Im thinking of trying some 2-2.5 gal SMaSH recipes, but would like some input from others. I think my favorite hop is Cascade, since most of my favorite beers have Cascades in them. Thanks!
The SMaSH referenced in my sig was pretty darn good. 5 lbs of US 2-row, 3/4 oz of EKG @ 4.75%AA added as FWH and 1/4 oz at flameout. Fermented with Windsor. I have two bottles left, and I'm hoarding them, I love it so much.
Everyone told me I was a nutter for not even toasting some of the malt, but I have to say I'm brewing up a crapload of this for the summer. Light, spritzy and refreshing.
The beauty of a SMaSH is the simplicity of the recipe. You can make the process a easy or hard as you like. Roasting some of the malt, step mash, decoctions . . . .
For the first one you might want to go for easy:
3 gallon batches go nicely in a 5 gallon carboy.
5 lbs of two row, mash at 150-154.
Four ½ oz of Cascade additions at 60-20-10-0
It’ll be a great way to see if you really do like Cascade hops.
__________________ Complexity is good. Complicated is bad. -- Mosher
How hoppy did that brew end up being? Sounds pretty good.
That’s not one that I’ve done. Just a suggestion using the hops that you mentioned. I have done a Maris Otter / Centennial IPA SMaSH that came in at around 60 IBU. That one was done with Wyeast American Ale II 1272. Very tasty. The keg kicked way too fast.
Quote:
Originally Posted by xxdcmast
Is it possible to do a smash using a dry extract? Well i guess it wouldnt really be a smash but is it possible?
Not that rules are that important, but I suppose it wouldn’t break any SMaSH purity law. I know that they make Maris Otter in LME, but not sure about dry. Using MO as apposed to American two row adds a bit more character to a SMaSH recipe.
__________________ Complexity is good. Complicated is bad. -- Mosher
I sit possible to do a smash using a dry extract? Well i guess it wouldnt really be a smash but is it possible?
Sure. In fact, you could do a SMaSH with dry extract - Briess make a dry Organic extract that's mashed from 100% organic 2-row North American barley. Unlike the other extracts, which at least contain CaraPils.
I think I might try a SMaSH with that and organic Kent Goldings as part of the Spring/Summer 2009 Anglo-American SMaSH love-fest.
Mash times should still be 60 minutes for a smaller batch right?
That’s a good general rule for any size mash and it's a fine place to start, but really you just want to mash until conversion is complete. It also will depends on what you’re trying to accomplish. Longer and cooler for a more fermentable wort. Warmer and you won’t need as much time for conversion, but will produce a maltier beer.
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Originally Posted by emr454
Also, are any adjustments needed for whole hops?
Nope.
__________________ Complexity is good. Complicated is bad. -- Mosher
Anyone care to share some 2.5gal SMaSH recipes?
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