MOMO Verdant Smash - Beer Recipe - Brewer's Friend

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MOMO Verdant Smash

162 calories 15.3 g 330 ml
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Beer Stats
Method: BIAB
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 22 liters
Post Boil Size: 18 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 162 calories (Per 330ml)
Carbs: 15.3 g (Per 330ml)
Created: Thursday April 15th 2021
1.053
1.011
5.5%
21.7
4.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Simpsons - Maris Otter pale5 kg Maris Otter pale 38 2.4 100%
5 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Magnum (15 AA)5 g Magnum (15 AA) Hops Pellet 15 First Wort 60 min 12.36 4.8%
10 g Mosaic (12.5 AA)10 g Mosaic (12.5 AA) Hops Pellet 12.5 Boil 15 min 9.29 9.5%
20 g Mosaic (12.5 AA)20 g Mosaic (12.5 AA) Hops Pellet 12.5 Hop Stand at 70 °C 60 min 19%
30 g Mosaic (12.5 AA)30 g Mosaic (12.5 AA) Hops Pellet 12.5 Dry Hop (High Krausen) 11 days 28.6%
40 g Mosaic40 g Mosaic Hops Leaf/Whole 12.5 Dry Hop 4 days 38.1%
105 g / $ 0.00
 
Yeast
Lallemand - Verdant IPA
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 83 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Infusion 72 °C 68 °C 75 min
2 L Sparge 80 °C 80 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 29.7 L) 27.9
Mash volume with grains (equipment estimates 33 L) 31.2
Grain absorption losses -5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 23.8 L) 22
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 18
Hops absorption losses (whirlpool, hop stand) -0.1
Top off amount 0.1
Volume into fermentor 18
Total: 27.9  
Equipment Profile Used: System Default
 
Notes

Directions:

Mash for 75 minutes at 150° F (68° C)
7g Magnum at 60mins
20g Mosaic at FO
50g Mosaic at 70C
Wrap and cool overnight
Primary fermentation for 7 days between 18-20° C
50g dry hop in primary after 7 days
Crash cool at 14 days
50g dry hop cold at 18 days

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  • Public: Yup, Shared
  • Last Updated: 2021-05-24 19:36 UTC