04: SMASH Simcoe Pale Ale - Beer Recipe - Brewer's Friend

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04: SMASH Simcoe Pale Ale

144 calories 14.3 g 12 oz
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Beer Stats
Method: Extract
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 0% (steeping grains only)
Source: Northern Brewer SMASH Kit
Calories: 144 calories (Per 12oz)
Carbs: 14.3 g (Per 12oz)
Created: Monday December 29th 2014
1.044
1.010
4.5%
52.7
3.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Liquid Malt Extract - Extra Light6 lb Liquid Malt Extract - Extra Light 37 2.5 100%
6 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Simcoe0.5 oz Simcoe Hops Pellet 12.7 Boil 60 min 27.83 16.7%
0.50 oz Simcoe0.5 oz Simcoe Hops Pellet 12.7 Boil 15 min 13.81 16.7%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Boil 5 min 11.1 33.3%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Dry Hop 6 days 33.3%
3 oz / $ 0.00
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       Amount: 5 oz      
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 6.08 g | 24.3 qt) 6 24  
Volume increase from sugar/extract (early additions) 0.5 2  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 5 20  
Going into fermentor 5 20  
Total: 6 24
Equipment Profile Used: System Default
 
Notes

Yeast Starter: 1 cup DME, pinch of yeast nutrient, and 1000mL of water. Next time use 3/4 cup DME for lower gravity starter. When making yeast starter, I shook the White Labs vile up before pouring into starter. This caused the yeast to explode out of the tube when opened and gushed everywhere. Half of the yeast was lost and not added to the starter. Fermenting after 24 hours at 68F sitting on beach towel in closet and wrapped in towel. Airerated wort by using strainer over funnel into carboy, this caused bubbles to foam up while racking. Use Ferm cap S next time before racking.
Bottled on 1/12/15 FG 1.010 = 3.93% ABV

5-gal Big Mouth Carboy Volume
Krausen line was at kink where big mouth starts transitioning to neck. This yielded 4.3 gal @ bottling
4.3 gal filled (13) 22oz and (18) 12 oz bottles

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  • Last Updated: 2015-05-13 00:25 UTC