Best SMaSH recipe you've made???

[Powerturn11]

12lbs Maris Otter

1oz centennial 60min
1oz centennial 30min
1oz centennial 15 min
1oz centennial flame out
1oz centennial dry hop

Turned out fantastic. Honestly probably my best to date. Kind of bums me out when I think of all the elaborate recipes I've done

US-05 yeast

 

[Dave37]

12lbs Maris Otter

1oz centennial 60min
1oz centennial 30min
1oz centennial 15 min
1oz centennial flame out
1oz centennial dry hop

Turned out fantastic. Honestly probably my best to date. Kind of bums me out when I think of all the elaborate recipes I've done

That should actually make you feel proud. When a beer is very elaborate with tons of specialty grain and hopped to the Gills it is much harder for the possible flaws in the beer to be detected. On the other other hand if you are able to make a low to mid strength beer with a simple grain bill and recipe that tastes good and clean, It shows you have good technique, good sanitary practices, and are able to maintain proper pitch rates and fermentation temperatures.

Glad it came out well man. I love centennial.

 

[speeddemon190]

I currently have a SMaSH (kind of cheated, due to PM restraints) in the fermenter, 10 days and counting

8lbs vienna
2lb light DME late addition (wanted to get my ABV above 5%)
1oz centennial 60min
1oz centennial 5min

us-05

OG 1.056
FG est. 1.016
abv 5.26%
ibu 33.07
SRM 5.82
(using Brewersfriend)

Hopefully it turns out nice. Anyone have feedback on how theirs turned out with this combo?

 

[NewkyBrown]

12lbs Maris Otter

1oz centennial 60min
1oz centennial 30min
1oz centennial 15 min
1oz centennial flame out
1oz centennial dry hop

Turned out fantastic. Honestly probably my best to date. Kind of bums me out when I think of all the elaborate recipes I've done

This sounds great. I have a ton of Centennial in the freezer. Do you get a nice colour from the Maris Otter?

 

[NewkyBrown]

What differences would Maris Otter have over Vienna in a SMaSH recipe?

 

[forstmeister]

This sounds great. I have a ton of Centennial in the freezer. Do you get a nice colour from the Maris Otter?

MO doesn't have much color to it. I think it's usually around 3L, it's a pale malt.

 

[NewkyBrown]

Thanks. I've never used it before but there seems to be some good simple recipes with it. I might have to buy a sack of it to try.

 

[Powerturn11]

That should actually make you feel proud. When a beer is very elaborate with tons of specialty grain and hopped to the Gills it is much harder for the possible flaws in the beer to be detected. On the other other hand if you are able to make a low to mid strength beer with a simple grain bill and recipe that tastes good and clean, It shows you have good technique, good sanitary practices, and are able to maintain proper pitch rates and fermentation temperatures.

Glad it came out well man. I love centennial.

Thanks man. I should look at it like that. Beautiful beer.

 

[Powerturn11]

MO doesn't have much color to it. I think it's usually around 3L, it's a pale malt.

Not a lot of color, but I love the maltiness I get from MO. check out the pic I posted.

 

[zachattack]

It's a little less toasty than Vienna, but has a nice bready flavor. Both make awesome single malt beers.

 

[madman960]

For a 5 gallon batch, I personally use 10lbs of Vienna and 4oz total of hops. 1oz each at 60, 15, 10, and 5. This gives me a hoppy APA essentially.

Which yeast strain? Both hops are $1.99 oz.

 

[forstmeister]

Not a lot of color, but I love the maltiness I get from MO. check out the pic I posted.

I went through a sack of MO last year. It's a great base malt, sadly I didn't do a SMaSH with it.

 

[Klickmania]

I did a Maris Otter and Citra SMaSH ale for my second all grain batch last year and it turned out awesome! Used Wyeast 1332 Northwest Ale yeast fermented around 67*f.

I can't remember the amounts but I know I only used a fairly large first wort hop addition and a bunch of late additions as well. Dry hopped with a few oz in the keg too.

Thinking about doing a Maris Otter and Amarillo with the same yeast for my next brew. That sounds delicious.

 

[BrewinHooligan]

Which yeast strain? Both hops are $1.99 oz.

I use a packet of us-05. I have been wanting to re-brew using SanFran Lager yeast but haven't had the time.

 

[rigatron]

Just brewed a saison smash.

Vienna/amarillo with wyeast belgian saison.

It's quite delectable.

 

[flipfloptan]

Just brewed a saison smash.

Vienna/amarillo with wyeast belgian saison.

It's quite delectable.

Interesting choice. What was your fermentation temps?

 

[rigatron]

Interesting choice. What was your fermentation temps?

About 70. Dont really have the means of altering it much, particularly making it lower.

 

[RLEster]

MO and Amarillo, heaven on the toungue

That was my first SMaSH brew, loved it!

 

[Hobanon]

Just had Mikkellers Galena single hop IPA and immediately bought a pound of Galenas for SMaSH duty. Getting busy this Sunday, can't wait.

