SmASH Strata Pale Ale - Beer Recipe - Brewer's Friend

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SmASH Strata Pale Ale

167 calories 16.1 g 12 oz
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Beer Stats
Method: BIAB
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7.73 gallons
Post Boil Size: 5.99 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 167 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)
Created: Friday August 11th 2023
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1.051
1.011
5.3%
37.6
4.9
5.2
4.50
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Great Western - Pale High Color10 lb Pale High Color 37 3 100%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Yakima Valley Hops - Strata0.5 oz Strata Hops $ 2.25 / oz
$ 1.13 		Pellet 13.7 Boil 30 min 20.98 14.3%
1.50 oz Yakima Valley Hops - Strata1.5 oz Strata Hops $ 2.25 / oz
$ 3.38 		Pellet 13.7 Whirlpool at 170 °F 20 min 8.5 42.9%
1.50 oz Homebrew Wholesale Supply - Strata 13.0% AA1.5 oz Homebrew Wholesale Supply - Strata 13.0% AA Hops Pellet 13 Hop Stand at 170 °F 20 min 8.07 42.9%
3.50 oz / $ 4.50
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 g Calcium Chloride (anhydrous) Water Agt Mash 75 min.
1.50 g Epsom Salt Water Agt Mash 75 min.
8 g Gypsum Water Agt Mash 75 min.
30 ml Phosphoric acid Water Agt Mash 75 min.
0.50 tsp Five Star Chemicals - Super Moss Fining Boil 20 min.
0.25 tsp Servomyces Other Boil 20 min.
0.50 tsp Yeast Energizer Other Boil 20 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
0.50 Quarts
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
63 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 125 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.45 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75.6 4.7 0 30.1 158.8 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.4 gal Mash-In Strike 134 °F 131 °F 15 min
1st Saccharification Rest Temperature 131 °F 144 °F 30 min
2nd Saccharification Rest Temperature 144 °F 153 °F 35 min
Mash Out Vorlauf 153 °F 168 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.38 g | 33.5 qt) 9.23 36.9  
Mash volume with grains (equipment estimates 9.18 g | 36.7 qt) 10.03 40.1  
Grain absorption losses -1.25 -5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.88 g | 27.5 qt) 7.73 30.9  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 5.36 g | 21.5 qt) 5.99 24  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 5.88 g | 23.5 qt) 5.25 21  
Total: 9.23 36.9
Equipment Profile Used: System Default
 
Notes

DOUGH-IN BREWING WATER
8.4 gallons in kettle.

MASH-IN
To 134 deg F water, add grains and stir thoroughly. Then, allow all to remain still and settle for 10 minutes. Temperature should stabilize at 131 deg F.

RECIRCULATION
Stir settled mash, then take pH reading of liquid. Make any adjustments if needed with salts or phosphoric acid. pH should be approximately 5.3.

Recirculate liquid through the mash recirculation system at approximately 0.75 gal/min. Recirculation should continue through the 3 mash steps and the vorlauf.

BOILING
Bring wort to a rolling boil. Watch for any indication of a boilover until the wort is at a stable rolling boil. Boil time is 90 minutes.

SUPER MOSS AND YEAST ENERGIZER
With 20 minutes remaining in the boil, add the Super Moss product and the Yeast Energizer.

HOPS
Boiling Hops: Add with 17 minutes remaining in the boil. REMOVE hops at end of the 17 minutes.

Whirlpool Hops: Add to whirlpool when temperature has dropped to 170 degrees F. Remove hops after 20 minutes in whirlpool.

Hop Stand: Add hops immediately following the whirlpool and the removal of the whirlpool hops. Hold for 20 minutes, remove hops, then proceed with ice chilling/water chilling.

CHILLING
When whirlpool and hop stand are finished, remove bagged hops. Then, initiate ice chilling w/Therminator and initiate inline oxygenation.

FERMENTATION
08.29.2023 Fast Ferment Test: TG 1.006@72 deg F --> 1.007@60 deg F.

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  • Last Updated: 2023-08-31 17:17 UTC