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JD SMaSH

221.02 calories 20.78 g
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Beer Stats
Method: All Grain
Style: Wood-Aged Beer
Boil Time: 60 min
Batch Size: 6 liters (fermentor volume)
Pre Boil Size: 6 liters
Efficiency: 75% (brew house)
Calories: (Per )
Carbs: (Per )
Created Sunday May 13th 2012
1.072
1.015
7.47%
16.55
6.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
17.86 lb British Pale Malt (Marris Otter)17.8574 lb British Pale Malt (Marris Otter) 37 3 100%
17.86 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.71 oz Styrian Goldings0.70548 oz Styrian Goldings Hops Pellet 5.1 Boil 60 min 36.4%
0.71 oz Styrian Goldings0.70548 oz Styrian Goldings Hops Pellet 5.1 Boil 30 min 36.4%
0.53 oz Styrian Goldings0.529109 oz Styrian Goldings Hops Pellet 5.1 Boil 15 min 27.3%
55 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
Mash Out (170°F) Infusion 154.4 °C 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
0.03 lb Irish Moss 15 Min. Other Boil 1 hr.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Liters
Total mash water needed 31.1
Strike water volume at mash thickness of 3 L/kg 53.6
WARNING: Mash tun capacity exceeded.
Volume required: 65.4 L. Reduce mash thickness
 
WARNING: Strike volume exceeds total water needed, reduce mash thickness  
Grain absorption losses -17.9
Mash Lauter Tun dead space -1
Amount going into kettle 12.3
Boil off losses -6
Hops absorption losses -0.3
Amount going into fermentor 6
Total: 31.1  
Equipment Profile Used: System Default
 
Notes

50g Jack Daniels barrel chips soaked in Jack Daniels during fermentation, added post fermentation with the bourbon

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  • Last Updated: 2012-05-13 02:15 UTC