SMaSH Brewing - Single Malt and Single Hop

"SMaSH (single malt and single hop) brewing is a way to cut down on various brewing ingredients and appreciate what each aspect of a recipe brings to the table."

SMaSH and DMaSH seem like a good way to learn more about the key ingredients and the process of brewing beer.

http://beersmith.com/blog/2012/10/24/smash-brewing-single-malt-and-single-hop-beers/

http://www.beeradvocate.com/community/threads/smash-brewing-styles.100769/

https://www.brewtoad.com/recipes/urban-farmhouse-smash-saison-1

http://www.homebrewersassociation.org/lets-brew/keeping-it-simple-with-smash-brewing/

Brewing on the Ones

SMaSH is an extremely valuable learning process that can create great beer, but being limited to one malt and one hop can get a bit drab over time. That’s where Drew Beechum comes in…

Riffing off of the “keep it simple” concept of SMaSH, Drew came up with a slightly more complex version that allows more freedom while still valuing the constraint and creativity of having to pick and choose limited ingredients.

In addition to one base malt and hop, “brewing on the ones” calls for one ingredient in each of the following categories: color/flavor malt or adjunct; sugar; spice.

Try taking a SMaSH or other simplified recipe and adding additional ingredients from the categories above to change the style altogether. In many cases it doesn’t take too many bells and whistles to evolve from one style to another, which John Palmer shows us in How to Brew:

• Pale ale: base malt plus a half-pound of caramel malt
• Amber ale: pale ale plus a half-pound of dark caramel malt
• Brown ale: pale ale plus a half-pound of chocolate malt
• Porter: amber plus a half-pound of chocolate malt
• Stout: porter plus a half-pound of roasted barley

The Brooklyn BrewShop's A Well-Made Tripel - One Gallon Batch is close to the above.

• base malt: Belgian Pilsner
• color/flavor malt: Caramel 10
• sugar: Belgian Candi Sugar for the boil and honey for bottling. is priming sugar counted?
• spice: none
• other adjunct such as fruit: none

But the above trippel uses two hops:

• East Kent Golding hops
• Saaz hops

Need to attempt a lower ABV (less Belgian Pilsner malt) with only one of the hops. Can this recipe ignore the Belgian Candi sugar at boil time?

It seems that the three main hops used in Belgian beers include:

• Saaz (Czech) - low bitternes - dried herbs/white pepper/apples flavor
• East Kent Golding (U.K.) - low to medium bitterness - dried flowers/moss/plum flavor
• Styrian Golding (Slovenia) - low to medium bitterness - white pepper/moss/undergrowth flavor

Wyeast Belgian yeasts:
http://www.wyeastlab.com/hb_yeaststrain.cfm

• 1214 - Belgian Abbey
  A widely used and alcohol tolerant Abbey yeast that is suitable for a variety of Belgian style ales. This strain produces a nice ester profile as well as slightly spicy alcohol notes. It can be slow to start; however, it attenuates well.
  Origin:
  Flocculation: medium-low
  Attenuation: 74-78%
  Temperature Range: 68-78° F (20-24° C)
  Alcohol Tolerance: approximately 12% ABV
  Styles:
  Belgian Dark Strong Ale
  Belgian Dubbel
  Belgian Specialty Ale
  Belgian Tripel
  Christmas/Winter Specialty Spiced Beer
  Witbier

• 1388 Belgian Strong Ale
  The classic choice for brewing golden strong ales. This alcohol tolerant strain will produce a complex ester profile balanced nicely with subtle phenolics. Malt flavors and aromas will remain even with a well attenuated dry, tart finish. This strain is prone to stalling at approximately 1.035; racking or slight aeration will encourage it to finish fermentation.
  Origin:
  Flocculation: low
  Attenuation: 74-78%
  Temperature Range: 64-80° F (18-27° C)
  Alcohol Tolerance: approximately 12-13% ABV
  Styles:
  Belgian Blond Ale
  Belgian Golden Strong Ale
  Belgian Specialty Ale
  Belgian Tripel
  Bière de Garde
  Christmas/Winter Specialty Spiced Beer

• 1762 Belgian Abbey II
  An excellent yeast strain for use in Belgian dark strong ales. This strain has a relatively “clean profile” which allows a rich malt and distinctive ethanol character to shine. Delicate dried fruit esters can be produced when used at higher fermentation temperatures or in a high gravity wort.
  Origin:
  Flocculation: medium
  Attenuation: 73-77%
  Temperature Range: 65-75° F (18-24° C)
  Alcohol Tolerance: approximately 12% ABV
  Styles:
  American Barleywine
  Belgian Blond Ale
  Belgian Dark Strong Ale
  Belgian Golden Strong Ale
  Belgian Specialty Ale
  Bière de Garde
  Russian Imperial Stout
  Strong Scotch Ale

• 3724 Belgian Saison
  This strain is the classic farmhouse ale yeast. A traditional yeast that is spicy with complex aromatics, including bubble gum. It is very tart and dry on the palate with a mild fruitiness. Expect a crisp, mildly acidic finish that will benefit from elevated fermentation temperatures. This strain is notorious for a rapid and vigorous start to fermentation, only to stick around 1.035 S.G. Fermentation will finish, given time and warm temperatures. Warm fermentation temperatures, at least 90°F (32°C), or the use of a secondary strain can accelerate attenuation.
  Origin:
  Flocculation: Low
  Attenuation: 76-80%
  Temperature Range: 70-95F, 21-35C
  Alcohol Tolerance: 12% ABV
  Styles:
  Saison

• 3787 Trappist High Gravity
  A classic strain for brewing Belgian dubbel or Belgian tripel. This Abbey strain produces a nice balance of complex fruity esters and phenolics, making it desirable for use in other Belgian style ales as well. A flocculent, true top cropping yeast (additional headspace is recommended), that will work over a broad temperature range. This strain makes a great Belgian style “house” strain.
  Origin:
  Flocculation: Medium
  Attenuation: 74-78%
  Temperature Range: 64-78F, 18-25C
  Alcohol Tolerance: 11 to 12% ABV or higher
  Styles:
  Belgian Dubbel
  Belgian Golden Strong Ale
  Belgian Specialty Ale
  Belgian Tripel
  Bière de Garde

• 3944 Belgian Witbier - This strain produces a complex flavor profile dominated by spicy phenolics with low to moderate ester production. It is a great strain choice when you want a delicate clove profile not to be overshadowed by esters. It will ferment fairly dry with a slightly tart finish that compliments the use of oats, malted and unmalted wheat. This strain is a true top cropping yeast requiring full fermenter headspace of 33%. Temperature Range: 62-75F, 16-24C. Alcohol Tolerance: 11 to12% ABV. Styles: Belgian Dubbel. Belgian Tripel. Spice, Herb, or Vegetable Beer. Witbier

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