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Centennial SMaSH

Method: All Grain
Style: American IPA
Boil Time: 75 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Internet
Calories: 166 calories (Per 330ml)
Carbs: 17.5 g (Per 330ml)

Created: Monday October 1st 2018

Original Gravity:

1.054

Final Gravity:

1.014

ABV (standard):

5.3%

IBU (tinseth):

58.1

SRM (morey):

6.7

Mash pH

5.7

Cost $

n/a

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
6 kg	United Kingdom - Maris Otter Pale6 kg Maris Otter Pale		38	3.75	100%
6 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Centennial1 oz Centennial Hops	Pellet	10	Boil	60 min	37.22	12.5%
1 oz	Centennial1 oz Centennial Hops	Pellet	10	Boil	10 min	13.49	12.5%
1 oz	Centennial1 oz Centennial Hops	Pellet	10	Boil	5 min	7.42	12.5%
3 oz	Centennial3 oz Centennial Hops	Pellet	10	Whirlpool	0 min		37.5%
2 oz	Centennial2 oz Centennial Hops	Pellet	10	Dry Hop	0 days		25%
8 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
8 oz	Centennial (Pellet)		58.13	100%
8 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
37.85 L	No sparge	Temperature	--	65 °C	90 min
Starting Mash Thickness: 4.6 L/kg

Yeast

Danstar - American West Coast Yeast BRY-97

Amount:	2 Each	Cost:
Attenuation (avg):	72%	Flocculation:	High
Optimum Temp:	17 - 24 °C	Starter:	No
Fermentation Temp:	21 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 210 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Light colored and hoppy

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
75	5	10	50	150	0
All distilled water -- Use 3x of the office water dispenser (1x = 18.9L) = ~ total 15 gallons or 56.7L 5g CaSO4 10g CaCL2 10g MgSO4 2g NaHCO3 4g Citric Acid (1 g of citric acid =~ 0.71ml of 88% lactic acid) Estimated Mash pH = 5.46
Mash Chemistry and Brewing Water Calculator

Notes

Add 3 bottles of the office water to HLT.
Recirc to get to temperature.
Add water additions while heating.
Transfer 10 gallons to MT.
Circulate through HERMS until 67C reached.
Add grain.
Hold 65C for 90 minutes (probably need to set MLT to 66C).
Begin to slowly fly sparge from HLT to MT, MT to BK. Play with valves to make this process take 60 minutes.
Boil 75 minutes with all additions.
1/2 WHIRLFLOC and 10 drops FERMCAP
Transfer to sanitized keg, pitch 2 pack, cap with 10psi spunding, ferment at 21C, check FG at 5 days.

Last Updated and Sharing

371

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Brews

Public: Yup, Shared
Last Updated: 2018-12-01 07:19 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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