SMaSH with Pale Ale Malt and Amarillo

I'm going to try my first SMaSH this weekend and wanted some pointers on getting some more complexity into the beer. Since I'm using Pale Ale Malt (~3.5L) I'm planning on roasting about 1 pound of grain for 20 minutes at about 300*F in my oven. Is there anything else I should worry about? I may do either a step mash or a decoction to get some more body as well. Some guys in my club also suggested taking 1 gallon of my first runnings and reducing it to a syrup like many do in Scottish styles.

Thanks!

I'll post the recipe in a few.

I thought smash recipes were primarily for nailing the taste of a single malt and a single hop? If you toast the malt it's not technically a smash.

I was kind of thinking the same thing. I thought the purpose was almost to eliminate complexity so you can really taste what just that one malt tastes like and the same for the hop. I also have not looked into it all that much, but that is what I thought the purpose was.

wildwest450 said:

I thought smash recipes were primarily for nailing the taste of a single malt and a single hop? If you toast the malt it's not technically a smash.

Click to expand...

That is one purpose to do it, however I'd really like to try and see what kind of complexity I can get out of Pale Ale malt... I love amarillo, so I'm using that to really get a good feel for it since it has been my favorite hop for IPAs

sounds good.