Easy Smash Template - Beer Recipe - Brewer's Friend

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Easy Smash Template

171 calories 17 g 12 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 30 min
Batch Size: 2 gallons (fermentor volume)
Pre Boil Size: 2.58 gallons
Post Boil Size: 2.33 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 171 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Sunday January 3rd 2021
1.052
1.012
5.2%
30.1
5.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb American - Pale Ale4 lb Pale Ale 37 3.5 100%
4 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.20 oz Centennial0.2 oz Centennial Hops Pellet 10 Boil 30 min 15.03 5.7%
0.31 oz Centennial0.31 oz Centennial Hops Pellet 10 Boil 15 min 15.05 8.8%
1.50 oz Centennial1.5 oz Centennial Hops Pellet 10 Whirlpool at 165 °F 30 min 42.7%
1.50 oz Centennial1.5 oz Centennial Hops Pellet 10 Dry Hop 0 days 42.7%
3.51 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.40 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2.50 g Gypsum Water Agt Mash 1 hr.
16.77 ml Phosphoric acid Water Agt Mash 1 hr.
0.13 each Campden Tablets Water Agt Other 0 min.
0.50 each Whirlfloc Fining Boil 10 min.
13.75 g Go-Ferm PE Other Primary 0 min.
1 g Fermaid O Other Primary 0 min.
4.97 ml Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 34 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.46 psi       Temp: 38 °F       CO2 Level: 2.52 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal Strike 158 °F 152 °F 60 min
Starting Mash Thickness: 1.2 qt/lb
Starting Grain Temp: 62 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.2 qt/lb 1.2 4.8  
Mash volume with grains 1.52 6.1  
Grain absorption losses -0.5 -2  
Remaining sparge water volume (equipment estimates 2.38 g | 9.5 qt) 2.13 8.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 2.83 g | 11.3 qt) 2.58 10.3  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 2.06 g | 8.2 qt) 2.33 9.3  
Hops absorption losses (whirlpool, hop stand) -0.06 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 2.27 g | 9.1 qt) 2 8  
Total: 3.33 13.3
Equipment Profile Used: System Default
 
Notes

Rough SMASH template, the idea is to keep OG and IBUs roughly consistent between SMASH batches for a consistent comparison.

  • Water profile should remain consistent, and mash pH should be adjusted to 5.4.

  • OG should be roughly 1.050. FG may differ widely depending on fermentable sugar percentage and yeast attenuation, but that's a decent starting point.

  • Mash should be 152f for a fairly fermentable sugar profile that preserves some body. I'll have to work out a standard step mash (with beta-glucanase and protein rests) for instances where that's appropriate.

  • Sparge/Mash ratio and procedure should be done in a consistent manner, but it doesn't matter too much so long as the efficiency isn't horrible (can always add more grain) and off flavors aren't introduced.

  • Short Boil, 30m should be plenty.

  • Aim for ~30 IBUs, which should be reasonable target for 2oz of even low AA hops. Aim for an even split in IBU contribution between the 30m and 15m additions, and then throw 1.5 oz into a medium temperature (165f) whirlpool and another 1.5 oz into the dry hop at pitch. While a dry hopping at pitch is a little unorthodox, my reading (so far) indicates this should be fine in the majority of cases, and will certainly be much easier (and risk less oxidation). Overall, the late additions should make for reasonable flavor/aroma.

  • For dry yeasts, rehydrate in Go-Ferm PE. Use a small amount of Fermaid O yeast nutrient (aim for just above the 10g/HL) at pitch to keep the yeast happy. If the yeast is particularly nutrient hungry more nutrient additions may be required, but that can be addressed on a case by case basis.
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  • Last Updated: 2021-01-15 18:59 UTC