To SMaSH or not to SMaSH, what hop is the question...

[Leapsandbounds]

So I made a cascade, Columbus,and centennial IPA which turned out very tasty. I want to make a SMaSH beer with one of these but which should I use? I was leaning towards cascade but which do you think would be the best?

 

[Silver_Is_Money]

For an IPA, Centennial would be my choice. But I'm too old to get in line with the IPA generation, and I'm more in line with the idea of making a nice Pilsner SMaSH using Saaz.

 

[SoCal-Doug]

Pilsner, Saaz. Lager yeast or a clean ale yeast. Something clean like Nottingham or 029. Ferment it cold. It's a truly wonderful, simple, and refreshing thing.

 

[MaxStout]

I like Centennial as a good, all-around hop. Bittering, late-addition, whirlpool, dry-hopping, it's excellent in all of those.

 

[Leapsandbounds]

I’m starting to think that centennial might be the way to go.

 

[Iseneye]

I have done single hopped Cascade and Centennial (2 Hearted Clone). My preference is Cascade because I get a bit of a soapy flavour from Centennial.

 

[papz]

Take the wort and split it into 3 separate smaller boils using each hop individually.
Then do a side by side taste comparison when they are done.

 

[lschiavo]

Also, use a small enough quantity of hops that you may notice the malt. Any old malt will work.

 

[AkTom]

Sounds like a smashing idea.

 

[VTX1300]

My favorite is Mosaic. 3oz spread out from FWH to WP. Used with Maris Otter malt and WLP007 yeast. This is my house ale and I always have this one on tap.

 

[Miraculix]

Cascade or something more noble, as you have already more American hops covered. Maybe perle or hallertauer mittelfrüh or saaz. I really like the idea to split the batch and to use multiple hops for side by side tasting.

 

[Leapsandbounds]

My favorite is Mosaic. 3oz spread out from FWH to WP. Used with Maris Otter malt and WLP007 yeast. This is my house ale and I always have this one on tap.

I really need to get my hands on some mosaic. I’ve had a couple of beers that use it and they were great.

Take the wort and split it into 3 separate smaller boils using each hop individually.
Then do a side by side taste comparison when they are done.

I wish I could but my wife hates the smell and I’d have to use the kitchen stove. I could try and brew a couple of SMaSH beers over a The next week though...

 

[Lefou]

Single malt, single hop ?
Not sure about your taste in hops, but the safest, fastest converting malts to use will be Pilsner, Vienna, pale ale or light Munich. I prefer noble hops as they can allow the malt flavors to come through well. To get the malt without overt bitterness be conservative with the hops and keep the bitterness-to-gravity ratio moderately low, somewhere near .3 -.4.
This can get you a slight sweetness that isn't too noticeable compared to the hops.

As a kid, I loved the smell of Cream of Wheat. Still do. I'd hazard a guess most beer drinkers would, too.

 

[Csuho]

columbus and pilsner would be my choice. I did a american wheat with all columbus and I got a lemon peel character outta it. It was very nice.

 

[Northern_Brewer]

I have done single hopped Cascade and Centennial (2 Hearted Clone). My preference is Cascade because I get a bit of a soapy flavour from Centennial.

Do you get a soapy flavour from coriander/cilantro? Around 1 in 6 people do, and there seems to be a genetic component to that that probably involves the OR6A2 gene among others. Given the chemicals involved and the way only some people get the soapy thing from Centennial, I wonder if there's a connection.

Of the three, another vote for Centennial - but of course nothing beats EKG....

 

[Andre3000]

I'm almost ready to serve a Vienna Cascade smash after drawing inspiration from other threads on this topic.

1.059 OG
.5 oz at 60
1 oz at 10
1 oz at 5
1 oz at FO
2 oz dryhop


Fermented out with 1272 to 1.011. It's still carbing up but from what I can tell its absolutely delicious. I should have DH'd more given that these Cascade are getting to be on the old end.

 

[Leapsandbounds]

I’ve decided to go with centennial. I have almost a pound of the stuff and really like Bell’s two hearted Ale. I’m probably gonna try a Pekko SMaSH at some point too.

I’ve already doughed in but here’s the plan.

2.5 gallon batch
15 minute boil (I lack adequate time to do longer boils)

5lb 2-row

.5 Oz centennial at:
15
10
5
Flame out.

US-05

 

[Miraculix]

I’ve decided to go with centennial. I have almost a pound of the stuff and really like Bell’s two hearted Ale. I’m probably gonna try a Pekko SMaSH at some point too.

I’ve already doughed in but here’s the plan.

2.5 gallon batch
15 minute boil (I lack adequate time to do longer boils)

5lb 2-row

.5 Oz centennial at:
15
10
5
Flame out.

US-05

Sounds good to me!

 

[stosh]

Take the wort and split it into 3 separate smaller boils using each hop individually.
Then do a side by side taste comparison when they are done.

I wish I had done what papz recommends...Next time I will.

I made a Vienna/Cascade SMaSH that turned out awesome. One of the better beers I've made. I cold crashed and fined with gelatin and it came out crystal clear.

A friend of mine, who prefers heavy, hi octane beers, even liked it enough to go back for seconds. It could turn out to be my standard issue house beer.