SMaSH

[Tony B]

The only smash I’ve done was an APA with Briess brewers and mosaic. It turned out pretty good. I was thinking of trying a different combo soon using Weyerman Munich 1 and centennial. What do you guys like for a smash APA?

 

[redrocker652002]

I used the basic recipe from a single hop kit I got from Morebeer and just sub out different hops. If I remember right it was 10 pounds of pale or xtra pale and 4 or 8 ounces of Crystal 15. Magnum for bittering and 1 ounce each at 15 and 5 with 1 ounce of dry hop. I have been meaning to do a few so I can do a side by side comparison, but have not as of yet. I think my next one is going to be either Nectaron or Superdelic (I only want to try this one cause I really dig the name, LOL)

 

[Kickass]

That combo seems like it might clash but you only know if you try. The deep maltiness of Munich and the citrusy/grapefruit of centennial don’t go well in my mind.

I’d pair Munich with a noble hop or centennial with a North American malt. The old adage, what grows together goes together comes to mind. Maybe that’s narrow minded?

 

[Tony B]

All I have in the freezer at the moment is centennial, chinook, mosaic, magnum and about an ounce of tettnang. I probably won’t restock for a month or two, so trying to use what I’ve got. I also want to try smash recipes with MO and Vienna. Maybe MO and centennial?

 

[redrocker652002]

I did a SMASH as outlined in my first post with Chinook and it was very bitter. Not my fave by any means. Maybe with the MO it might be better, but in my experience, and believe me it is not that much, I found Chinook to be good in the bittering but not on a full scale SMASH. Now, Mosiac I did as well and I liked that one. I cannot say why cause I did it quite a while ago, but remember it being a good beer. Magnum, I believe, would be much like Chinook. Pretty overpowering and bitter, but I have not tried that one so your results may vary. Keep us posted.

 

[AlexKay]

Magnum late in the boil gives lovely reminds-me-of-noble aromas. A+, would recommend.

 

[Closet Fermenter]

. I also want to try smash recipes with MO and Vienna. Maybe MO and centennial?

I have used the online “Beer Blender” to get a few recipes. Entering Smash with Maris otter, and Centennial hops got the following:

 

[worlddivides]

I've got a 100% Pilsner malt, 100% Simcoe West Coast Pilsner in my keg right now. Very tasty. For ales, I've done a lot of the classics (100% pale malt, 100% Citra, for example or 100% Marris Otter, 100% Mosaic).

Of the hops you have on hand, I'd probably go with Centennial, though Mosaic would be great too. Chinook could also be nice in a SMaSH. I personally wouldn't do a SMaSH with Magnum or Tettnanger.

 

[tracer bullet]

I personally wouldn't do a SMaSH with Magnum or Tettnanger.

I totally would! With pilsner malt and lager yeast. Mind the Magnum IBU's of course and bias the majority of it to go in late, but agreed with what was mentioned - it actually has a nice taste and smell.

I use it mostly for bittering, same with most people, but it can do more than just this.

If you have some in the future, crush a pellet in your fingers, put a lager in your mind, and then give the magnum a smell.

 

[worlddivides]

I totally would! With pilsner malt and lager yeast. Mind the Magnum IBU's of course and bias the majority of it to go in late, but agreed with what was mentioned - it actually has a nice taste and smell.

I use it mostly for bittering, same with most people, but it can do more than just this.

If you have some in the future, crush a pellet in your fingers, put a lager in your mind, and then give the magnum a smell.

While I've never used Magnum for anything other than bittering, I have used Tettnanger as a late-addition hop before (though I think the latest I've ever added Tettnanger was around 10 minutes). It wasn't in a SMaSH and it didn't taste bad by any means (I do like Tettnanger's flavor), but for SMaSH beers, I generally try to draw the characteristics of the specific hop out as much as possible, which is just something I've never considered doing with Magnum or Tettnanger. With the "late" addition of Tettnanger, it was much more restrained and kind of in the background than most hops I'd use there. I'm sure you could make excellent lagers with just Pilsner malt and just Magnum or Tettnanger. It's just not what I'd personally use.

 

[UdonPete]

All I have in the freezer at the moment is centennial, chinook, mosaic, magnum and about an ounce of tettnang. I probably won’t restock for a month or two, so trying to use what I’ve got. I also want to try smash recipes with MO and Vienna. Maybe MO and centennial?

MO and Citra is a very good combo