Your perfect SMaSH beer...

[jmcnamara]

what would be your top malt, hop and yeast choice?

fwiw, to me SMaSH recipes tend to be more "American." That is, hop-forward, clean fermenting ales.

anyone use belgian or other really unique yeasts for these types of recipes? or would all that extra flavor kind of take away the point of these recipes (to showcase the malt and hops flavors)?

not a great topic, i know. but i'm bored

 

[oliver]

show me Maris Otter, galaxy, and 05..

I also want to try belgian pale, Chinook, and Chambly yeast.

 

[jmcnamara]

that first one's a little all over the place as far as country of origin, i like it.

forgot to add mine: vienna, wlp001, and something like azacca


not familiar with Chambly, is that a brand or champagne yeast?

 

[Nosybear]

German Pilsner and Hallertau hops. Yep, I'm a traditionalist.

 

[sbaclimber]

German Pilsner and Hallertau hops. Yep, I'm a traditionalist.

What kind of yeast?
I tried using German Pilsner and US-05 for an IPA and it turned out way too dry for my taste (I ferment @ 15°).

 

[oliver]

not familiar with Chambly, is that a brand or champagne yeast?

https://www.wyeastlab.com/rw_yeaststrai ... .cfm?ID=67
"From a Franco-Belgian Canadian brewery which produces many styles of classic Belgian beers. Mild phenolics, which increase with elevated fermentation temperatures. Low ester profile with a dry, slightly tart finish. Complex and well-balanced, alcohol tolerant. Origin: Chambly, Quebec, Canada"

i have a feeling the brewery they're referring to is Unibroue

 

[Nosybear]

For Pilsner and Hallertau? Munich Helles.

 

[Tar and Feather'em]

I do a lot of SMaSH beers and I find Munich is my favorite. El Dorado or Citra, Mosiac, all were great 04 or 05 usually as I wanted them clean.

 

[Ozarks Mountain Brewery]

lets go english today Golden Promise/EKG smash