Is there a rule about which grains can and can't be used in a SMaSH? I assume some do not have the enzymes necessary to convert, but what determines that? Could I use Crystal 20L for instance? Victory? Carapils? I'm just curious.
Rauchmalt....
Really??????
It has diastatic power???????? I am speechless in contemplating the baconny goodness that would come from a rauchmalt smash...but what hops would one use?
Really???????? You can mash racumalt? I guess you could.....I've never read anythign about what the actually grain in it is...
Have you?
anyone try a smash with smoked malt?
I think I read about this in a Zymurgy? Don't have it anymore, but I'm pretty sure Charlie Papazian used all Rauchmalt for a beer. (For some reason there was no extract version )
What about adding Alpha Amalyase in the mash? Then it would really open it up... think Special B.
anyone try a smash with smoked malt?
Rauchmalt IS smoked malt.
Did not know that, this brewing thing has a long learning curve.
What about adding Alpha Amalyase in the mash? Then it would really open it up... think Special B.
my bad, for some reason i was thinking rauchmalt=rye. my mistake
Could you do a SMaSH with Rye though? I didn't even thing about that. Might need a bunch of Rice Hulls, but I don't know if it has the DP.
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.....
The smash it a simple beer, and it is a tool to get a handle on how a malt works and a hop works, and how they work in conjunction with each other...if you add more stuff to the mix, you dillute the educational quotent of it, and the purity.
Really??????
It has diastatic power???????? I am speechless in contemplating the baconny goodness that would come from a rauchmalt smash...but what hops would one use?
Really???????? You can mash racumalt? I guess you could.....I've never read anythign about what the actually grain in it is...
Have you?
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...
This interests me... How much do you think you'd have to add to the mash?
You can get 1/4 lb. for $8-10 and that's the equivalent of 250 lbs of 2-row.
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.....
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. :fro:
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. :fro:
No, we don't have anything like your suggesting....we've never discussed smashes until this thread.
Has anyone done an all wheat or all rye mash. How about an oat smash?
I would not recommend a 100% wheat SMaSH.
No, that sounds awful. I shudder at the very thought. I'm not a big fan of wheat though except in small doses.
Had a guy bring a 100% wheat beer into the shop one day. Didn't end well.
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."
Enter your email address to join: