Sabro SMaSH - Beer Recipe - Brewer's Friend

Sabro SMaSH

139 calories 12.1 g
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 30 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 65% (brew house)
Source: DilbertBeer
Calories: 139 calories (Per )
Carbs: 12.1 g (Per )
Created: Saturday March 9th 2019
1.046
1.008
5.0%
37.4
4.4
5.6
35.75
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg New Zealand - American Ale Malt5 kg American Ale Malt $ 4.00 / kg
$ 20.00 		37.3 2.54 100%
5 kg / $ 20.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Magnum10 g Magnum Hops $ 95.00 / kg
$ 0.95 		Pellet 15 Boil 30 min 14.23 11.1%
30 g Yakima Valley Hops - Sabro30 g Sabro Hops $ 120.00 / kg
$ 3.60 		Pellet 17 Whirlpool at 85 °C 20 min 23.18 33.3%
50 g Yakima Valley Hops - Sabro50 g Sabro Hops $ 120.00 / kg
$ 6.00 		Pellet 17 Dry Hop 4 days 55.6%
90 g / $ 10.55
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Temperature 67 °C 66 °C 45 min
Temperature 66 °C 78 °C 15 min
14 L Sparge 78 °C 78 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 24 °C
 
Other Ingredients
Amount Name Cost Type Use Time
13 g Gypsum Water Agt Mash 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
$ 5.20 / each
$ 5.20
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 126 B cells required
$ 5.20 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.52 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
"Sabro SMaSH" American Pale Ale beer recipe by DilbertBeer. All Grain, ABV 5%, IBU 37.42, SRM 4.38, Fermentables: (American Ale Malt) Hops: (Magnum, Sabro) Other: (Gypsum)
View Count: 1028
Brew Count: 0
Last Updated: 2020-10-16 02:01 UTC

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