2-Row & Mosaic SMaSH Pale Ale Beer Recipe | BIAB American Pale Ale | Brewer's Friend
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2-Row & Mosaic SMaSH Pale Ale

164 calories 15.2 g 12 oz
Beer Stats
Method: BIAB
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 2 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 2 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 55% (brew house)
Calories: 164 calories (Per 12oz)
Carbs: 15.2 g (Per 12oz)
Created: Saturday October 1st 2022
1.050
1.010
5.2%
33.5
4.1
n/a
18.94
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Canadian - Pale 2-Row5 lb Pale 2-Row 1.80 / lb
9.00
36 1.75 100%
5 lbs / 9.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Mosaic0.25 oz Mosaic Hops 3.50 / oz
0.88
Pellet 12.5 Boil 20 min 20.95 12.5%
0.25 oz Mosaic0.25 oz Mosaic Hops 3.50 / oz
0.88
Pellet 12.5 Boil 10 min 12.54 12.5%
1.50 oz Mosaic1.5 oz Mosaic Hops 3.50 / oz
5.25
Pellet 12.5 Dry Hop 4 days 75%
2 oz / 7.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Strike -- 160 °F --
Steeping -- 153 °F 60 min
Steeping -- 171 °F 10 min
Sparge -- 171 °F --
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 tsp Irish Moss 1.50 / oz
0.06
Fining Boil 10 min.
0.06
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
5.75 Grams
Cost:
0.50 / g
2.88
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 33 B cells required
2.88 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 1.7 oz       Temp: 70 °F       CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

1) Bring 3 gallons of water up to a strike temp of 160 F.
2) Mix in grains making sure to get down to a mash temp of 153 F.
3) Mash grains for 60 min at 153 F.
4) Bring temp up to 170 F and hold for 10 min for mash out.
5) Lift grain bag from pot letting wort drain back into pot.
6) For the sparge, heat 1 gallon of water up to 170 F to pour over grains, making sure to fill the pot up to the 3 gallon mark pre boil.
7) Bring wort to a vigorous boil and maintain for 60 min adding the first two hop additions as directed as well as the Irish moss.
8) Cool wort down to 75 F as quickly as possible.
9) Transfer into your fermentation vessel and pitch half a pack of yeast.
10) Seal fermenter with airlock and allow to ferment for 10-14 days.
11) With 4 days left in fermentation, add the dry hop addition.
12) Prime beer and bottle. Allow to bottle condition for at least 14 days.

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  • Public: Yup, Shared
  • Last Updated: 2022-10-01 19:08 UTC
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