SMaSH porn

Maris Otter. Perle. S-05. Kick-ass beer doesn't have to be complicated.

Very nice. There's a lot to be said for simplicity.

I just happen to have an a$$load of both maris otter and perle, what was your hopping schedule?

Dang... I was waiting to see some nude chick in high heels stepping on some poor dude's junk when I saw this thread name....



Beer looks great though... SMaSHes are fun and easy... I need to make another one soon...

enderwig said:

I just happen to have an a$$load of both maris otter and perle, what was your hopping schedule?

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My bag of whole Perle was 8.3% AA. For a 3.5 gal batch I did:

.5 oz @ 45 min
1 oz @ 15 min
1 oz @ 5 min
1 oz @ flameout

What was your OG and FG?

BeerPressure said:

What was your OG and FG?

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1.050 and 1.010

I am drinking a Pilsner SMaSH tonight. Just begs for something extra in there. Probably won't make one with Pilsner again.

keep it simple stupid. well done.

Sounds yummy. One of my favorite beers so far was a Marris Otter+Summit smash w/ s05.

passedpawn said:

I am drinking a Pilsner SMaSH tonight. Just begs for something extra in there. Probably won't make one with Pilsner again.

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I just did a Pilsner+Amarillo smash with scottish ale yeast (based on hair of the dog Ruth recipe) and I'm really enjoying it. What hops did you use?

I make one very similar. Definitely a very good brew. My hop schedule is a tad different and we use Notty, but it never lasts long.

I'm considering an identical SMASH right now...MO and Perle (freezer clean-up from a pound I bought a while back).

What kind of OG would you target? I was thinking about a session beer with a BU:GU of 0.8 or so (OG: 1.040 with 32.7 IBUs (60-15-5-dry hop, 1 oz each)

Thoughts?

Think I'll do a couple of SMaSH batches once I get my grain mill (about to have plenty of grain on hand)...

Anyone though of using some Crystal MO in a SMaSH?? Thinking of doing it with either EKG or Northdown hops... Either 1084 Irish Ale or 1728 Scottish Ale yeast...

I'm planning on doing my first SMaSH with just american 2 row and cascade. The interesting part is i'm planning on toasting 2 lbs of the 2 row before the mash. Do you guys feel this will be lacking or turn out decent?

I am planning to do some SMaSH brews soon and have been wondering how you style them.As in is it an ale,lager?Is based on the fermentation method?Yeast strain?How you hold your mouth when pouring?

I just did a SMaSH Fireman's #4 clone, cept that the shop didn't have crystal hops, so I subbed Hersbrucker. Pics will come soon after I keg and carb

My MO, Fuggles with Notty SMaSH was a disaster to brew but seems to be coming along nicely. We week in, but I'll let 'er sit another week or two to mellow.

I'll put some pics in here to keep the thread rolling when it's ready.

Just brewed a Maris Otter - Styrian Goldings - Burton Ale yeast SMaSH on Friday. Can't wait to see how it turns out!

If you took a pound of MO and roasted it at 350 for a half hour and added it to the recipe would it still qualify as a SMaSH?

Old thread, but as I'm about to try a MO SMaSH recipe, I too considered roasting a small portion of the grist for 'dimension'. Did you/anyone try it?

boswell said:

Old thread, but as I'm about to try a MO SMaSH recipe, I too considered roasting a small portion of the grist for 'dimension'. Did you/anyone try it?

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I have tried it, but what I think works better is carmelizing a portion of the runnings, such as 2.5 gallons down to about a quart. You can use more sparge water that way and get great efficiency as well.

Perhaps a mashout decoction?

Toasting seems like too much work and time. From what I've read, you need to wait a week for the flavor to stabilize in the toasted malt.

Franc103 said:

Perhaps a mashout decoction?

Toasting seems like too much work and time. From what I've read, you need to wait a week for the flavor to stabilize in the toasted malt.

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Depends on how dark you go. I've toasted MO to about 60L and used it the next day, it was great. Anything much past that, and you're right.