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.
What grains can I SMaSH?
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Victory yes, crystal or carapils, no....
A smash is one diastatic or BASE malt and one hops....so it's 2 row, 6 row, Marris Otter, Victory (though I don't think many have used it for a smash.) Vienna malt, Munich and Pilsner. That's all off the top of my head that I can think off....
A smash is one diastatic or BASE malt and one hops....so it's 2 row, 6 row, Marris Otter, Victory (though I don't think many have used it for a smash.) Vienna malt, Munich and Pilsner. That's all off the top of my head that I can think off....
Rauchmalt.... 
Yankeehillbrewer
Well-Known Member
You only want to SMaSH with Base malts. Two Row, Vienna, Munich, Pilsner, Maris Otter etc. Not sure if Six Row is good to SMaSH with or not, probably pretty bland if you did. Most folks seems to stick to MO,Vienna & Munich because of the great Malt Character they bring. Anything Crystal or Cara aren't SMaSHable because they don't have enough diastatic power to convert their own Starches. SMaSH's are fun, and a great way to learn an individual ingredients character. 
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?
jamesnsw
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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.
Yankeehillbrewer
Well-Known Member
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.
Yhat sorta defeats the purpose of the smashes in their pure form, but if you wanna start a sub Smash "category" then I am all for it.:rockin:
Rauchmalt IS smoked malt.
Yankeehillbrewer
Well-Known Member
Did not know that, this brewing thing has a long learning curve.
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...
OP
OP
Wit? .
ChshreCat
Well-Known Member
This interests me... How much do you think you'd have to add to the mash?
Yankeehillbrewer
Well-Known Member
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.
Brewsmith
Home brewing moogerfooger
I've heard aromatic malt has some diastatic power. Lemme research that one...
- edit
they concur:
http://www.foamrangers.com/malts.html
- edit edit
From the source:
http://www.specialtymalts.com/dingemans/descriptions.html
- edit
they concur:
http://www.foamrangers.com/malts.html
- edit edit
From the source:
http://www.specialtymalts.com/dingemans/descriptions.html
Yankeehillbrewer
Well-Known Member
Yahbut, Rice Hulls aren't an adjunct per sey. They are just there to aid in the lautering, they don't add anything to the Wort.
For me if it is the taste of a Single Malt and a Single Hop then it's a smash.
No rules, it is a aid to learning rather than making a great beer.
You may be surprised how pleasant and drinkable some of the results are.
I think it's beneficial for brewers to do a series of them one after the other.
I used lots of the same combinations using different quantities and techniques.
That's why I did it.
No rules, it is a aid to learning rather than making a great beer.
You may be surprised how pleasant and drinkable some of the results are.
I think it's beneficial for brewers to do a series of them one after the other.
I used lots of the same combinations using different quantities and techniques.
That's why I did it.
I haven't *yet*, but there are lots of rauchbier recipes that use rauchmalt for substantially all of the grist (and some are 100%). It'll convert.
DerBraumeister
Well-Known Member
Rauch is smoke.
Rausch is intoxication :rockin:
Belgian is kind of a mix of english and german so, I guess it could be difficult for non Belgians to identify brewing vocabulary with a belgian origin.
If Shlenkerla isn't 100% Rauch, it's gotta be 99%. It's bacon in a bottle but I can only enjoy it in 4oz increments.
dunnright00
Well-Known Member
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 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:
jamesnsw
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According to this thread- Partial Oatmeal Mash with Just Alpha Amylase..,
So .2 oz would equal 12.5 lbs of two row, enough to convert most grains.
Agreed. I like the idea of a subcategory here.
jamesnsw
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Maybe we can have several categories-
- SMaSH - Normal
- SMEaSH - Extract
- SMaAAaSH - For grains with no diastatic power, and need Alpha Amalyse
The last one would be fun to say, but hard to distinguish from normal.
mkorpal
Well-Known Member
Has anyone done an all wheat or all rye mash. How about an oat smash?
You mean a general purposed thread about smashes like this???
https://www.homebrewtalk.com/f36/what-heck-smash-97804/index3.html#post1065943
Where there happens to contain a post by me on doing Extract smashes? https://www.homebrewtalk.com/f36/what-heck-smash-97804/index2.html#post1065943
Complete with a couple links to some nearly if not all 100% single grain extracts?
No, we don't have anything like your suggesting....we've never discussed smashes until this thread.
Nor are there any in the similar threads boxes below this and other samsh threads.
dunnright00
Well-Known Member
No, we don't have anything like your suggesting....we've never discussed smashes until this thread.
Heh, I know this has been discussed before. A search brought up many many threads. and that was kind of my point.
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."
Like I said, I was lying awake early this morning and SWMBO would let me wake her up, so I logged on.
santosvega
Active Member
I attempted an Oat SMaSH, some time ago. I was inspired by accounts in a couple of 19th century brewing manuals of ales brewed from 100% malted oats in Yorkshire and Edinburgh in the old days.
Unfortunately that brew session was fraught with problems. I didn't get very good conversion, which I attribute probably to the crush, a bit too coarse. Also and more importantly, I tried to ferment it with a packet that happened to be from that infamous recalled batch of Nottingham yeast, which took too long to kick off and resulted in a visible infection in the primary. I've a mind to try again when time and funds allow.
Nobody's mentioned Golden Promise. I love the stuff, and regularly use it for 100% of the mash. Most of my favorite brews actually are 100% or nearly Golden Promise, maybe with some sugar or Golden Naked Oats. I think one of my upcoming brews will be a Golden Promise SMaSH with Brambling Cross, because, well, Brewmasters Warehouse sells Brambling Cross.
chefchris
Well-Known Member
I would not recommend a 100% wheat SMaSH.
santosvega
Active Member
Also, Thomas Fawcett Malting produces a few other old-fashioned British malts that could be used for a SMaSH, each made from single varietal barleys that have their own characteristics. Halcyon I found to be fairly neutral. Pearl was pretty bland IMO, but Optic was quite good, with a lovely aroma. My first move when I made the jump to all-grain was several small-batch SMaSHes with various British malts and Fuggles. I didn't know that they were called SMaSH at the time, just seemed like a good way to introduce myself to various malts.
I'm tired of typing 'SMaSH'.
I'm tired of typing 'SMaSH'.
santosvega
Active Member
No, that sounds awful. I shudder at the very thought. I'm not a big fan of wheat though except in small doses.
chefchris
Well-Known Member
Had a guy bring a 100% wheat beer into the shop one day. Didn't end well.
mkorpal
Well-Known Member
I can't imagine it would.
I would like to try rye. I imagine it would be very, very spicy.
OP
OP
I think it's a good idea. There should be a sticky thread about SMaSHes. A table of grains categorized by which can convert themselves, which can't, and which might need some help. Also, descriptions of the flavor profile of each grain, for ones that people have tried, especially the unsucessful attempts. Some grains may be bland, but might be a good way to get a clean taste for a certain hop variety. A wiki page perhaps, where people could continuously update with results.
Any one can compile a wiki page.
I Think you'll find there is already a stub.
I Think you'll find there is already a stub.
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