SMaSH techniques

[lyonshead]

This summer I want to brew a series of smash beers in order to really hone in on flavors. So my questions are for those who have smashed before.
1) what's a good OG to shoot for? I'm thinkin middle of the road 1.050

2) ibu range? Keep in mind I'd like to experience a balanced hop and the malt character in these beers

3) mash temp? My gut says higher because the residual sweetness gives me more of the malt character. Or is that a sweetness perception thing, and not so much malt character? Basically do I want it dry or not? Why?

4) the plan is to ferment all at 64* with US-05

Finally if you have any smash advice, I'll take that too.
Thanks!

 

[bobbrews]

For your goals, an APA with balanced malt and hop focus would be fine. 1.050 OG is good with 40-45 IBUs. Try to attenuate down to 1.010 FG, preferably lower. This increases drinkability and makes the bright hops pop. For this purpose, you need to mash in the mid range. 151-152 F for 1 hour should be fine. Mashing higher increases residual sweetness and body, but not necessarily malt flavor. Mash lower and you thin out the body and produce a more fermentable wort. At 1.050 OG with a single malt, I would not advise mashing lower than 151 F.

Assuming you are controlling your actual wort temperature, and not the air surrounding the vessel, I would ferment at 66 F. I think that's a sweet spot for APAs/IPAs using US-05.

Finally if you have any smash advice, I'll take that too.

Single Malt and Single Hop... It's not all that difficult. So keep things as simple as possible.

 

[itsme_timd]

I was just playing around in Beersmith last night with a SMaSH recipe. I think I'm going to try a Maris Otter / EKG brew. Interested to see the input in this thread.