- Joined
- Jun 19, 2024
- Messages
- 113
- Reaction score
- 151
- Points
- 43
Hi all,
This is my first time posting on here and my first time creating an all-grain recipe. I have done extract brewing 5 times or so and finally have a space where I think I can start doing some serious brewing, so a friend and I are jumping into BIAB sometime in the next couple of weeks. I thought about using someone else's recipe, but I figured why not start using the BF software and create the exact beer that I'm looking to brew.
I decided to do a SMaSH pale ale for my first all-grain because I want to understand the ingredients and my first goal as a homebrewer is to make an excellent pale ale. Here is the recipe that I came up with. I included instructions for everything I could think of in the notes, so I wouldn't forget anything on brew day. If you had any thoughts or if I'm making any mistakes, I'd appreciate the feedback.
Thanks all!
HOME BREW RECIPE:
Title: SMaSH Cascade & Maris Otter
Brew Method: BIAB
Style Name: American Pale Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7.11 gallons
Boil Gravity: 1.041
Efficiency: 70% (brew house)
Hop Utilization Multiplier: 1
STATS:
Original Gravity: 1.053
Final Gravity: 1.011
ABV (standard): 5.55%
IBU (tinseth): 41.79
SRM (morey): 5.94
Mash pH: 5.71
FERMENTABLES:
11 lb - Maris Otter Pale (100%)
HOPS:
1 oz - Cascade, Type: Pellet, AA: 7, Use: Boil for 60 min, IBU: 26.19
1 oz - Cascade, Type: Pellet, AA: 7, Use: Boil for 15 min, IBU: 13
0.5 oz - Cascade, Type: Pellet, AA: 7, Use: Boil for 5 min, IBU: 2.61
0.5 oz - Cascade, Type: Pellet, AA: 7, Use: Boil for 0 min
OTHER INGREDIENTS:
0.5 each - Whirlfloc, Time: 15 min, Type: Water Agt, Use: Boil
YEAST:
Fermentis / Safale - American Ale Yeast US-05
Starter: No
Form: Dry
Attenuation (avg): 81%
Flocculation: Medium
Optimum Temp: 54 - 77 F
Fermentation Temp: 68 F
Pitch Rate: 0.35 (M cells / ml / deg P)
PRIMING:
Method: dextrose
Amount: 5.1 oz
CO2 Level: 2.45 Volumes
TARGET WATER PROFILE:
Profile Name: Balanced Profile
Ca2: 0
Mg2: 0
Na: 0
Cl: 0
SO4: 0
HCO3: 0
MASH GUIDELINES:
1) Strike, Start Temp: 164 F, Target Temp: 155 F, Time: 60 min, Amount: 7.11 gal
WATER REQUIREMENTS:
Strike water volume, 8.74gal (34.9qt)
Mash volume with grains, 9.62gal (38.5qt)
Grain absorption losses, -1.38gal (-5.5qt)
Mash Lauter Tun losses, -0.25gal (-1qt)
Pre boil volume, 7.11gal (28.4qt)
Boil off losses, -1.5gal (-6qt)
Hops absorption losses (first wort, boil, aroma), -0.11gal (-0.5qt)
Post boil Volume, 5.5gal (22qt)
Volume into fermentor, 5.5gal (22qt)
Total Water Needed: 8.74gal (34.9qt)
NOTES:
Brew Day Instructions
1. Pour 8.74 gallons of strike water into kettle and start the heat.
2. Once strike water reaches 164F, put bag in pot, and dough in 11 pounds of MO.
3. Kill burner at 155F and cover. Hold for 60 mins, stirring every 20 mins. or so.
4. In the meantime, sanitize equipment for racking into fermenter: spray bottle, racking tube, air lock, hydrometer & tube, sample extractor, yeast packet, scissors, lid, and fermenter.
5. When 60 mins. are up, remove bag, and squeeze to release more wort.
6. Bring wort up to boil and start timer for 60 mins:
7. 1 oz. Cascade @ 60 mins.
8. 1 oz. Cascade @ 15 mins.
9. 1/2 a Whirlfloc tablet @ 10 mins.
10. .5 oz Cascade @ 5 mins.
11. .5 oz Cascade @ 0 mins.
12. Cool wort down to ~68F.
13. Rack into fermenter. *Make sure to spray kettle nozzle with sanitizer before attaching tube.
14. Take sample to test OG.
15. Pitch yeast and ferment for ~2 weeks @ 68F.
Bottling Instructions
1. Once FG reads steady for 2 days in a row, bottle.
2. Sanitize all bottling equipment: bottles, caps, capper, bottle wand and tube, bottling bucket, etc.
3. Make priming sugar mixture and dump into sanitized bottling bucket.
4. Rack beer into bottling bucket.
5. Rack beer into bottles from bottling bucket and cap.
6. Let carbonate for ~14 days at ~68-70 F.
This is my first time posting on here and my first time creating an all-grain recipe. I have done extract brewing 5 times or so and finally have a space where I think I can start doing some serious brewing, so a friend and I are jumping into BIAB sometime in the next couple of weeks. I thought about using someone else's recipe, but I figured why not start using the BF software and create the exact beer that I'm looking to brew.
