MOBA SMASH - Attempt 1 Beer Recipe | All Grain American Pale Ale | Brewer's Friend
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MOBA SMASH - Attempt 1

149 calories 13.3 g 330 ml
Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 11.4 liters
Pre Boil Gravity: 1.078 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Anthony Och
Calories: 149 calories (Per 330ml)
Carbs: 13.3 g (Per 330ml)
Created: Tuesday July 5th 2022
1.049
1.009
5.3%
42.4
9.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Muntons - Maris Otter Extra Pale4 kg Maris Otter Extra Pale 38 2 100%
4 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Centennial40 g Centennial Hops Pellet 11 Boil 40 min 42.37 100%
40 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12.52 L Strike 74 °C 67 °C 60 min
10 L Sparge -- -- --
Starting Mash Thickness: 3.13 L/kg
Starting Grain Temp: 14 °C
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 77 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Notes

This beer will be known as a MOBA SMASH. This is beacuse it is a Maris Otter Base Ale Single Malt and Single Hop. Ontop of this base, add differnet yeasts and hops.

  1. Treat 22L of water and adjust pH to 5.2.

  2. Separate 12L for mashing and 10L for sparging.

  3. Heat water to strike temperatures.

  4. Crack grain and mix with rice hulls. At temperature, add grain and begin a standard mash cycle.

  5. At 15 minutes prior to the end of the mash, heat the sparge water to 80 degrees Celsius.

  6. Remove grain from the wash. Sparge and drain. Boil immediately and prepare hop additions.

  7. Install whirlpool arm, hop spider basket and ensure recirculation is occuring.

  8. Begin a 40 minute hop which takes into account this is a non-chill recipe. Traditionally this would be a 60 minute hop boil for bittering only.

  9. At 5 minutes before the end of the boil, add all adjuncts, whirlfloc tablet and yeast nutrient and dissovle. Begin passing the wort through a pump which is cycling through cold water. This will "take the edge off" the heat.

  10. At flamout, remove heat and cycle the wort through the chilling coil. When the temperature has dropped by at least mash-temperatures, fill the beer into a bladder bag and seal until ready to ferment. There should be around 18-20L of wort.

  11. Allow the beer to come to room temperature and then divide up into 3 separate fermenters that have been cleaned and sterilized.

  12. SAF04 (a), SAF05 (b) and DiamondLager (c) yeast will be used in 3 fermenters.
    (a) Hop with Ekuanaut (40g)
    (b) Hop with Ekuanaut (10g), Citra (10g), Simcoe (10g), Amarillo (10g)
    (c) Hop with Hurzbrucker (50g)

    Note*: Beer A will be a Sessionable Ale, Beer B will be an "IPA" classic and Beer C will be a Pilsner/Lager basic.

  13. Add the matching yeast's to the correct fermenter and seal. Place the fermenters in a dark, cold environment and allow 2 weeks of fermentation and sedimentation time.

  14. Cold crash at 2 degrees Celsius for 3 days. Pre-connect the fermenters (as if they were kegs) to the lines in the beer fridge. This will make it easy to remove the beer at the end using the taps without losing any heat.
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  • Public: Yup, Shared
  • Last Updated: 2022-07-05 14:51 UTC
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