SMSSMASH

I haven't done this as an experiment per se, but I can think of at least one recipe I've done offhand (Bo Pils) that fits that description.

 

I do a light Spring style IPA with 90% 2-Row, 10% Munich, and all Citra. It's awesome.

 

I'll just leave this here: Brewing on the Ones

 

I really like this idea but from previous experience 10% biscuit malt is IMO too much. For your intentions I would do 5% of this particular specialty malt to avoid an overly crackery/buscuityness.

 

How about SMSBHSAHSY? Anyone doing SMSBHSAHSY?

 

I'll bite...

Single Malt Single British Hop Single A H Single Yeast?

Help! what does SMSBHSAHSY mean?

 

I had Single Malt Single Bittering Hop Single Aroma Hop Single Yeast

 

nothing wrong with 100% base either

 

That's a bingo!

 

What's your 90% malt? What hop are you thinking? This should work out fine but I'm more familiar with victory. I'm usually 5-10% with it and it works great.

 

Stone Arrogant Bastard is rumored to be base malt, Special B, and Chinook throughout, with the house yeast.

 

I see some experimentation with that on my driveway happening this year. I really love that beer.

 

Excellent idea. And I bet you find that simplicity frequently translates into delicious-nicity. Actually I don't think I've used biscuit malt yet, perhaps I should try that too.

I have made a double smash with munich/vienna and two kinds of hops. That one was pretty good, but it (and one with straight vienna) have taught me that I prefer munich over vienna malt as a straight up malt, or as a mixed malt with regular base malts. I also made a beer with munich (I and II) and caramunich (I,II,III), with one lb of caramunich (total) for 12 lbs total grain. That taught me that I don't particularly care for caramunich that much, but the beer is drinkable.

Most of my smash beers have come out pretty good tho. Petite saison smash and munich/bravo have been my favs so far. I'm drinking batch 2 of petite saison smash now, all pilsner malt, 6 oz willamette (mostly late, low IBUs), and T-58. Yeast wise I think I like 3711 better for this beer, but T-58 has its merits too (it's sweeter and not as dry as the beast aka 3711 will take you). The willamette kicks ass tho, I'll make it again with 6oz willamette.

 

American 2row + 7% biscuit will have a simple malt bill with just a tiny hint of toasted character. Another way to get that would be to use an American Pale or for a bit toastier thing then an English pale malt would do it. Building a recipe piece by piece is a good way to learn how ingredients impact the overall product.

 

simple Porters/stouts are a good way to try out roasted malts

95% base malt
5% black patent or roast barley or chocolate etc

one hop addition at start of boil


Has anyone tried an ale with something like pale+ 10 or 20% or so of brown malt? could be quite tasty with the right hops and yeast