Mosaic is nice
Best SMaSH recipe you've made???
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Darth_Beer
Well-Known Member
Fuggle goes really good there
JONNYROTTEN
Well-Known Member
Whats the recipe?
A enjoyed it and the keg went fast. I definitely got a good amount of citrus from the eldorado and it even added some candy dried fruit sweetness. I really think el dorado requires another hop to pair with it though to really make it pop.
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brandonlovesbeer
BrandonLovesBeer
My best was when I used a single malt and a single hop. [emoji57]
I REALLY liked my pale / Amarillo SMASH. I did it years ago. I think I might need to revisit it!
Curious to all you SMASH beer puros out there. Does toasting a small amount of Pale Malt in a Pale / Amarillo SMASH beer count as a SMASH? Or does toasting it turn it into a different malt that cannot be considered Single malt?
Cheers
Jay
I did a vienna and mosaic smash once and did a decoction during it. Not a big one just enough to change the color a bit and add a differnt taste. Thats still a smash. But i think what you are asking would not be a smash. You are basically making another malt.
Munich/Hallertau smash with 34/70 yeast and a 1oz dry hop, double decoction mash... Its been in the keg for 2 weeks and its already one of the best lagers I've made.
If I had to give it a style, I'd say it's closest to a Marzen, but the hop profile is more like an altbier
If I had to give it a style, I'd say it's closest to a Marzen, but the hop profile is more like an altbier
beerbomb
Well-Known Member
I'm currently drinking my first ever SMASH. Marris Otter with Citra. 3 bounces of Citra during boiling and 1 oz dry hopped with 10# malt and US o5 yeast. Very good combo.
RockyMtnGT
Active Member
Since Beerbomb resurrected this thread, I'll add mine. 
My favorite SMaSH I've brewed was my Belgian Blackberry SMaSH. Pale Ale malt with Bramling Cross hops. It also had 1lb of clear Belgian candi syrup, 1/2lb of lactose and 3lbs of blackberry puree. I used Imperial Napoleon yeast.
My favorite SMaSH I've brewed was my Belgian Blackberry SMaSH. Pale Ale malt with Bramling Cross hops. It also had 1lb of clear Belgian candi syrup, 1/2lb of lactose and 3lbs of blackberry puree. I used Imperial Napoleon yeast.
My favorite SMaSH to date is the following recipe I concocted:
Recipe Type: All Grain
Yeast: Imperial Flagship #A07
Batch Size (Gallons): 5
Original Gravity: 1.070
Final Gravity: 1.013
Boiling Time (Minutes): 60
IBU: 50
Color: 5.5
ABV: 6.3%
Primary Fermentation (# of Days & Temp): 4 @ 64F
Secondary Fermentation (# of Days & Temp): 11 @ 68F
Brui'n Water profile: well water adjusted to 140, 18, 26, 255, 48, 87 for 425 hardness and 72 Alkalinity
152F mash with an adjusted 5.2 pH
13.5# Maris Otter
0.5oz Mosaic (12.7%) in first wort
0.5oz Mosaic at 15 min
1.5oz after FO at 180F for 30 min whirlpool
Ferment 4 days at 64F, then 11 days at 68F
1.5oz Mosaic dry hop 4 days
cold crash to 35F for 3 days, keg, and force CO2
Tasting Notes: Juicy and complex hops with a perfect malt background. Abundant hop aroma and flavor, but bitterness is soft and supple for 50 IBUs
Recipe Type: All Grain
Yeast: Imperial Flagship #A07
Batch Size (Gallons): 5
Original Gravity: 1.070
Final Gravity: 1.013
Boiling Time (Minutes): 60
IBU: 50
Color: 5.5
ABV: 6.3%
Primary Fermentation (# of Days & Temp): 4 @ 64F
Secondary Fermentation (# of Days & Temp): 11 @ 68F
Brui'n Water profile: well water adjusted to 140, 18, 26, 255, 48, 87 for 425 hardness and 72 Alkalinity
152F mash with an adjusted 5.2 pH
13.5# Maris Otter
0.5oz Mosaic (12.7%) in first wort
0.5oz Mosaic at 15 min
1.5oz after FO at 180F for 30 min whirlpool
Ferment 4 days at 64F, then 11 days at 68F
1.5oz Mosaic dry hop 4 days
cold crash to 35F for 3 days, keg, and force CO2
Tasting Notes: Juicy and complex hops with a perfect malt background. Abundant hop aroma and flavor, but bitterness is soft and supple for 50 IBUs
Maris Otter/Mosaic. US-05 for yeast.
