“Simplicity is the Ultimate Sophistication” – Leonardo da Vinci
I like to think Ole’ Leo was referring to homebrewing, and specifically to SMaSH beer – the model of brewing simplicity.
What’s a SMaSH beer you ask?
It stands for Single Malt and Single Hop. I recently discovered it while spending way too much time on my favorite forum, HomebrewTalk. Inspired, I created my first SMaSH homebrew using Vienna Malt and Simcoe Hops.
The SMaSH Philosophy
Here’s the idea. You brew a beer using only one type of malt and one type of hop. That’s it.
Homebrewers will immediately see that this is contrary to current brewing wisdom. In these days of imperial this and barrel-aged that, a beer this simple seems like a trip back to the caveman days.
And therein lies its beauty.
A simple beer recipe can taste just as good as a complicated one.
It Makes you a Better Brewer and Beer Drinker
The great thing about SMaSH beers is that they train you to identify specific ingredients. In an IPA with 5 hop types, it is near impossible to pick out one particular variety. Same goes for a recipe that uses 7 different malts.
With a SMaSH beer, you know exactly which malts and hops contributed the flavors and aroma you experience. You can use that knowledge to pick out those flavors in other beers and to improve your homebrewing recipes.
So how did mine turn out?
Fantastic, really.
Technically an American Pale Ale, it’s got a pleasant toasty flavor from the Vienna malt which also contributes a dose of sweetness to balance the beer. The moderate simcoe hopping gives off pine and citrus flavors and are very aromatic. In short this beer is crisp and refreshing while maintaining great taste.
Plus now I know exactly what Vienna malt and simcoe hops taste like.
The recipe is below for those wishing to try their hand.
Vienna-Simcoe SMaSH Beer Recipe
Style: American Pale Ale
Type: All-Grain
Batch Size: 5.25 Gallons
Efficiency: 73% Efficiency
Pre-boil Gravity: 1.042
Original Gravity: 1.052
Final Gravity: 1.010
Estimated ABV: 5.5%
Estimated IBU: 39
Grain Bill
12lb. Vienna Malt
Mashed at 155 degrees F for 60 minutes
Hop Schedule
0.5 oz. Simcoe (60 min)
0.5 oz. Simcoe (15 min)
1.0 oz. Simcoe (flameout)
Yeast: Safale US-05
I think Leo would be proud of this beer.
What do you think of the SMaSH concept? Have you brewed one yourself or plan on it?
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{ 16 comments… read them below or add one }
I think its a great concept and fits in nicely with your ‘beer newbie’ topics really. I’m still a noob too, and while I know what a hoppy beer or a malty beer tastes like, I can’t tell one hop variety from another! Curious to hear the results others might have had brewing it. Here’s a question – are there any SMaSH beers commercially available?
.-= Scott-TheBrewClub´s last blog ..Hook Norton Double Stout – English Ale Review =-.
Nice write up Billy!
As you know, I have also brewed some SMaSH beers…I took 10lbs of 2-row, and paired it with 2oz of Cascade.. The citrus finish is both very crisp and refreshing! This is a great way to learn what malts and hops taste like!
In have taken a break from mostly everything for awhile…lol, but I plan on brewing again soon. Maybe another SMaSH????
An important thing to remember is that you do not HAVE to brew 5+ gallons to experiment. Simply cut you recipe in half, and brew 2.5 gallons….It is that easy!
Tim
@Scott I’m still a beer noob too buddy. I’ll identify the hops as floral or piney, but saying exactly what variety they are is a stab in the dark. I don’t see how some people do it so well. Lots of practice I guess! That’s a great question you had about commercial smash beers. The only one I’ve seen mentioned is Pilsner Urquell and I’m not sure how valid that info is. If you across some you’ve got to review them on The Brew Club!
@Tim I mainly brewed this for to learn what malt and hops taste like, like you said, but was surprised how good is tastes. It isn’t very complex. There’s not layer upon layer of flavor. But it’s still flavorfull and I keep thinking that this is the type of beer mainstream American should be drinking instead of that other piss. Good point about doing smaller batches too. I might even split the next batch and dry hop one of them. Thanks for the comment.
I love this idea! I bet it’d teach me a lot. And simple is always better (for me) when it comes to food, so why not beer?
Are there any commercial SMaSH beers I can try without having to wait a month for a homebrew?
.-= Matt´s last blog ..CEP Compression Socks Giveaway =-.
@Matt Yea the simple approach is great. And one thing I didn’t mention it that it is cheaper too. Buying one base malt is cheaper than buying base malt + specialty malt. Scott asked the same thing (I forgive you for missing it) and I told him that the only one I’ve heard of is Pilsner Urquell. Still not 100% that’s true though. Been looking for more examples but to no avail.
There’s an old Depeche mode song that state, “Is simplicity best, or simply the easiest.”
That has nothing to do with your article, that’s just what came to mind.
Anyway, I have brewed a beer as such with great results. Have you had Boulevards collaboration 1? 100% pils 100% saaz. Best pilsner I’ve ever tasted.
.-= nate´s last blog ..How to Pour a Beer =-.
Another idea I had while reading this, is that smash beer could be a great base beer for later modification. I would be curious to learn what flavors, colors and/or aroma’s do you think would compliment your Smash brew?
Hey Chris. You’re right, these could definitely serve as base beers that you would build upon. The obvious thing that it is lacking is depth, so I would start there by layering some different malts, probably some crystal malts and maybe even a little wheat. I would stick with Simcoe as the hop and just some different things with it before adding other varieties. Dry hopping would go well with this beer.
Just watched your videos on building a hop filter and first wort hopping. I have been using hop bags and I believe your right, I have noticed a loss in hop utilization. I think I my next batch will be a SmaSh brew and I’ll incorporate your hop filter and FWH techniques. I’ll let you know what I use, how it turns out and what I would do to add some depth. This is gonna be fun. All my fermentors are occupied right now so I’ll have to wait a few weeks to get started. Gives me some time to plan.
Would love to hear how things turn out. And good to hear your fermentors are occupied – that’s the way it should always be ; )
In 5 gals, I’ve done #12 american 2row at 154 for an hour. 60min boil adding .5oz Citra at 30, 20, and 10min. 2 weeks in primary with Wyeast 1056, 2 weeks in secondary then keg and force carb. This one impressed my homebrew friends as well as my BMC friends.
A citra SMaSH is a great idea. Gotta’ love that hop and it’s tropical goodness.
I am so glad i came across your article about SMaSH brewing. I know it will be my next batch. I am new to brewing I’ve done about five or six extract batches, and just recently brewed my first all grain. while I have been happy with the out come of all except one, I don’t yet know how to distinguish the different taste profiles. what a great teaching tool this will be.
Cheers Greg…
Glad the post helped Greg. You’ll love how much you learn from SMaSH brewing.
Brewed a Simcoe/Vienna SMaSH based on your post. Scaled it back to 1 gallon and used White 007. Overshot my efficiency (noob BIAB brewer) and ended up with a 7% beer but I also hopped it around 40 IBU so it should work. On hopville – http://hopville.com/recipe/1182343/american-pale-ale-recipes/vienna-simcoe-smash-biab-1-gallon
I’ll follow up with tasting notes.
Very cool Robert. Definitely let me know how it turns out. Oh and I often miss my target efficiency too. It happens.