SMASH recipe: toasting grains=cheating?

[domdom]

i'm planning to do a maris otter/EKG SMASH soon. i've seen a few articles about how toasting/soaking and toasting grains can add more complex flavors. my original plan was to do 10lb of MO and about 2oz EKG at 60min and 1 oz EKG at 5 min. i'm now pondering doing 8 lb MO, 1lb toasted, and 1lb soaked and then toasted. Safale 04 for yeast. I was wondering if this was considered too far out of line for a SMASH. it might just come down to if i have the time to do it or not.

 

[NoIguanaForZ]

I would say SMaSH implies one type or quality of grain going into the mash tun. I'm actually planning to do a Strong Scotch Ale as Golden Promise/EKG SMaSH next, though, using a generally extended, aggressive boil and high-temperature holds, and boiling the first runnings down to syrup, to get the color and melanoidin flavors "~right," so that might be an option to consider if you want to stick to the literal SMaASH definition.

 

[mattdee1]

Sounds like a SMaSH to me. I guess...?

Not to be a smartass, but to me the more pertinent question is the following: if you want to try out a technique -- and especially if the result is good -- who cares if it's a SMaSH or not?

 

[m00ps]

I dont see the issue. Who the hell cares? There isn;t even a bjcp SMaSH category that can say you did it "wrong". I did 2 or 3 SMaSH beers back in my earlier batches and toasted 1/2lb of some of them.

The soaking and toasting though, will basically yield you MO-based crystal malts.

 

[oujens]

Don't over think it. If you want to experiment with toasted grain then do it! Part of the idea behind a SMaSH is to identify the flavor contribution of one grain and one hop. Taking this approach will allow you to taste the combination of toasted and regular MO. Then you can decide if you want to use the same base or make alterations for future brews.

 

[pvpeacock]

According to the International Single Malt And Single Hop Certification Society, Rule 72.543(C)(2)(f)(iii), sub-paragraph xp-67(b), intentionally toasting any portion of the malt disqualifies a beer from certification as a SMASH. Sorry. You could just call it beer though.

 

[Spartan1979]

I would say it's no longer a SMASH. What's the difference between making another type of grain or buying it?

 

[SilverZero]

According to the International Single Malt And Single Hop Certification Society, Rule 72.543(C)(2)(f)(iii), sub-paragraph xp-67(b), intentionally toasting any portion of the malt disqualifies a beer from certification as a SMASH. Sorry. You could just call it beer though.

I am sick and tired of the ISMASHCS lording all these rules over us! REBEL!

 

[UndeadFred]

Technically no. And you'll do that making the base grains in the oven to speciality grain thing only once, especially if you try to make Caramel malts.

It is worth doing, especially for brown malts and ones you can no longer buy, and to learn the process. But it is a lot of work to save $0.40/lb...

I recommend trying to make the "mashed in hull" Caramels once though. When you do that.. sample some of the grains at about every 5 minutes. You will not believe how the flavors change from sample to sample. You will never even think about using one-half as much 40L to replace 20L if you do that.

But once you start roasting your malts, technically it's a different grain and not a SMaSH. As long as you are not entering a "SMaSH" competition, who cares?

 

[pvpeacock]

The one dissenting judge on the ISMASHCS

 

[BarkingSpider]

I would think on a technical level that it wouldn't be a SMASH, but I do like the idea!

 

[domdom]

yeah, i'm liking the idea of the experiment more than being religious on if it's true SMASH or not. planning to do a 1/2 lb toasted and 1/2 pound soaked.

 

[NoIguanaForZ]

yeah, i'm liking the idea of the experiment more than being religious on if it's true SMASH or not. planning to do a 1/2 lb toasted and 1/2 pound soaked.

Yes, but "Is it reasonable to apply a particular label to This Thing that's sort of in the direction of what the label usually means, but also different" and "is This Thing worth doing" are two different questions.

 

[smyrnaquince]

According to the International Single Malt And Single Hop Certification Society, Rule 72.543(C)(2)(f)(iii), sub-paragraph xp-67(b), intentionally toasting any portion of the malt disqualifies a beer from certification as a SMASH. Sorry. You could just call it beer though.

And +1 to the sentiment. A SMASH. Would not involve the roasting, etc., but who cares?

 

[jammin]

Why are people constantly trying to get cute with SMaSH beers?

It's a simple concept... if you want a variety of malt in your grist, don't brew a damn SMaSH.

I don't get the obsession to try and call it a SMaSH when it's isn't... FFS

 

[BarkingSpider]

It's closer to the concept of "brewing on the ones"
[ame]https://www.youtube.com/watch?v=0sSKHzmhrzY[/ame]