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SMASH exbeeriment

164 calories 16 g 12 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 70% (brew house)
Source: me
Calories: 164 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created: Saturday February 4th 2017
1.050
1.011
5.1%
10.6
5.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb American - Pale Ale11 lb Pale Ale 37 3.5 97.3%
0.30 lb Dry Malt Extract - Light0.3 lb Dry Malt Extract - Light 42 4 2.7%
11.30 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.15 oz Chinook0.15 oz Chinook Hops Pellet 13 Boil 30 min 5.33 15%
0.15 oz Chinook0.15 oz Chinook Hops Pellet 13 Boil 15 min 3.44 15%
0.20 oz Chinook0.2 oz Chinook Hops Pellet 13 Boil 5 min 1.84 20%
0.20 oz Chinook0.2 oz Chinook Hops Pellet 13 Boil 0 min 20%
0.30 oz Chinook0.3 oz Chinook Hops Leaf/Whole 13 Dry Hop 7 days 30%
1 oz / $ 0.00
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 211 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Bru'n Water Pale Ale Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
140 18 25 55 300 110
Bru'n Water's Pale Ale Profile.

21 Quarts mash water treatment:
Target pH 5.4 @ room temp (after grain addition)
Gypsum: 8.9 g
Calcium Chloride: 1.3 g
Epsom Salt: 1.3 g
Lactic Acid: 1.6 ml

30 Quarts sparge water treatment:
Target pH 5.5 @ room temp
Gypsum: 12.8g
Calcium Chloride: 1.9g
Epsom Salt: 1.9g
Lactic Acid: 3.4 ml
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21 qt Batch Sparge Sparge -- 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.13 16.5  
Mash volume with grains 5.01 20  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 5.75 g | 23 qt) 5.48 21.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.02 0.1  
Pre boil volume (equipment estimates 8.28 g | 33.1 qt) 8 32  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.6 38.4
Equipment Profile Used: System Default
 
Notes

This experiment is designed to showcase new hop varieties in a SMASH beer. All hop varieties are American and they are primarily recommended for American hoppy beers. This experiment only uses pellet hops. 11 lbs Cargill Special Pale Malt was used because it is a neutral flavored base malt with a slight biscuit flavor. WLP001 California Ale yeast was chosen because I want to keep yeast flavors low. I'm adjusting my water to reflect the Pale Ale water profile in Bru'n Water. Water will be left uncovered for 24 hours to allow chlorine to evaporate.

Initially I was going to prepare the full volume of wort without hops and dry hop each beer with a different hop, but instead, I decided to boil each 1 gallon batch separately with multiple hop additions during the boil. Performing multiple hop additions will be a valuable because we will have a representation of what flavors/aromas we can get from each hop when added at different time throughout the boil. Each 1 gallon batch will receive 1 oz of hops.

This experiment does not include a 60 min hop addition because IBU extraction is not the focus. My thought is that a 60 min addition would lose all flavors and aromas unique to the particular hop being used. This experiment is all about retaining as much flavor and aroma as possible.

All hops excluding Chinook were purchased on 2/4/17 so hopefully they are from a 2016 crop and are fresh. I'm storing the hops in my freezer until brew day. The Chinook has been vacuum sealed and stored in my freezer for about 2 years. While this experiment should be performed on fresh hops to best showcase them, it will be interesting to see if the hops have degraded much over the past two years.

Hops used:
Chinook
Medusa
El Dorado
HBC 438
HBC 366
Mosaic

  1. Prepare 9.5 gal preboil wort
  2. Boil 30 min at full volume to induce hot break and help boil DMS
  3. Boil 6 seperate batches of 1.35 gal preboil wort
  4. Cool in ice bath.
  5. Collect 1 gallon in fermenter
  6. Evenly distribute decanted yeast starter once all 6 batches have been finished. Distribute slurry by volume and shake between pouring.

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  • Last Updated: 2017-02-23 17:26 UTC