Cry-daho SMaSH IPA - Beer Recipe - Brewer's Friend

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Cry-daho SMaSH IPA

197 calories 17.5 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 50 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 71% (brew house)
Hop Utilization: 97%
Calories: 197 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created: Saturday October 29th 2022
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Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Bairds - Golden Promise10 lb Golden Promise 37 3 83.3%
1 lb Torrified Wheat1 lb Torrified Wheat 36 2 8.3%
1 lb Dry Malt Extract - Extra Light1 lb Dry Malt Extract - Extra Light 42 2.5 8.3%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.10 oz Idaho 71.1 oz Idaho 7 Hops Pellet 23.1 Boil 50 min 79.93 73.3%
0.20 oz Idaho 70.2 oz Idaho 7 Hops Pellet 23.1 Boil 20 min 9.25 13.3%
0.20 oz Idaho 70.2 oz Idaho 7 Hops Pellet 23.1 Boil 10 min 5.54 13.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
1 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
63 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 107 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 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
4.98 gal Strike 164 °F 152 °F 60 min
Starting Mash Thickness: 1.81 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.81 qt/lb 4.98 19.9  
Mash volume with grains 5.86 23.4  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 3.38 g | 13.5 qt) 3.57 14.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 6.81 g | 27.2 qt) 7 28  
Boil off losses -1.25 -5  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 8.55 34.2
Equipment Profile Used: System Default
 
Notes

Mashed in @ 164ºF
Dough-in temp, pH: 155ºF, 5.3
15 minutes temp, pH: 152ºF, 5.2
30 minutes temp, pH: 151ºF, 5.2

Boil:
Always double check your hop pellets before weighing/adding to boil. If it says "Cryohop pellets" always recalculate and reweigh before making hop additions.

Took 10 minutes off end of the boil to reduce overall bitterness. Taste of the wort is hella bitter (oops!).

O.G. = 1.061

Fermentation started slow due to cool wort temp. Krausen formed ~30-36 hours after pitch, slowest ever. Fermentation lasted a full 9 days before krausen receded! Average fermentation temp: 61ºF

F.G. = 1.009

Day 15: Transferred to purged keg under CO2. Burst carbed on 30psi for 12 hours, then reduced to 16psi for remainder of week.

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  • Last Updated: 2022-12-11 22:41 UTC