I decided to do a SMaSH pale ale for my first all-grain because I want to understand the ingredients and my first goal as a homebrewer is to make an excellent pale ale. Here is the recipe that I came up with. I included instructions for everything I could think of in the notes, so I wouldn't forget anything on brew day. If you had any thoughts or if I'm making any mistakes, I'd appreciate the feedback.
Thanks all!
HOME BREW RECIPE:
Title: SMaSH Cascade & Maris Otter
Brew Method: BIAB
Style Name: American Pale Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7.11 gallons
Boil Gravity: 1.041
Efficiency: 70% (brew house)
Hop Utilization Multiplier: 1
STATS:
Original Gravity: 1.053
Final Gravity: 1.011
ABV (standard): 5.55%
IBU (tinseth): 41.79
SRM (morey): 5.94
Mash pH: 5.71
FERMENTABLES:
11 lb - Maris Otter Pale (100%)
HOPS:
1 oz - Cascade, Type: Pellet, AA: 7, Use: Boil for 60 min, IBU: 26.19
1 oz - Cascade, Type: Pellet, AA: 7, Use: Boil for 15 min, IBU: 13
0.5 oz - Cascade, Type: Pellet, AA: 7, Use: Boil for 5 min, IBU: 2.61
0.5 oz - Cascade, Type: Pellet, AA: 7, Use: Boil for 0 min
OTHER INGREDIENTS:
0.5 each - Whirlfloc, Time: 15 min, Type: Water Agt, Use: Boil
YEAST:
Fermentis / Safale - American Ale Yeast US-05
Starter: No
Form: Dry
Attenuation (avg): 81%
Flocculation: Medium
Optimum Temp: 54 - 77 F
Fermentation Temp: 68 F
Pitch Rate: 0.35 (M cells / ml / deg P)
PRIMING:
Method: dextrose
Amount: 5.1 oz
CO2 Level: 2.45 Volumes
TARGET WATER PROFILE:
Profile Name: Balanced Profile
Ca2: 0
Mg2: 0
Na: 0
Cl: 0
SO4: 0
HCO3: 0
MASH GUIDELINES:
1) Strike, Start Temp: 164 F, Target Temp: 155 F, Time: 60 min, Amount: 7.11 gal
WATER REQUIREMENTS:
Strike water volume, 8.74gal (34.9qt)
Mash volume with grains, 9.62gal (38.5qt)
Grain absorption losses, -1.38gal (-5.5qt)
Mash Lauter Tun losses, -0.25gal (-1qt)
Pre boil volume, 7.11gal (28.4qt)
Boil off losses, -1.5gal (-6qt)
Hops absorption losses (first wort, boil, aroma), -0.11gal (-0.5qt)
Post boil Volume, 5.5gal (22qt)
Volume into fermentor, 5.5gal (22qt)
Total Water Needed: 8.74gal (34.9qt)
NOTES:
Brew Day Instructions
1. Pour 8.74 gallons of strike water into kettle and start the heat.
2. Once strike water reaches 164F, put bag in pot, and dough in 11 pounds of MO.
3. Kill burner at 155F and cover. Hold for 60 mins, stirring every 20 mins. or so.
4. In the meantime, sanitize equipment for racking into fermenter: spray bottle, racking tube, air lock, hydrometer & tube, sample extractor, yeast packet, scissors, lid, and fermenter.
5. When 60 mins. are up, remove bag, and squeeze to release more wort.
6. Bring wort up to boil and start timer for 60 mins:
7. 1 oz. Cascade @ 60 mins.
8. 1 oz. Cascade @ 15 mins.
9. 1/2 a Whirlfloc tablet @ 10 mins.
10. .5 oz Cascade @ 5 mins.
11. .5 oz Cascade @ 0 mins.
12. Cool wort down to ~68F.
13. Rack into fermenter. *Make sure to spray kettle nozzle with sanitizer before attaching tube.
14. Take sample to test OG.
15. Pitch yeast and ferment for ~2 weeks @ 68F.
Bottling Instructions
1. Once FG reads steady for 2 days in a row, bottle.
2. Sanitize all bottling equipment: bottles, caps, capper, bottle wand and tube, bottling bucket, etc.
3. Make priming sugar mixture and dump into sanitized bottling bucket.
4. Rack beer into bottling bucket.
5. Rack beer into bottles from bottling bucket and cap.
6. Let carbonate for ~14 days at ~68-70 F.
