SMaSH That - Beer Recipe - Brewer's Friend

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SMaSH That

190 calories 17.2 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.56 gallons
Post Boil Size: 6.59 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 74% (brew house)
Source: Dustin
Calories: 190 calories (Per 12oz)
Carbs: 17.2 g (Per 12oz)
Created: Sunday March 31st 2024
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Mecca Grade - Pelton12 lb Pelton 36 2 100%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.30 oz Nectaron0.3 oz Nectaron Hops Pellet 10.1 Boil 90 min 10.02 3.4%
0.70 oz Nectaron0.7 oz Nectaron Hops Pellet 10 Boil 60 min 21.64 7.9%
1.90 oz Nectaron1.9 oz Nectaron Hops Pellet 10 Boil 20 min 35.57 21.3%
1 oz Nectaron1 oz Nectaron Hops Pellet 10 Boil 0 min 11.2%
3 oz Nectaron3 oz Nectaron Hops Pellet 10 Whirlpool at 160 °F 15 min 33.7%
2 oz Nectaron2 oz Nectaron Hops Pellet 10 Dry Hop at 68 °F 2 days 22.5%
8.90 oz / $ 0.00
 
Yeast
Mangrove Jack - US West Coast Yeast M44
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
59 - 74 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 223 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
RO
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
4.67 gal Strike 162 °F 153 °F 60 min
Starting Mash Thickness: 1.7 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.7 qt/lb 5.1 20.4  
Mash volume with grains 6.06 24.2  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 4.66 g | 18.6 qt) 4.21 16.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.01 g | 32 qt) 7.56 30.2  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume (equipment estimates 5.61 g | 22.5 qt) 6.59 26.4  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.48 g | 25.9 qt) 5.5 22  
Total: 9.31 37.2
Equipment Profile Used: System Default
 
Notes

Pre-boil pH adjusted from 5.35 (mash) to 5.19 with 1.5 mL phosphoric acid.
Adjusted at last 3 mins of whirlpool down to 5.04 pH with 2 mL phosphoric acid.

Oxygenated for 80 seconds with O2 @ 1 L/min. Boiled stone first.
Pitched decanted starter. and set fermenter to 65.

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  • Last Updated: 2024-04-01 18:52 UTC