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.
I'll post the recipe in a few.
I'd rather have a bottle in front of me, than a frontal lobotomy.
You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer.
My Cheap and Easy Stirplate