SMaSH (Single Malt and Single Hop) recipes are about as simple as they get. That doesn’t mean this technique is just for beginners, however. SMaSH beers are a great way for all homebrewers to evaluate new ingredients, while also having the benefits of an easier brew day and a way to use up ingredients that may be nearing expiration. Let’s look closer at why SMaSH brewing is such a great tool for homebrewers and how to get the most from it.
Cascade SMaSH Pale Ale (5-gallons/19-L all-grain)OG = 1.048 FG = 1.010IBU = 42 SRM = 4 ABV = 5% Ingredients10 lbs. (4.5 kg) North American 2-row pale malt6.5 AAU Cascade hops (60
Tettnang SMaSH Kölsch (5-gallons/19-L all-grain)OG = 1.040 FG = 1.008IBU = 20 SRM = 3 ABV = 4.1% Ingredients8 lbs. (3.6 kg) continental Pilsner malt4 AAU Tettnang hops (60 min.) (1 oz./28 g
Simcoe® SMaSH IPA (5-gallons/19-L all-grain)OG = 1.058 FG = 1.012IBU = 65 SRM = 4 ABV = 6% Ingredients12 lbs. (5.4 kg) North American 2-row pale malt12 AAU Simcoe® hops (60 min.) (1
Limiting cold-side oxygen exposure is critical to your homebrew. If you serve your beer on draft, then the transfer from fermenter to keg may be the area where oxygen pickup is greatest, which is why knowing how to perform closed transfers is such a benefit. We lay out the equipment and steps necessary for this relatively easy setup that will keep your beer tasting fresh.
The end result is beer, but there are many ways to get there. There are pros and cons to brewing with malt extract, brewing all-grain batches, or falling somewhere in-between. We break down the basics of these approaches so prospective homebrewers and those new to the hobby can better understand the basics and decide which method fits their goals.