 

[Stubblejumper]

12lb Vienna
4oz hallertau (60, 30, 5, dry)
WLP Kolsch/German Ale

 

[speeddemon190]

well my vienna/centennial didnt turn out the way I wanted it (so far). 2 weeks primary at 60* (ambiant air temp) 4-5 days cold crash. 1 week bottle.

I tasted right before cold crashing and tasted good, right before bottling still tasted good. Then I tried 1 bottle after a week in the bottle and it was really soapy tasting. Im hoping maybe it was oxiclean residue and its just this bottle. Im going to let the rest sit another 1-2 weeks and try them. hopefully it only affected a few bottles and not the entire batch.

 

[madman960]

I soak my bottles in warm water with vinegar for about 15 minutes. Then I add some baking soda to each bottle. After the fizzing stops; they soak for 10 more minutes before getting rinsed and dunked in a star san solution. I do the same with my LBK. Works like a charm.

Bill

 

[speeddemon190]

I soak my bottles in warm water with vinegar for about 15 minutes. Then I add some baking soda to each bottle. After the fizzing stops; they soak for 10 more minutes before getting rinsed and dunked in a star san solution. I do the same with my LBK. Works like a charm.

Bill

after they soak in the oxiclean i also rinse and soak in star san which confuses my as to why there would be left over residue. Ill just wait and see how it turns out after a few more weeks. Only batch so far 10+ that has had this taste. If my future batches see it then ill start to troubleshoot

 

[HopHound12]

Just Kegged my first SMaSH it was a MO/EKG mostly late additions and a 1 OZ dry hop. Fermented with WLP 023, the hydro sample tasted like sweet nectar cannot wait until it is carbed up and ready to go. Sometimes simple things can be beautiful!

 

[bizarrojosh]

I'm doing a session saison smash:

9lbs Pilsner
1oz Tettnang first wort hop
1oz Tettnang 5 min.
Wyeast 3724 - belgian saison

I love tettnang and use it in my hefes. I hope it turns out good in a saison!

 

[MaxStout]

German blonde ale (BIAB):
11 lbs. Bohemian Pilsner
Mash 149
90 minute boil
1 oz. Hallertau Mittelfrueh, 60 mins.
1 oz. Hallertau Mittelfrueh, 15 mins.
1/2 oz. sweet orange peel, 15 mins.
US-05, ferment 63F 2 weeks, bump up to 68F 1 week
OG 1.054, FG 1.008, 6% ABV
Carb to 3.0 vols.

It made a refreshing lawnmower beer.

 

[urbanmyth]

This is my next SMASH, which I haven't been doing too much of lately for some reason:

OG: 1.040
FG: 1.011
ABV: 3.9%
28 IBU

8# Floor Malted Bo Pils

1oz Styrian Goldings at 90, 20 and 0 minutes.

Wyeast 3522 Ardennes Yeast

 

[bluehende]

This was my first brew day ever. I went with 2-row and Cascade for an all grain 2.5 gallon batch. I just cracked it the other day, per another thread I started, and it came out WONDERFULLY.

It was however my first batch so I can't compare to anything. I can however, with 100% honesty, say that this is currently the best beer I have ever brewed! Hahahahah



We will see if it is beaten out by any of the others I have aging

Kind of like you. I made this for my first all grain. A simple 2-row and cascade fermented with s-05. I kept it at 24 IBU's as it was for taking to a byob rehearsal dinner for my sons wedding. It came in a little high at 5.9% alcohol. I will say it was good. At the rehearsal dinner I had 2 of my beers and 6 craft beers to chose from. This simple smash was consumed at the rate of all the others combined until it was gone. 3 people told me it was the best beer they have ever had. One was my BIL that is a die hard coors light drinker. One was a die hard craft beer drinker. You cann't beat a simple blonde smash to appeal to everyone. I have a rebrew fermenting right now This time I did add 1 lb of vienna to give it a bit more character.

 

[breckenridge]

I've only done one so far, a 10 gallons of 2-row/Centennial AIPA: 1.072 OG, 62 IBU per Beersmith. Sparged off the first 2 gallons and boiled them down to about 0.5 gallons for kettle caramelization yumminess (refractometer initially read 1.088, eventually read way off the scale), then 3 oz whole leaf Centennial at 60', 2 oz @ 10', 2 oz @ 5', 2 oz @ flameout (10 minute whirlpool), and 5 oz for dry hop in secondary. WLP001 yeast. Basement was a little cold, so FG came out kinda higher than I expected, in the 1.020's, but the residual sugars are actually quite nice. Not sure if they came from lower temps, increased unfermentables from caramelization, or a combination.

Next weekend I'm starting a series (probably will go for a couple years, doing this every 3 months or so), of English SMaSH partigyle barley wines/bitters with WLP007. Per braukaiser's calculator, I should be able to get roughly 5 gallons of 1.090 barley wine and 5 gallons 1.040 bitter from a half sack of grain for each of these batches. First up: Golden Promise and Bramling Cross!

 

[InLimbo]

At the risk of heresy, has anyone ever done a "cheater" SMaSH with a clean bittering charge of warrior or magnum, and then used the real flavor hop for the rest of the brew? I'm thinking about trying a MO/AM cheater smash with warrior for bittering. My thinking is that with the high alpha content, I can use much less hops and get the same about of bittering.