BDC SMaSH 2023 - Beer Recipe - Brewer's Friend

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BDC SMaSH 2023

160 calories 15.1 g 12 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 32 gallons (fermentor volume)
Pre Boil Size: 37 gallons
Post Boil Size: 33 gallons
Pre Boil Gravity: 10.9 °P (recipe based estimate)
Post Boil Gravity: 12.1 °P (recipe based estimate)
Efficiency: 75% (brew house)
Source: BDC
Hop Utilization: 98%
Calories: 160 calories (Per 12oz)
Carbs: 15.1 g (Per 12oz)
Created: Sunday April 18th 2021
12.1 °P
2.6 °P
5.1%
47.5
4.2
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
55 lb Thomas Fawcett - Maris Otter Pale Ale Malt55 lb Maris Otter Pale Ale Malt 38 2.65 100%
55 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Yakima Valley Hops - Azacca2 oz Azacca Hops Pellet 13.8 Boil 60 min 17 3.8%
2 oz Yakima Valley Hops - Azacca2 oz Azacca Hops Pellet 13.8 Boil 10 min 6.16 3.8%
16 oz Yakima Valley Hops - Azacca16 oz Azacca Hops Pellet 13.8 Whirlpool at 200 °F 20 min 24.29 30.8%
2 lb Yakima Valley Hops - Azacca2 lb Azacca Hops Pellet 13.8 Dry Hop at 36 °F 4 days 0.01 61.5%
52 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
20 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
30 g Gypsum (Calcium Sulfate) Water Agt Mash 1 hr.
20 ml Lactic acid Water Agt Mash 1 hr.
2 each Whirlfloc Fining Boil 15 min.
1 oz Servomyces Other Boil 10 min.
25 ml Lactic acid Water Agt Sparge 1 hr.
40 ml Biofine Clear Fining Secondary 3 days
 
Yeast
Apex - San Diego (Chico) Yeast
Amount:
75 Grams
Cost:
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
64 - 75 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 515 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12.25 psi       Temp: 36 °F       CO2 Level: 2.7 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 40 75 80 110
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19 gal Infusion 175 °F 155 °F 60 min
25 gal Sparge 170 °F 170 °F 60 min
Starting Mash Thickness: 1.35 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 34.25 gal (137 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 22.25 gal (89 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 22.96 gal (91.85 qt). Suggest reducing strike water volume to 7.6 gal (30.4 qt) and adding 10.96 gal (43.85 qt) sparge/top-off. 18.56 74.3  
Strike water volume at mash thickness of 1.35 qt/lb 18.56 74.3  
Mash volume with grains 22.96 91.9  
Grain absorption losses -6.88 -27.5  
Remaining sparge water volume (equipment estimates 22.81 g | 91.3 qt) 25.56 102.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 34.25 g | 137 qt) 37 148  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume (equipment estimates 32.6 g | 130.4 qt) 33 132  
Hops absorption losses (whirlpool, hop stand) -0.6 -2.4  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 32.4 g | 129.6 qt) 32 128  
Total: 44.13 176.5
Equipment Profile Used: System Default
"BDC SMaSH 2023" American Pale Ale beer recipe by BDC. All Grain, ABV 5.11%, IBU 47.47, SRM 4.22, Fermentables: (Maris Otter Pale Ale Malt) Hops: (Azacca) Other: (Calcium Chloride (anhydrous), Gypsum (Calcium Sulfate), Lactic acid, Whirlfloc, Servomyces, Biofine Clear)
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  • Last Updated: 2023-02-08 22:47 UTC