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Old 07-04-2012, 07:29 PM   #31
YeastHerder
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Mar 2012
San Dimas, CA
Posts: 144
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I'm trying a variation on the SMaSH concept. I am holding a base grain and hops constant and varying one additional grain (Dual-MaSH?). I am making these as small 1 gallon AG batches and my hope is to be able to quickly screen various grains to see what I really like. Here are the four I have going right now:

100% US Pale 2 row
~22 IBUs Fuggles
----
70% US Pale 2 row
30% Munich Malt
~22 IBUs Fuggles
----
70% US Pale 2 row
30% Rye Malt
~22 IBUs Fuggles
----
70% US Pale 2 row
30% Honey Malt
~22 IBUs Fuggles

Once they're ready to test I also plan on doing a little mixing and matching -- mix a volume of the Munich one with an equal volume of the Honey one to see what 70% Pale 15% Munich 15% Honey might be like.



 
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Old 07-22-2012, 09:32 PM   #32
borden
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Sep 2010
Freiburg im Breisgau, Germany
Posts: 317
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Recently set up my fermentation chamber (converted freezer) w/ temp control, so having brewed my house pale, I'm planning on doing a clean SMaSH next. The plan (for a 4 gallon batch):

8 lbs Rahr Pale Ale Malt
2 oz Palisades 7.1% AA (.5 @ 60min, .5 @ 15min, 1oz @ 2min)
Nottingham at 57F

Excited to see what comes out. I've never used Palisades but I wanted something that was interesting and aromatic but also quite smooth. What I've read suggests Palisades fits the bill nicely.

Should be a good, refreshing beer for moving apartments at the end of August!



 
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Old 08-30-2012, 03:49 PM   #33
BeardedIdiot
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Jun 2012
Louisville, Kentucky
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I've recently collected the following and will be trying various combinations:

50lb Briess 2-row
25lb Briess Vienna

1lb Cascade pellets 5.6%AA
1lb CTZ pellets 13.1%AA
1lb Styrian Golding pellet 6.1%AA
1lb Spalt pellets 1.5%AA
1lb Willamette pellets 4.3%AA
12oz Galaxy pellets 14.8%AA
8oz Chinook pellets 11.8%AA
4oz Amarillo pellets 9.2%AA
4oz Fuggles pellets 5.7%AA

3 packs Safale US-05 yeast
2 packs Danstar Nottingham yeast
2 packs Wyeast 1010 American Wheat
1 pack Wyeast 1272 American Ale II

Think I've got enough to start?
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Old 11-11-2012, 12:47 AM   #34
borden
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Sep 2010
Freiburg im Breisgau, Germany
Posts: 317
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I'm doing a psuedo-SMaSH tomorrow that I look forward to. Rahr Pale Ale malt plus about 5% flaked wheat for mouthfeel and head retention. 40 IBUs of Chinook hops, split between a FWH and a 5 minute addition. US-05. Simple, but looking forward to it quite a bit, as some of my favorite beers have been SMaSHes.

 
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Old 02-11-2013, 10:49 AM   #35
rippa
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May 2012
Perth, Western Australia
Posts: 2

Here's a SMaSH for you:
http://www.byo.com/component/k2/item/2797-new-albion

Recipe

New Albion Ale clone
(5 gallons/19 L, all-grain)
OG = 1.055 FG = 1.011
IBU = 30 SRM = 4
ABV = 5.7%

Ingredients

11.5 lbs. (5.2 kg) Great Western premium 2-row malt
3.6 AAU Cascade hops (60 min) (0.6 oz./17 g at 6% alpha acids)
3.6 AAU Cascade hops (30 min) (0.6 oz./17 g at 6% alpha acids)
3.6 AAU Cascade hops (15 min) (0.6 oz./17 g at 6% alpha acids)
1 tsp. Irish moss (15 mins)
Wyeast 1028 (London Ale) or White Labs WLP013 (London Ale) yeast (1.4 qt./1.3 L yeast starter)
1 cup corn sugar (for priming)

Step by Step

Mash at 148 F (64 C) for 1 hour in 16 qts. (15 L) of brewing liquor.
Sparge with 170 F (77 C) water over 90 minutes to collect 6 gallons (23 L) of wort (or however much pre-boil wort will yield 5 gallons (19 L) after a 1 hour boil).
Boil wort for 60 minutes, adding hops at times indicated.
Chill the wort rapidly to 68 F (20 C), aerate and pitch the yeast.
Ferment at 68 F (20 C).

Extract with grains option

Reduce the amount of 2-row malt to 2.0 lbs. (0.91 kg) and add 5.0 lbs. (2.3 kg) of light dried malt extract.
Steep grains at 148 F (64 C) for 45 minutes in 3 qts. (2.8 L).
Add roughly one third of the malt extract and add water to make at least 3.0 gallons (11 L) and boil for 60 minutes, adding hops as indicated.
Add remaining malt extract in final 15 minutes of the boil.
Cool wort, top up, aerate, pitch yeast and ferment.

 
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Old 04-05-2013, 12:18 PM   #36
SpargePervert
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Mar 2012
london, london
Posts: 27
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I love brewing SMaSH beers. I'm a big fan of Vienna as a base malt good flavour and very versatile for different styles.

A favourite being Vienna malt, Cascade and WLP 029 Kolsch.

 
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Old 04-08-2013, 04:00 AM   #37
tunder2
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Mar 2013
Posts: 15

So this might be a stupid question (Would I be asking it here if it weren't?!?) but can you use a grain that generally isn't a base grain. Like, say, Crystal 150 or something? I mean, I know I could but is it even worth it? It just happens to be on sale from AHS and I'm a college kid trying to save a couple bucks.

 
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Old 04-08-2013, 02:17 PM   #38
borden
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Sep 2010
Freiburg im Breisgau, Germany
Posts: 317
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Quote:
Originally Posted by tunder2 View Post
So this might be a stupid question (Would I be asking it here if it weren't?!?) but can you use a grain that generally isn't a base grain. Like, say, Crystal 150 or something? I mean, I know I could but is it even worth it? It just happens to be on sale from AHS and I'm a college kid trying to save a couple bucks.
Nope. Crystal malts don't have any diastatic power. Mashing with only a crystal malt (or any other grain with low/no diastatic power) would leave you without fermentable sugars in the wort.

If you're really trying to save a few bucks, buy base malt in bulk, either directly through your LHBS or through a group buy in your area. It's a big cost-saver to get a 50lb sack.

 
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Old 04-09-2013, 05:47 PM   #39
tunder2
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Mar 2013
Posts: 15

Quote:
Originally Posted by borden View Post
Nope. Crystal malts don't have any diastatic power. Mashing with only a crystal malt (or any other grain with low/no diastatic power) would leave you without fermentable sugars in the wort.

If you're really trying to save a few bucks, buy base malt in bulk, either directly through your LHBS or through a group buy in your area. It's a big cost-saver to get a 50lb sack.
Thanks a bunch! That's exactly what I needed and a great thing to know about for a new brewer. Much obliged!

 
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Old 05-26-2013, 05:35 AM   #40
srqbrew
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Dec 2012
Posts: 17

Likely it's been done before but just want to throw out support for a 6-row/centennial smash. Did it at 30 ibu (biggest contribution @ 20 min), 4%, and clean US-05 for a delicious summer "APA". Very grainy, and just a tiny bit of fruit (which I think came from the hops, but may be from a slightly warm ferment), and zero pine. 8/10 Would brew again.



 
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