SMaSH! Pale Ale - Beer Recipe - Brewer's Friend

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SMaSH! Pale Ale

157 calories 14.1 g 12 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.34 gallons
Post Boil Size: 5.27 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Benjamin Stange
Hop Utilization: 95%
Calories: 157 calories (Per 12oz)
Carbs: 14.1 g (Per 12oz)
Created: Friday February 2nd 2024
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1.048
1.009
5.1%
41.0
5.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb American - Pale Ale9 lb Pale Ale 37 3.5 100%
9 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cascade1 oz Cascade Hops Pellet 6 Boil 60 min 23.73 33.3%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 6 Boil 30 min 9.12 16.7%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 6 Boil 15 min 5.89 16.7%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 6 Whirlpool 0 min 2.25 16.7%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 6 Dry Hop 7 days 16.7%
3 oz / $ 0.00
 
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:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 79 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Springfield Mo Fullbright Station
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 1.5 qt/lb 3.38 13.5  
Mash volume with grains 4.1 16.4  
Grain absorption losses -1.13 -4.5  
Remaining sparge water volume (equipment estimates 4.59 g | 18.4 qt) 4.34 17.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.59 g | 26.4 qt) 6.34 25.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.02 g | 20.1 qt) 5.27 21.1  
Hops absorption losses (whirlpool, hop stand) -0.02 -0.1  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.25 g | 21 qt) 5 20  
Total: 7.72 30.9
Equipment Profile Used: System Default
 
Notes

In order to evaluate the new hop to get a better idea of the aromas and flavors I can expect, I like to make hop tea or brew a SMaSH beer with it.

Below, is my favorite recipe—and one I’d strongly recommend you try—when I’m brewing a SMaSH beer. This recipe only uses only pale malt and cascade hops, but you can substitute in any hops you like.

Procedure:
Mash for one hour at 152° F or until starch conversion is complete. Mash out at 170° F. Bring to a boil. Add first hop addition and start timer. After 30 minutes, add second addition. After 15 more minutes, add third hop addition and the Irish moss.

As you turn off your heat, stir in your final hop addition. Whirlpool, chill to 68° F, and rack to your fermenter. Pitch yeast and ferment at 68° F for 7-10 days or until fermentation is complete. Rack to secondary fermenter with 0.5 ounces of dry-hops.

Let rest for 7-14 days at 68° F and bottle or keg to 2.5 volumes of carbon dioxide.

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  • Last Updated: 2024-02-02 20:15 UTC