All-Grain - SMaSH Brew - Page 2

bigbeergeek · 12-30-2011, 02:54 AM

Quote:

Originally Posted by pm5k00

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

Toasted 2-row is not 2-row. Some people call it "amber malt." Thus the beer produced will contain more than a "single malt" and the beer won't qualify for SMaSH status.

**pm5k00** · 12-30-2011, 03:02 AM

Quote:

Originally Posted by bigbeergeek

Toasted 2-row is not 2-row. Some people call it "amber malt." Thus the beer produced will contain more than a "single malt" and the beer won't qualify for SMaSH status.

If you toast it in the oven then its toasted, and your still technically only using a single malt. I don't care much for rules so to the OP do whatever you want, but all 2row is going to be very low on malt flavor.

**RJS** · 12-30-2011, 03:04 AM

i do a Munich, tettnanger smash. awesome. Actually the recipe was from here

bigbeergeek · 12-30-2011, 05:33 PM

Quote:

Originally Posted by pm5k00

If you toast it in the oven then its toasted, and your still technically only using a single malt. I don't care much for rules so to the OP do whatever you want, but all 2row is going to be very low on malt flavor.

I suppose if the OP roasted the 2-row to the point of making black patent malt and added it to the recipe you'd still consider it a SMaSH ale? You're missing the point of what a SMaSH ale is. You're not supposed to look for loopholes to create complexity, you're supposed to embrace the simplicity of the ingredients you're working with.

acuenca · 12-30-2011, 08:00 PM

Quote:

Originally Posted by bigbeergeek

I suppose if the OP roasted the 2-row to the point of making black patent malt and added it to the recipe you'd still consider it a SMaSH ale? You're missing the point of what a SMaSH ale is. You're not supposed to look for loopholes to create complexity, you're supposed to embrace the simplicity of the ingredients you're working with.

This^^... Plus I think they are incredibly useful to understand the exact flavors the malt and hop give to a brew. at least thats what they help me with...that way when I create my own recipes I can guesstimate what I flavors I want and will be in a given beer.

**pm5k00** · 12-30-2011, 09:56 PM

I understand the point just fine, I just floated a keg of a SMaSH IIPA with Maris Otter and Citra, it was very good. It was simply a suggestion for better beer. I don't see the point in being so uptight about rules for beer making, especially if you can make something better with such a minor step. Personally I wouldn't do an all 2row SMaSH, but if that's all that was available I would toast some like I stated.

bigbeergeek · 12-31-2011, 05:12 PM

Quote:

Originally Posted by pm5k00

I understand the point just fine, I just floated a keg of a SMaSH IIPA with Maris Otter and Citra, it was very good. It was simply a suggestion for better beer. I don't see the point in being so uptight about rules for beer making, especially if you can make something better with such a minor step. Personally I wouldn't do an all 2row SMaSH, but if that's all that was available I would toast some like I stated.

As I stated above, a 2-row/cascade/chico strain SMaSH isn't going to make a very interesting/tasty beer. I suggested a different base grain/hop/yeast or adding a little crystal and skipping the SMaSH thing altogether.

As I also stated above: if the SMaSH beer doesn't serve as an educational tool or isn't likely to be all that tasty, why brew it? 2-row makes a worthwhile SMaSH. How else can a brewer know if they prefer Great Western over Rhar, or the flavor differences between 2-row and a pils as base grains? But I agree with you: the OP's recipe looks pretty uninteresting... little to be gained in the name of education or flavor there. But why bother toasting the 2-row (thus diminishing the educational purpose of the brew) when it won't improve the flavor as much as an interesting base grain/hop/yeast or the addition of crystal malt?

End rant, end debate. Good luck to the OP and his beer.

theKupiiBrewerii · 01-11-2012, 07:36 PM

I think this is a good idea for a person who is extreamly new to brewing and doesn't know what part of the flavor profile is coming just from the base malt. My suggestion to the OP would be to brew at least a small batch of this but split it up into 1 gallon fermentors each with a different yeast so you can see the differences between the batches and learn more usefull information.

HolidayIF1488 · 01-17-2012, 06:02 AM

Quote:

Originally Posted by theKupiiBrewerii

I think this is a good idea for a person who is extreamly new to brewing and doesn't know what part of the flavor profile is coming just from the base malt. My suggestion to the OP would be to brew at least a small batch of this but split it up into 1 gallon fermentors each with a different yeast so you can see the differences between the batches and learn more usefull information.

That is one of the things my grandfather made me do when learning to brew. I've made countless 2row gallon batches w/different hops& yeast.Another thing he taught me is to taste the malt,chew up a couple grains of it. This gives you a basic taste for the grain. The underlying taste is the same after the fermentation so you get a basic taste for what you are looking for. There are countless combinations that=good beer,but just as many that don't. Brewing is a science. Trial and error.