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From what I’ve read the SMaSH concept may have been coined on HBT or if not, at least gained its popularity here. There have been some differences in opinion on roasting a portion of the grain. I figured, what better place to settle the argument.
My thought is that if you start with a single type of malt from one maltster, you’re good. Saying you can’t roast is like saying you can’t do a decoction. Both have the potential to change the color and flavor character of the finished product. What’s next? No protein rest? And heaven forbid you FWH. Wouldn’t want to change the bittering from what is expected. To me SMaSH is self explanatory. Start with single ingredients. What is done after that is up to the brewer.
The reason to SMaSH shouldn’t be limited to discovering what ingredients can produce in their simplest form. It’s also a challenge to explore what can be achieved only using the basics.
Edit:
If you agree or disagree, please explain. It would be interesting to hear both sides.
The masses have spoken and the results are clear . . . .
Mob rules: No roasting allowed in a SMaSH.
My thought is that if you start with a single type of malt from one maltster, you’re good. Saying you can’t roast is like saying you can’t do a decoction. Both have the potential to change the color and flavor character of the finished product. What’s next? No protein rest? And heaven forbid you FWH. Wouldn’t want to change the bittering from what is expected. To me SMaSH is self explanatory. Start with single ingredients. What is done after that is up to the brewer.
The reason to SMaSH shouldn’t be limited to discovering what ingredients can produce in their simplest form. It’s also a challenge to explore what can be achieved only using the basics.
Edit:
If you agree or disagree, please explain. It would be interesting to hear both sides.
The masses have spoken and the results are clear . . . .
Mob rules: No roasting allowed in a SMaSH.