All pilsner malt, all saaz/hallertau/sterling etc. would be the classic SMaSH beer, IMO. I think an all munich red ale hopped with a butload of chinook or columbus would also work well.
SMaSH Brews
Started by
Humperdink
, Dec 15 2009 01:03 PM
25 replies to this topic
#21
orudis
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Posted 16 December 2009 - 07:08 PM
#22
*_Guest_Matt C_*
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Posted 17 December 2009 - 02:26 PM
Ken if I remember correctly I believe Michelob is all 2row and some Hallertau or spalt if i'm not mistaken.
I think another plus of the SMaSH idea, aside from really getting a feel for grain & hops, is using a yeast that will stand out. You could charge up the beer by using something off-the-map like White Labs 08 Patriot or 1332 Northwest, a Belgian strain, etc. and let the yeast take center stage. And because you're using a simple grain bill, you'd get a better taste of it. Also, you could be really heavy-handed with the hops and let them stand by themselves with a neutral yeast. I'd bet some of the boring, American-style swills are SMaSH... American Pilsner or pale malt, Hallertau or Tettnanger and American lager yeast. Cheers.
#23
Big Nake
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Posted 19 December 2009 - 05:56 PM
Good stuff. The funny thing with this is that you could take 100% pils or 2-row, all Hallertau or Spalt and then use 20 different lager yeasts and have 20 different beers. Think about how that simple grain & hop combination would allow for all of those lager strains to take center stage. Wyeast 2000, 2001, 2007, 2035, 2105, 2124, 2042, 2206, 2278, 2782, 2633, 2308, White Labs 800, 802, 820, 830, 833, 838, 840, 940. Wow, some nice combinations for sure. The scary part is that I pulled all of those numbers out of my head. Boo, scary.Ken if I remember correctly I believe Michelob is all 2row and some Hallertau or spalt if i'm not mistaken.
#24
richt
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Posted 21 December 2009 - 10:11 AM
I am almost through the second keg of my first SMaSH beer, an APA, which was also my first all grain after several years of extract and partial mash.25 lbs Weyermann Light Munich (10 lb batch)1 oz Summit FWH1 oz Summit @ 602 oz Summit @ 152 oz Summit @ flameout1 oz Summit in each kegThis was supposed to be an IPA but I massively undershot my target gravity so it turned out to be a low gravity APA with IPA hopping rates (90ish IBUs). It's not overly bitter though, but there is a very pronounced hop flavor and aroma that can't be beat, with a nice malt backbone that stands up to it. Very tasty brew, one of my wife's favorites. I wish I had more Summit hops!
#25
ChicagoWaterGuy
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Posted 21 December 2009 - 01:21 PM
I recently brewed an APA with all esb malt and 50 ibus worth of cascade/centenial blend all added at 10 min. If it turns out nice, I'll have to brew it again with a single hop. Single malt, single hop and single addition. SMSHaSA?
#26
stellarbrew
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Posted 22 December 2009 - 09:49 AM
I recently did the following Maris Otter/Centennial SMaSH:6 gal batch11 lbs. Munton's Maris OtterWhole Centennial (11.2% AA), additions as follows: 0.33 oz. - 60 min. 0.33 oz. - 20 min. 0.33 oz. - 15 min. 0.50 oz. - 10 min. 1.00 oz. - 5 min. 2.00 oz. - flame out 3.00 oz. - dry hopOG = 1.055calc. IBU = 36mash @ 122F for 10 min., 155 F for 90 min.yeast = US05 dry, 1 pkg.This beer has a wonderful citrus flavor and aroma, with a nice biscuity background.Bitterness is slightly harsh, and seems like way more than the 36 IBUs calculated.I think if did this one again, I'd do it with an OG more like 1.065, and would mash at about 158 F for more residual sweetness to balance the hoppiness.
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