YeastHerder
Well-Known Member
Some more SMASH results for the archives. My overall goal was to see which of Breiss' base malts might come closest to Crisp's Maris Otter, and also to try Simpson's Golden Promise.
I used Simcoe as an early bittering addition only (19 IBUs) and US-05 fermented at 62F for 1 week, then 68F for another week, to let the malt shine through as clean as possible. Each of the malts below was its own separate SMASH. The OG's are listed below too, all run on same equipment, processed as close to the same as I could, all brewed within 3 days of each other to minimize differences due to aging, then bottle conditioned for 2 weeks:
1. Breiss' Brewers Malt (BM), OG = 1.054
2. Simpson's Golden Promise (GP), OG = 1.055
3. Breiss' Goldpils Vienna (GV), OG = 1.050
4. Breiss' Pale Ale (PA), OG = 1.052
5. Crisp's Maris Otter (MO), OG = 1.055
6. Breiss' Ashburne Mild (AM), OG = 1.054
FG's all were around 1.010.
My TL;DR rankings are: MO/GV/AM > PA/GP > BM.
Beer color, lightest to darkest was as follows: BM, GP, GV = PA, MO = AM. No surprises there. GP is a tad lighter than GV and PA, which look the same to me. AM might be slightly darker than MO, though I doubt I could really tell them apart.
Flavor: MO is probably best in show. Pronounced malty finish, subtle but complex flavor all on its own (bread/biscuit, and slight nut qualities). GV has a nice malty finish too, with a bread/biscuit complexity that is close to MO. AM has more bread/biscuit/nutty flavor, perhaps even more than MO on those notes, but not matching MO's malty finish. PA and GP are slightly malty with overall clean finishes. BM was plainest of the group.
Mouthfeel: AM had the most body, followed by MO, then GV/PA/GP, with BM last again.
As for the goal, MO earns its praise. GV seems to be my close 2nd, though I like AM for different reasons as well. GP was clearly better than BM, but so were GV and PA, so that may depend on what you're looking for. I'll need to do more tasting comparisons to tease apart more differences for GV/PA/GP. I didn't include a true pils in the series, so that would be a good dimension to explore.
YMMV. Cheers!
I used Simcoe as an early bittering addition only (19 IBUs) and US-05 fermented at 62F for 1 week, then 68F for another week, to let the malt shine through as clean as possible. Each of the malts below was its own separate SMASH. The OG's are listed below too, all run on same equipment, processed as close to the same as I could, all brewed within 3 days of each other to minimize differences due to aging, then bottle conditioned for 2 weeks:
1. Breiss' Brewers Malt (BM), OG = 1.054
2. Simpson's Golden Promise (GP), OG = 1.055
3. Breiss' Goldpils Vienna (GV), OG = 1.050
4. Breiss' Pale Ale (PA), OG = 1.052
5. Crisp's Maris Otter (MO), OG = 1.055
6. Breiss' Ashburne Mild (AM), OG = 1.054
FG's all were around 1.010.
My TL;DR rankings are: MO/GV/AM > PA/GP > BM.
Beer color, lightest to darkest was as follows: BM, GP, GV = PA, MO = AM. No surprises there. GP is a tad lighter than GV and PA, which look the same to me. AM might be slightly darker than MO, though I doubt I could really tell them apart.
Flavor: MO is probably best in show. Pronounced malty finish, subtle but complex flavor all on its own (bread/biscuit, and slight nut qualities). GV has a nice malty finish too, with a bread/biscuit complexity that is close to MO. AM has more bread/biscuit/nutty flavor, perhaps even more than MO on those notes, but not matching MO's malty finish. PA and GP are slightly malty with overall clean finishes. BM was plainest of the group.
Mouthfeel: AM had the most body, followed by MO, then GV/PA/GP, with BM last again.
As for the goal, MO earns its praise. GV seems to be my close 2nd, though I like AM for different reasons as well. GP was clearly better than BM, but so were GV and PA, so that may depend on what you're looking for. I'll need to do more tasting comparisons to tease apart more differences for GV/PA/GP. I didn't include a true pils in the series, so that would be a good dimension to explore.
YMMV. Cheers!
home grown centennial smash years ago.
Epic - used a crap ton of cones at every step.
My sons went nuts over it...
Cheers!
Epic - used a crap ton of cones at every step.
My sons went nuts over it...
Cheers!
