SMaSh for sure, but is it American, Belgian or British?

[yeastforbrains]

Greetings fellow brewers.
Brewed yesterday and currently going mad in my fermenter, but, considering the American hops, the Belgian grains and the English yeast, is this an American, Belgian or British SMaSH? What tweaks would YOU do to make it the one or the other?

First post with US units:

NAME: Qatpiz Smash

Recipe specifics:

Style: That's the question
Efficiency: 77%
Batch size: 6.1 gal
Boil volume: 7.7 gal
G: 1.062
FG: 1.016
Bitterness (IBU): 48.1
Color (SRM): 5.4
ABV: 6.1%

Grain/Sugars:

13.23 lb Two-row (Belgian), 100.0%

Hops:

0.53 oz Cascade (AA 6.6%, Pellet) 60 min, 10.0 IBU
0.53 oz Cascade (AA 6.6%, Pellet) 50 min, 9.5 IBU
0.53 oz Cascade (AA 6.6%, Pellet) 40 min, 8.8 IBU
0.53 oz Cascade (AA 6.6%, Pellet) 30 min, 7.7 IBU
0.53 oz Cascade (AA 6.6%, Pellet) 20 min, 6.1 IBU
0.53 oz Cascade (AA 6.6%, Pellet) 10 min, 3.6 IBU
0.53 oz Cascade (AA 6.6%, Pellet) 5 min, 2.0 IBU
0.53 oz Cascade (AA 6.6%, Pellet) 1 min, 0.4 IBU
1.06 oz Cascade (AA 6.6%, Pellet) dry hop

Yeast/Misc:

Danstar Windsor, 1.0 unit(s), Yeast

Recipe Notes:

My idea of a single malt, single hop recipe. Will ferment on Windsor to get high maltiness, but mash low to get Windsor to somewhat attenuate.

Batch Notes:

Jan 20 Brewday
Mash in 4,75 US gals. at 144°F for 80 mins. Batch sparge with 4,5 US gals. Boiled 7,7 US gals. for 90 mins
Added some generic, dry ale yeast during boil (as nutrition for Windsor.)
Collected 6,1 US gals. to fermenter. OG==1.062
Aerated wort and pitched rehydrated Windsor into wort at 69.8°F

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And for those more fluent in European units (like myself):

NAME: Qatpiz Smash

Recipe specifics:

Style: That's the question
Efficiency: 77%
Batch size: 23.0 l
Boil volume: 29.0 l
OG: 1.062
FG: 1.016
Bitterness (IBU): 48.1
Color (SRM): 5.4
ABV: 6.1%

Grain/Sugars:

6.00 kg Two-row (Belgian), 100.0%

Hops:

15.00 g Cascade (AA 6.6%, Pellet) 60 min, 10.0 IBU
15.00 g Cascade (AA 6.6%, Pellet) 50 min, 9.5 IBU
15.00 g Cascade (AA 6.6%, Pellet) 40 min, 8.8 IBU
15.00 g Cascade (AA 6.6%, Pellet) 30 min, 7.7 IBU
15.00 g Cascade (AA 6.6%, Pellet) 20 min, 6.1 IBU
15.00 g Cascade (AA 6.6%, Pellet) 10 min, 3.6 IBU
15.00 g Cascade (AA 6.6%, Pellet) 5 min, 2.0 IBU
15.00 g Cascade (AA 6.6%, Pellet) 1 min, 0.4 IBU
30.00 g Cascade (AA 6.6%, Pellet) dry hop

Yeast/Misc:

Danstar Windsor, 1.0 unit(s), Yeast

Recipe Notes:

My idea of a single malt, single hop recipe. Will ferment on Windsor to get high maltiness, but mash low to get Windsor to somewhat attenuate.


Batch Notes:

Jan 20 Brewday
Mashed in 18 liters at 62°C for 80 mins. Batch sparged with 17 liters. Boiled 29 liters for 90 mins.
Added some generic, dry ale yeast during boil (as nutrition for Windsor.)
Collected 23 liters to fermenter, OG==1.062
Aerated wort and pitched rehydrated Windsor into wort at 21°C


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[mattd2]

International SMaSH????? UN SMaSH?????
Personally a SMaSH for me is more about learning a particular hop/malt than fitting it into a box. For that part I generally try and use a very nutral ale yeast like US05.
if you really want to fit it into a country I would got:
US: US 2-row & US05
UK: UK pale & Fuggles or EKG
Belgian: since a lot of "Belgium" beers are more notable for their yeast character than malt/hops I wouldn't consider a Belgian SMaSH, but if you did maybe a Nobel variety and any of the Belgian yeasts

 

[elkshadow]

I just did a beer that was a big English brown grain bill, hopped like an American IPA and French Saison yeast. I called it Frankenbeer.

I think the yeast usually defines what it is.