OK, if you are tied to a LME or a DME that is fine. Most are thought to have a blend of a base malt and carapils or something like that. That will not really be a SMaSH, but would hold the fermentable so constant. Just being exacting as it would not be a "single malt".
Agreed Jeff, its wont be a true Smash as briess puts Carapils in their Golden light(which is what we decided to go with)
I think im set at the following, pending any thoughts you guys may have
1.048 OG 1.011 Es FG 4.8% ABV
IBUs 33-35
SRM 6.6
60 Min Bittering Charge of aprox 1/2 IBU's
15 min Irish moss
10 Min Flavor charge of Aprox 1/2 IBU's
Ferment at 64-68 with US-05
Secondary with 2oz of SMaSH Dry Hop
Bottle with 4OZ Corn Sugar(aprox 2.3 Volumes)