I'm brewing a SMASH-ish Vienna lager inspired recipe today to evaluate vienna as a base malt, but I'm including a pinch of dark malt for color and a bit of ~20L crystal for a little body and sweetness. It'll be hopped with saaz only. Recipe below.
OG 1.050
FG 1.013
ABV 4.8%
IBU 26
SRM 12
11 lbs vienna
6.0 oz cara ruby (20L)
2.5 oz carafa III dehusked
2.0 oz acid malt
1.0 oz saaz @60min
1.0 oz saaz @40min
0.5 oz saaz @20min
0.5 oz saaz @5min
Mash@150
Wyeast 1007 German ale
Ferment @66f (ambient)
Hope it turns out well!
OG 1.050
FG 1.013
ABV 4.8%
IBU 26
SRM 12
11 lbs vienna
6.0 oz cara ruby (20L)
2.5 oz carafa III dehusked
2.0 oz acid malt
1.0 oz saaz @60min
1.0 oz saaz @40min
0.5 oz saaz @20min
0.5 oz saaz @5min
Mash@150
Wyeast 1007 German ale
Ferment @66f (ambient)
Hope it turns out well!
What was the malt?
100% Maris Otter.
Cheers!
Cheers!
It looks like a great recipe. But, I wouldn't even call it SMaSHish with 4 different malts.
Hmmm.. I have a bunch of Vienna........
4 malts? You're counting the acid malt? I brew with 100% RO, the acid malt is a water adjustment, and only because I manage my water profile and mash chemistry, oh, and I also wipe my own a$$
Edit: I would love to see what recipe you come up with, I think the saaz in mine is way outta line and I'd love to know what pairs better with vienna. Also, the cara ruby smells incredible, strong caramel and chocolate on the nose, I'm thinking of brewing a sweet stout or a dubbel using a bunch of it to highlight the flavors.
thehaze
Well-Known Member
Simpsons Golden Promise + Loral ( 9 oz / 250 gr ) + US-05 | 5.6% | 35 IBU
Crisp Maris Otter + Amarillo ( 7.5 oz / 210 gr ) + Nottingham | 5.5% | 35 IBU
Weyermann Vienna + Mandarina Bavaria ( 7.1 oz / 200 gr ) + K-97 | 5.5% | 30 IBU
Crisp Maris Otter + Amarillo ( 7.5 oz / 210 gr ) + Nottingham | 5.5% | 35 IBU
Weyermann Vienna + Mandarina Bavaria ( 7.1 oz / 200 gr ) + K-97 | 5.5% | 30 IBU
I really enjoyed a Pilsner with Simcoe SMaSH I brewed a while back. From there I was hooked on Simcoe hops.
@RoyalGallon
Well-Known Member
At our brew club in November we’re hoping to get a few people all brewing the same SMaSH differing only hops.
http://www.wehomebrew.club/2019/10/02/smash-recipe-for-hops-experiment/
Basically 1045 Maris Otter fermented using Nottingham.
What would you use?
I want to try a noble hop I think.
http://www.wehomebrew.club/2019/10/02/smash-recipe-for-hops-experiment/
Basically 1045 Maris Otter fermented using Nottingham.
What would you use?
I want to try a noble hop I think.
Northern_Brewer
British - apparently some US company stole my name
Possibly my favourite single hop beer I've had lately was a Godiva one, which is one of the new Faram hops. It's not easy to get hold of in homebrew quantities though.
If you're wanting a slight spin on the classic nobles, how about the 1980s US derivatives like Mt. Hood, Ultra, Liberty, and Crystal?
Or some of the new Euro derivatives like Barbe Rouge?
If you're wanting something lagery with a bit of a twist, Endeavour works nicely.
For something just plain weird - Polaris.
You can have some fun with some of the obscure modern British varieties like Archer and Flyer if you can find them.
If you're wanting a slight spin on the classic nobles, how about the 1980s US derivatives like Mt. Hood, Ultra, Liberty, and Crystal?
Or some of the new Euro derivatives like Barbe Rouge?
If you're wanting something lagery with a bit of a twist, Endeavour works nicely.
For something just plain weird - Polaris.
You can have some fun with some of the obscure modern British varieties like Archer and Flyer if you can find them.
@RoyalGallon
Well-Known Member
The US derivatives sound like a good call - I’ve not used US hops and I think this is a great way to find out about them.
Cheers
Cheers
Staticsouls
When will the beer be free?
Loral and golden promise
From my humble experience, Nottingham mutes hops flavour and aroma quite a bit, so you might be better off with something like us05 or bry97 if you want to experience the differences of the hops best.
