SMaSH to work on brewing

[Jloewe]

Ok, got my new Klarstien after waffling on every factor ever.

Works great except my efficiency was crap. After 9lbs of base malt ended up with a 1.031 measured on refractometer. I was drunk when I did this as my bud came for a brew so I’m sure I made a few mistakes…. But for my next brew I’m planning on not drinking until I’m done, and brewing a SMaSH to kind of dial things in.

So I’ll be pitching this onto a lollemond London yeast. Looking for what a good combo is for malt and hops to go with this yeast? And that is easy to work with so I can find out where I went wrong and really dial in my brewing abilities.

 

[DBhomebrew]

It's an English yeast, might as well pair it with an English Pale Ale Malt. Maris Otter, Simpson's Best, Golden Promise, etc, etc. Hopped with EKG, Fuggle, one of the 'nobles'.

For a UK approach to a SMaSH follow the link within...

https://www.homebrewtalk.com/threads/learning-to-write-recipes-with-a-smash.694412/#post-9145183

 

[Jloewe]

Strangely enough I’m actually becoming a little intrigued by SMaSH brewing. A lot of projects I’d like to work on with it. Including how much I can change the flavor of a SMaSH with same ingredients but different mash temps. Maillard decoctions. Altering the hops schedule. And I’m a cheap skate like it would be super cool to see how much I can get out of the cheapest grain and the cheapest hops and cheapest yeast. Then take that knowledge and apply it to more traditional ales and lagers.

 

[DBhomebrew]

Take a look at some historical recipes (19th century) and you'll see how traditional a SMaSH is.

Cheapest ingredients may not give satisfactory results. When you strip things down to basics, the quality of the ingredients shine through.

 

[Jloewe]

Take a look at some historical recipes (19th century) and you'll see how traditional a SMaSH is.

Cheapest ingredients may not give satisfactory results. When you strip things down to basics, the quality of the ingredients shine through.

Ok rephrase. See how cheap I can get a high quality craft beer. I’ve often prided myself in other styles of cooking just how great I can make something for how little. I do understand about quality ingredients though. Just a couple extra dollars for decent butcher meat can make a huge difference from Walmart meat.

 

[HM-2]

I'm a big fan of SMaSH brewing to really understand the ingredients you use, particularly hops, and how they play with each other.
LalBrew London is pretty neutral as a yeast, but can have some fruity esters if you push the temp up to the higher end of its range. I'd be inclined to do something like an English-style IPA of middling ABV (targeting about 5%) with Maris Otter and maybe something like First Gold hops.