All-Grain - SMaSH Brew

Vomtaylor · 12-26-2011, 10:34 PM

Recipe Type: All Grain
Yeast: 001
Batch Size (Gallons): 5.5
Original Gravity: ?
Final Gravity: ?
Boiling Time (Minutes): 60
Primary Fermentation (# of Days & Temp): 14
Secondary Fermentation (# of Days & Temp): 7(Dry Hop)
Tasting Notes: pending.

So Im new to AG brewing and my buddy told me about SMaSH brewing. It sounds cool so im gonig to give it a shot. Looking for feedback on this, or if anyone has done it their thoughts...

Ingredients:
12lb Pale Malt (2 Row)

Hops:
Cascade
1oz @ 60min
.5oz @ 30min
.5 @ 5-7min
.5 @ 0min

maybe 1oz @2nd for 7 days..

Yeast 001-or SD Super Yeast?

Mash @ 160

Any thoughts before I go for it.
Thanks.

bigbeergeek · 12-26-2011, 10:37 PM

No offense, but that's a pretty boring smash. Why not throw in some crystal and make a proper pale ale instead?

sendkyleanemail · 12-26-2011, 10:39 PM

Mash that at 152 and it'll be great!!

bigbeergeek · 12-26-2011, 10:45 PM

Quote:

Originally Posted by sendkyleanemail

Mash that at 152 and it'll be great!!

152 will produce a very dry beer with very little body. By mashing at 160 the OP can hope for a beer with a FG above 1.010 (a good thing) and some residual maltiness (also a good thing). Many SMaSH recipes call for higher mash temperatures.

Vomtaylor · 12-26-2011, 11:06 PM

Quote:

Originally Posted by bigbeergeek

No offense, but that's a pretty boring smash. Why not throw in some crystal and make a proper pale ale instead?

Thanks... first time trying this.. can hold 3 kegs in my kegorator, so I figure Ill try this in one.. if you have some input that would be great.. Open to ideas

I have tow porters going now and a hef.. Ill do a proper IPA, but really like the Smash idea... i fugired ill give it a shot.

**dunnright00** · 12-26-2011, 11:16 PM

Quote:

Originally Posted by bigbeergeek

No offense, but that's a pretty boring smash. Why not throw in some crystal and make a proper pale ale instead?

Because, then it wouldn't be a SMaSH?

bigbeergeek · 12-26-2011, 11:17 PM

If you're going to do a smash, why not toy with some variables? Use a hop that a little more exotic than the ubiquitous cascade. Flirt with a new yeast strain (Scottish, Belgian, English, or a limited edition yeast). Try a malt aside from 2-row like munich, vienna, marris otter, pilsner (or for the brave: aromatic malt). You've paired the most common American base malt with the most common American hop with the most common American yeast. I don't anticipate you'll learn much from the experiment aside from how common all those flavors are. If those were the only ingredients I had on hand, I'd toss in a pound or crystal 60, caramunich, honey malt etc and make a proper pale ale out of it. Just my two cents.

bigbeergeek · 12-26-2011, 11:21 PM

Quote:

Originally Posted by dunnright00

Because, then it wouldn't be a SMaSH?

That sort of goes without saying, doesn't it? I wouldn't brew a smash for it's own sake -- I brew them to produce something really tasty or learn about a new hop, grain or yeast. The OP's recipe would probably produce a better beer if it had some crystal in the mix (or it might be a more interesting beer if he toyed with one of the above variables).

acuenca · 12-26-2011, 11:36 PM

I did this exact smash but mashed at 154-156... Great brew. Won't do it again but very grapefruity... I even dry hopped with some cascade for 7 days after the initial 14... Tasted really similar to SNPA (obvious reasons)...

**pm5k00** · 12-30-2011, 02:14 AM

I would toast 1-1.5 lbs of the 2row in the oven for a little more complexity and color, it would still follow SMaSH rules and be a better beer overall.