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Raindrop SMaSH IPA

220 calories 19.3 g 12 oz
Beer Stats
Method: BIAB
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 81% (brew house)
Calories: 220 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)
Created Saturday March 25th 2017
Amount Fermentable Cost PPG °L Bill %
12 lb United Kingdom - Maris Otter Pale12 lb Maris Otter Pale 38 3.75 100%
12 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Mosaic0.25 oz Mosaic Hops Pellet 12.5 Boil 60 min 10.87 6.3%
0.75 oz Mosaic0.75 oz Mosaic Hops Pellet 12.5 Boil 15 min 16.18 18.8%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Whirlpool at 210 °F 0 min 17.02 25%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Dry Hop 0 days 50%
4 oz / 0.00
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 152 °F 60 min
Fermentis - Safale - American Ale Yeast US-05
1 Each
Attenuation (avg):
Optimum Temp:
54 - 77 °F
Fermentation Temp:
64 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 119 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
CO2 Level: 2.25 Volumes
Target Water Profile
Wilmington, Delaware 2016
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
35 13 10 9 14 144
Typically I add 6ml of 88% Lactic Acid to bring to my target mash pH of 5.3. Mash pH came out a little higher than expected, at 5.55, but ez water calculated this approximately after the fact. I have also saved a full water treatment profile to target a Pale Ale profile.
Mash Chemistry and Brewing Water Calculator

I used 2 packets of Safale us-05 and hydrated in 100F water. 64F fermentation caused fermentation to start a little slower.

Beer is named Raindrop SMaSH because, when I was chillings the wort, it started to rain slightly and a few raindrops got in the brew. Hoping it's not infected :]

UPDATE - Cold crashed 2 weeks after brewing. FG was 1.024, coming out to 5.64% ABV, much lower than I expected :/ not quite sure why. I started fermentation at 64, and then after a week and a half cranked it up to about 68 and then 70 to assure complete attenuation, but this obviously didn't happen. Starting at 64 was the only thing I really did different this time so I will start higher (as I usually do - around 68-70) next time,

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  • Public: Yup, Shared
  • Last Updated: 2019-10-24 19:29 UTC
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