Sour Summit SMaSH IPA - Beer Recipe - Brewer's Friend

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Sour Summit SMaSH IPA

213 calories 18.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Experimental Beer
Boil Time: 45 min
Batch Size: 4 gallons (ending kettle volume)
Pre Boil Size: 5 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 213 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)
Created: Tuesday June 2nd 2020
1.065
1.011
7.0%
83.3
4.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 100%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Summit1 oz Summit Hops Pellet 18.4 Boil 20 min 52.09 16.7%
1 oz Summit1 oz Summit Hops Pellet 18.4 Boil 10 min 31.19 16.7%
4 oz Summit4 oz Summit Hops Pellet 18.4 Dry Hop 7 days 66.7%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 tsp Wyeast - Beer Nutrient Other Boil 15 min.
25 ml Lactic acid Other Primary 0 min.
4 each mango goodbelly Other Primary 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 84 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.75 gal Strike 162 °F 152 °F 60 min
2.88 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 75 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.75 15  
Mash volume with grains 4.55 18.2  
Grain absorption losses -1.25 -5  
Remaining sparge water volume 2.75 11  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.2 g | 20.8 qt) 5 20  
Boil off losses -1.13 -4.5  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume (equipment estimates 3.8 g | 15.2 qt) 4 16  
Estimated amount in fermentor 4 16  
Total: 6.5 26
Equipment Profile Used: System Default
 
Notes

Drop mash to 90F and add 4 packs of goodbelly. After ~24 hours, boil, and add hops. Add 25 mL of Lactic Acid prior to fermentation and adding yeast. Hope this works, and it is sour as Todd's attitude! Muahaha

6/6/20
OG: 1.063

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  • Public: Yup, Shared
  • Last Updated: 2020-06-07 17:34 UTC