Help tinkering with a smash

Beer Recipe Design
1

Brewed NB’s smash–just 2 row pale and simcoe (Bry-97 yeast). Love the aroma and flavor, got great attenuation (1.005). It’s just missing something in the finish, I’m thinking it needs just a touch of residual maltiness/sweetness. Am I right in thinking if I brew this again that adding just a touch of some sort of crystal malt would help? Never developed a recipe myself but I’m starting to learn a little (I know I need to get one of the good primers out there).

This is the all grain version and I do BIAB and use brunwater. Used the yellow balanced profile.
Any suggestions appreciated.

Thanks,

Ron

2

Everyone’s taste is different but I think you’ve got a good idea. I’ve made a couple of SMaSHes now and although I like them, I think adding something like crystal will make them even better. (Maybe that’s why most beers have more than one grain, haha)
If fact, just 10 minutes ago I bottled a Marris Otter/Cascade SMaSH myself. With this one I plan to add a half pound of crystal and maybe a bit more hops next time.
BTW, I have the NB SMaSH here and hope to brew it within a month.

3

I think that’s the thing with SMaSH beers. While they’re good for what they are, the ones I’ve had are just missing something. To make a really great beer, I think you just need a little more complexity than what you can get with one. Adding a little crystal to the grist would be a nice way to see how it changes the beer. Rather than the crystal, though, I think I would add a pound or two of Vienna or Munich to make the malt shine a little more.

4

If you are comfortable with adjusting your water, why not adjust it with more chalks for slight balance toward maltiness?

5

Thanks for the good ideas guys. Drinking one of these right now. I really like it, just think it could be a little better. May just split the next batch 3 0r 4 ways.

:cheers:

Ron

6

Also, ifn you have the room for an extra fermenter or more, then the yeast is another fun way to use a SMASH. I’ve got one gallon jugs and three gallon jugs and have toyed with the yeast’. As far as adding a half pound of crystal, which I think will over power your SMASH, try 4 oz. I like to creep up on the specialty flavor. Sneezles61

7

If you are looking for a residual malty sweetness, simply raise the Mash temp 2 or 3 pts. This will A) maintain recipe as a SMASH-style B) raise your FG (5 is a little low) C) retain more residual sugars.