Smash Water (Tangerine Ranch Water) - Beer Recipe - Brewer's Friend

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Smash Water (Tangerine Ranch Water)

189 calories 15.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Open Category Mead
Boil Time: 30 min
Batch Size: 17.5 gallons (fermentor volume)
Pre Boil Size: 17 gallons
Post Boil Size: 16.5 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 189 calories (Per 12oz)
Carbs: 15.7 g (Per 12oz)
Created: Thursday January 6th 2022
1.058
1.009
6.5%
0.0
2.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
22.50 lb Agave Nectar22.5 lb Agave Nectar 35 2 81.5%
5.10 lb Cane Sugar5.1 lb Cane Sugar 46 0 18.5%
27.60 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 oz Orange Zest Spice Boil 20 min.
3 each Whirlfloc Water Agt Boil 15 min.
2 oz Fermaid O Other Boil 10 min.
1 oz Fermaid O Other Primary 3 days
6 g Potassium Metabisulfite Water Agt Primary 3 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
48 Grams
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 331 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
RO water
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
18 gal Batch Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 17.25 gal (69 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 5.25 gal (21 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb    
Mash volume with grains (equipment estimates -1 g | -4 qt)    
Remaining sparge water volume (equipment estimates 15.21 g | 60.9 qt) 14.96 59.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 2.29 9.1  
Pre boil volume (equipment estimates 17.25 g | 69 qt) 17 68  
Boil off losses -0.75 -3  
Post boil Volume 16.5 66  
Top off amount 1 4  
Going into fermentor 17.5 70  
Total: 14.96 59.9
Equipment Profile Used: System Default
 
Notes

17 gallons of water in the boil kettle
--Add 12 grams of Potassium Bicarbonate
--Again add 6 grams of Potassium Bicarbonate at day 3 of fermentation

1oz of Go-Ferm Protect to distilled water before rehydrating yeast.

30 min boil

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  • Last Updated: 2022-07-18 00:13 UTC