SMaSH Centennial & Maris Otter - Beer Recipe - Brewer's Friend

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SMaSH Centennial & Maris Otter

166 calories 13.8 g 12 oz
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Beer Stats
Method: BIAB
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 4.04 gallons
Post Boil Size: 2.5 gallons
Pre Boil Gravity: 1.031 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 84%
Calories: 166 calories (Per 12oz)
Carbs: 13.8 g (Per 12oz)
Created: Tuesday June 18th 2024
1.051
1.008
5.5%
42.7
5.7
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.75 lb United Kingdom - Maris Otter Pale4.75 lb Maris Otter Pale 38 3.75 100%
4.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
9 g Centennial9 g Centennial Hops Pellet 11 Boil 60 min 26.39 27.3%
8 g Centennial8 g Centennial Hops Pellet 11 Boil 15 min 11.64 24.2%
8 g Centennial8 g Centennial Hops Pellet 11 Boil 5 min 4.68 24.2%
8 g Centennial8 g Centennial Hops Pellet 11 Boil 0 min 24.2%
33 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.23 each Whirlfloc Water Agt Boil 10 min.
0.23 each Campden Tablets Water Agt Other 0 min.
 
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:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 42 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 2.2oz       Temp: 68 °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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.93 gal Strike -- 156 °F --
Mash Infusion 156 °F 150 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume 4.88 19.5  
Mash volume with grains 5.26 21.1  
Grain absorption losses -0.59 -2.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 4.04 16.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 2.5 10  
Volume into fermentor 2.5 10  
Total: 4.88 19.5
Equipment Profile Used: System Default
 
Notes

Brew Day Instructions

  1. Pour 4.93 gallons of strike water into kettle and start the heat.

  2. Add 1/4 of a Campden tablet to water.

  3. Once strike water reaches 156F, kill burner, put bag in pot, and dough in 5 pounds of MO.

  4. When water reaches 150F, attach lid, cover lid with towels, and hold for 60 mins.

  5. When 60 mins. are up, remove bag, and squeeze to release more wort. *Take pre-boil gravity reading at this time and record.

  6. Bring wort up to boil and start timer for 60 mins:

  7. 13 grams Centennial @ 60 mins.

  8. 8 grams Centennial @ 15 mins.

  9. 1/4 of a Whirlfloc tablet @ 10 mins.

  10. 8 grams of Centennial @ 5 mins.

  11. 8 grams of Centennial @ 0 mins.

  12. Cool wort down to ~68F.

  13. Meanwhile, sanitize equipment for racking into fermenter: spray bottle, racking tube, air lock, hydrometer & tube, sample extractor, yeast packet, scissors, lid, and fermenter.

  14. Rack into fermenter. *Make sure to spray kettle nozzle with sanitizer before attaching tube.

  15. Take sample to test OG.

  16. Pitch yeast packet and ferment for ~2 weeks @ 68F.

    Bottling Instructions

  17. Once FG reads steady for 2 days in a row, bottle.

  18. Sanitize all bottling equipment: bottles, caps, capper, bottle wand and tube, bottling bucket, etc.

  19. Make priming sugar mixture and dump into sanitized bottling bucket.

  20. Rack beer into bottling bucket.

  21. Rack beer into bottles from bottling bucket and cap.

  22. Let carbonate for ~14 days at ~68-70 F.
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  • Last Updated: 2024-08-24 16:53 UTC