Anybody ever try to do a stout or porter smash? I realize that the darker malts we usually use in addition to base malts would have no diastatic power after the roasting process, but the idea occurred to me when I started pondering using a darker (as far as base malts are concerned) base malt in larger quantities. I thought I read somewhere that Dingeman's Aromatic malt can be used for 100% of the grain bill, but would have trouble if there were any adjuncts. The adjunct situation is, of course, not an issue in a SMaSH. Another thought was brown malt, which is of course what porters were originally brewed with (and if I remember correctly, were brewed more frequently than lighter beers). Though I don't think my LBS has brown malt, but I'll have to double check next time I'm over there.
Anyone have any other ideas? Anybody think it can't be done at all?
Anyone have any other ideas? Anybody think it can't be done at all?