I recently used it in a Mild based on Machine House%u2019s recipe. When I posted my recipe here someone was concerned it would finish too sweet but I don%u2019t find that at all. I am enjoying this beer. This beer has a roasty/chocolatety aroma and a nice viscosity.
Unfortunately, I can%u2019t speak to the flavor of this malt in a SMaSH because I used chocolate and crystal malts with it.
Ref: https://beerandbrewing.com/recipe-machine-house-dark-mild/
I think that was me, wondering if it would be too sweet in high concentrations (based on hearsay of others on other forums).
I have used it several times up to 20%, maybe 30% of a grist. Haven't ever had too much sweetness from it, but I tend to step-mash most of my beers anyway. I don't think it has been detrimental to anything I've put it in...
I think it's a good malt, but still trying to get a handle on it before building a recipe with higher percentages. E.g., I have thought maybe a red ale/lager with 60% Ashburne, 30% RedX, maybe some rye in there too. Cashmere, Motueka, maybe Crystal/Mt Hood. Touch of Victory/Biscuit/Abbey?
ETA: I recall seeing reports on other sites/reddit of homebrewers that mentioned doing a SMASH of it with good results. The Briess website lists a few Ashburne based recipes on their site, maybe one of those was a SMASH. I know they have a barleywine called the Chupacabra that was not a smash but I think used a high percentage.