Calypso SMaSH Ale - Beer Recipe - Brewer's Friend

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Calypso SMaSH Ale

188 calories 19.3 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 188 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)
Created: Monday October 4th 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Muntons - Maris Otter11 lb Maris Otter 38 2.3 100%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Calypso0.5 oz Calypso Hops Pellet 13 Boil 60 min 22.58 25%
0.50 oz Calypso0.5 oz Calypso Hops Pellet 13 Boil 15 min 11.2 25%
0.50 oz Calypso0.5 oz Calypso Hops Pellet 13 Boil 1 min 0.97 25%
0.50 oz Calypso0.5 oz Calypso Hops Pellet 13 Dry Hop 5 days 25%
2 oz / $ 0.00
Priming
Method: co2       Amount: 8.73 psi       Temp: 34 °F       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
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.81 19.3  
Mash volume with grains 5.69 22.8  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 3.87 g | 15.5 qt) 4.31 17.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.5 26  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.5 g | 26 qt) 5.5 22  
Total: 9.13 36.5
Equipment Profile Used: System Default
"Calypso SMaSH Ale" No Profile Selected beer recipe by kilo0101. All Grain, ABV 5.61%, IBU 34.76, SRM 4.25, Fermentables: (Maris Otter) Hops: (Calypso)
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  • Public: Yup, Shared
  • Last Updated: 2021-10-04 13:48 UTC