Any descent SMASH recipes out there?

[Paddy]

What about Bohemian Pilsener? 100% Bohemian Plisener malt mashing at 67 for 60; OR Floor Malted Bohemian Plisener malt decoction mashing from 55 - 65 - 75; boil for 90 minutes;  40 IBUs of Saaz - added (by weight) 60 mins 20%, 30 mins 20%, 5 mins 40%, 0 mins 20%; ferment with Wyeast 2001 or WLP 800 at 10-11 degrees for 7 - 10 days, lager for 6 weeks and enjoy.

Like the sound of this.  Still got a few Pils left from earlier in the year so I wont be doing this soon (didn't lager it long enough so definitely want to try a Pilsner again though).

[TheSumOfAllBeers]

Anyone know if it's possible to do a SMASH beer with Munich or Vienna?

Yes. Munich is kilned to the point that it can still be 100% self mashing. So it gets as much flavour from being taken to the edge, but 100% Munich malt beers are still possible. Vienna is not kilned as much as munich so it can also make 100% vienna beers.

Vienna can technically mash some small quantities of unmalted adjuncts also.

You may want to double check your munich selection though - the english munich malts are a bit cloying and dont give the same effect as the german varieties.

An all vienna pale would be awesome - it has a lovely toasty character, and can take any kind of hop regime.

As for smash hop selection, think Galaxy. A great hop for single hop beers. UK Target could be really good, as would any Golding variety (EK, Whitbread, First Gold). Lots of obvious US hop selection also, Cascade, Mosaic, Citra, Centennial. Loads of options there also.

[molc]

Did somebody mention Citra...
I was planning a Zombie Dust clone as my first AG batch, thanks to some Citra that @brian_C kindly gave me when I was over. To make it a smash, just replace the additional grains with your base and you should be good to go, keeping the same OG. I've marked the ones to replace with a --

4.536 kg Pale Malt (2 Row) US (3.9 EBC) Grain 1 80.0 %
-- 0.454 kg Munich Malt - 10L (19.7 EBC) Grain 2 8.0 %
-- 0.227 kg Carafoam (3.9 EBC) Grain 3 4.0 %
-- 0.227 kg Caramel/Crystal Malt - 60L (118.2 EBC) Grain 4 4.0 %
-- 0.227 kg Melanoiden Malt (39.4 EBC) Grain 5 4.0 %
14.00 g Citra [12.00 %] - First Wort 90.0 min Hop 6 13.6 IBUs
22.00 g Citra [12.00 %] - Boil 15.0 min Hop 7 16.0 IBUs
21.00 g Citra [12.00 %] - Boil 10.0 min Hop 8 11.1 IBUs
21.00 g Citra [12.00 %] - Boil 5.0 min Hop 9 6.1 IBUs
21.00 g Citra [12.00 %] - Boil 1.0 min Hop 10 1.3 IBUs
1.0 pkg English Ale (White Labs #WLP002) [35.49 ml] Yeast 11 -
43.00 g Citra [12.00 %] - Dry Hop 7.0 Days Hop 12 0.0 IBUs

Est Original Gravity: 1.061 SG
Est Final Gravity: 1.019 SG
Estimated Alcohol by Vol: 5.5 %
Bitterness: 48.2 IBUs
Est Color: 17.5 EBC

[Paddy]

Thanks for sharing all the ideas/recipes!

My recipe book is filling up right and fast.  The new corny has arrived and is all bright and shiny.  Excited about getting a brew on for it at the weekend.  And then maybe another one on the week after for the competition.