this was touched on, but I never saw a clear agreement. Can extracts be used for this? Are there certain extracts that are single malt, and if so which are they? If one does use extract should there be an * or maybe call it a SMEaSH instead?

Just a couple of thoughts that kept me awake at 6am this morning.

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Old 10-17-2009, 02:28 PM   #24
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Originally Posted by ChshreCat View Post
This interests me... How much do you think you'd have to add to the mash?
According to this thread- Partial Oatmeal Mash with Just Alpha Amylase..,

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Originally Posted by david_42 View Post
You can get 1/4 lb. for $8-10 and that's the equivalent of 250 lbs of 2-row.
So .2 oz would equal 12.5 lbs of two row, enough to convert most grains.

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But anything you add to the grain, any adjunct defeatrs the purpose of what we consider a SMASH...

Again gang. a SMaSh is A sinngle Malt and a Single Hop.

If you add anythign to that cmbination it is a beer. but NOT a SMASH.....
Agreed. I like the idea of a subcategory here.
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Old 10-17-2009, 02:31 PM   #25
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Originally Posted by dunnright00 View Post
It would be interesting to see (if there isn't already) a thread that is a sort of SMaSH starting point. Starting with a list of all of the (mutually agreed upon) acceptable malt that could possibly be used. Then a list of all the hops that are out there. Sort of a starting point, and then people could post the combinations they are trying.

It could be a sticky that the mods maintain and could add and subtract ingredients as the consensus allows.

Also, I know this was touched on, but I never saw a clear agreement. Can extracts be used for this? Are there certain extracts that are single malt, and if so which are they? If one does use extract should there be an * or maybe call it a SMEaSH instead?

Just a couple of thoughts that kept me awake at 6am this morning.
Maybe we can have several categories-
  • SMaSH - Normal
  • SMEaSH - Extract
  • SMaAAaSH - For grains with no diastatic power, and need Alpha Amalyse

The last one would be fun to say, but hard to distinguish from normal.
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Old 10-17-2009, 02:32 PM   #26
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Has anyone done an all wheat or all rye mash. How about an oat smash?

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Old 10-17-2009, 02:39 PM   #27
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Originally Posted by dunnright00 View Post
It would be interesting to see (if there isn't already) a thread that is a sort of SMaSH starting point. Starting with a list of all of the (mutually agreed upon) acceptable malt that could possibly be used. Then a list of all the hops that are out there. Sort of a starting point, and then people could post the combinations they are trying.

It could be a sticky that the mods maintain and could add and subtract ingredients as the consensus allows.

Also, I know this was touched on, but I never saw a clear agreement. Can extracts be used for this? Are there certain extracts that are single malt, and if so which are they? If one does use extract should there be an * or maybe call it a SMEaSH instead?

Just a couple of thoughts that kept me awake at 6am this morning.
You mean a general purposed thread about smashes like this???

http://www.homebrewtalk.com/f36/what...ml#post1065943

Where there happens to contain a post by me on doing Extract smashes? http://www.homebrewtalk.com/f36/what...ml#post1065943

Complete with a couple links to some nearly if not all 100% single grain extracts?

No, we don't have anything like your suggesting....we've never discussed smashes until this thread.


Nor are there any in the similar threads boxes below this and other samsh threads.
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Old 10-17-2009, 03:03 PM   #28
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No, we don't have anything like your suggesting....we've never discussed smashes until this thread.
Heh, I know this has been discussed before. A search brought up many many threads. and that was kind of my point.

I was thinking more of one thread that says:
1.) What is SMaSH?
A: SMaSH stands for....etc.

2.)What Malts can I use?
A. Malts that you can use are 2-row, etc etc.
You can not use Crystal, etc.etc.

3.) A list of as many hops as can be imagined.

I know all this information is out there. I was just thinking of a STARTING point. Sort of a "You want to try a SMaSH? Start Here."


Like I said, I was lying awake early this morning and SWMBO would let me wake her up, so I logged on.
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Old 10-17-2009, 03:41 PM   #29
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Originally Posted by mkorpal View Post
Has anyone done an all wheat or all rye mash. How about an oat smash?
I attempted an Oat SMaSH, some time ago. I was inspired by accounts in a couple of 19th century brewing manuals of ales brewed from 100% malted oats in Yorkshire and Edinburgh in the old days.
Unfortunately that brew session was fraught with problems. I didn't get very good conversion, which I attribute probably to the crush, a bit too coarse. Also and more importantly, I tried to ferment it with a packet that happened to be from that infamous recalled batch of Nottingham yeast, which took too long to kick off and resulted in a visible infection in the primary. I've a mind to try again when time and funds allow.

Nobody's mentioned Golden Promise. I love the stuff, and regularly use it for 100% of the mash. Most of my favorite brews actually are 100% or nearly Golden Promise, maybe with some sugar or Golden Naked Oats. I think one of my upcoming brews will be a Golden Promise SMaSH with Brambling Cross, because, well, Brewmasters Warehouse sells Brambling Cross.
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Old 10-17-2009, 03:43 PM   #30
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I would not recommend a 100% wheat SMaSH.

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