SMaSH multi step mashing?

[Lithium]

[SIZE=10.5pt]Hi everyone,[/SIZE]

[SIZE=10.5pt]I plan on brewing a couple of APA SMaSH beers this weekend and would like to know if anyone has a mash schedule that they prefer? I have about 13 all grain brews under my belt, some good and some baaad but I have never done a SMaSH beer. I thought I would get back to basics rather than throwing everything, including the kitchen sink in there. [/SIZE]

[SIZE=10.5pt]The malt I will be using is Burton Australian Ale malt (this is 2 row right?). The hops I will be using in the 4 brews are Citra, Galaxy, Centennial and Halertu Mellon. My system is an 80ltr recirculating electric BIAB with no chill cubes. [/SIZE]

[SIZE=10.5pt]My concern is allot of people seem to suggest that you can make 'ok' beer with single malt, but never 'great' beer with single malt. Is this true? Can a better SMaSH beer be produced using multi step mashing or am I wasting my time? [/SIZE]

[SIZE=10.5pt]Cheers![/SIZE]

 

[The Judge]

You could make it a bit more robust on the palate by hitting alpha-amylase temps for longer (bigger mouth feel) and using a yeast that is going add something more complex to the profile. I would do a short step (5 mins) through the beta temps just to make sure you get a reasonable attentuation. Isn't the premise of a SMaSH to only use one hop?

Edit: just realised you meant you're doing 4 separate brews!

 

[verysupple]

There are a few (possibly many) commercial beers that only use one malt and many that use only one hop. I don't know how many are SMaSH, though.

I think you can make a great SMaSH beer, but you have to be aiming for an appropriate style. An extreme example being stout obviously isn't going to work, but a realistic example is that a best bitter definitely could work.

I think if the base malt has enough of the character you're looking for (I haven't used BB ale so I don't know if it would qualify) then there's no reason why you shouldn't be able to make a pretty decent SMaSH APA.

Step mashing may change the mouthfeel, body, etc. of the beer but it won't really change the flavour. Step mashing applies exactly the same way to SMaSH brewing as it does to any other beer - when well done can improve certain aspects (not really flavour) and when done poorly can detract from the beer. If you want to try step mashing just to see what it's like / what it does for the beer, then go nuts, but there's no reason to do it just because it's a SMaSH.

 

[Midnight Brew]

Its an expriment worth trying to get a gauge of what it does to a beer.

SMASH wise I think do either a longer boil of say 2 hours or draw off a few litres and reduce it right down and add it back in. Still a smash but should have a much more complex malt character.

 

[Lithium]

Thanks heaps! So far I have decided to try a 90min boil instead of 60min and use MJ 07 british ale yeast instead of US-05.

Now to research alpha/beta-amylase rest to figure out times/temps and the effects.

Cheers

 

[tugger]

This may help.

 

[manticle]

While I am a fan of step mashing, if you are trying to simplify ingredients, why are you complicating mashing? Go to basics, start there and tweak according to desired result, especially if you need to learn the whys and wherefores of enzymatic effects and behaviour in the mash.

 

[Blind Dog]

Hi everyone,

My concern is allot of people seem to suggest that you can make 'ok' beer with single malt, but never 'great' beer with single malt. Is this true?

Cheers!

No. It's b****cks. You can brew great beer with just a single malt - Pilsner Urquell, TT Landlord, hop back summer lightning are 3 brilliant single malt beers that spring to mind. theyll be a heap of others too. no need to get complicated either. You'll learn way more just changing one thing at once and keeping detailed notes as you go

 

[sponge]

I often cheat with some heritage xtal or caramunich in a MO or munich SMASH, respectively.

Or you can modify some of the base malt yourself to add some complexity to the grist.

 

[mje1980]

Just don't sour the mash, that's not a modification at all apparently.

 

[tugger]

Vienna makes a great smash.

 

[Lithium]

Well i am half way through my mash! I have decided to go with beer smiths 2 step light body profile. This is 30min @ 50deg, 75min @ 64.4deg and then mash out at 75.6deg for 10mins. With my system its pretty easy to do, so i will see how this turns out and then adjust from there. I am doing double batches with 90min boil and no hops except for cube hop at 95deg and dry hop (have never tried this). I have calculated the cube hop in beersmith as 20min boil additions. Hope it tast good or even just ok so i can tweek from there. Thanks for all your input and i will keep people posted if interested.

Cheers