SMaSH Pale Ale - Beer Recipe - Brewer's Friend

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SMaSH Pale Ale

129 calories 13.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Special/Best/Premium Bitter
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 23.1 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 129 calories (Per 330ml)
Carbs: 13.7 g (Per 330ml)
Created: Tuesday February 10th 2015
1.042
1.011
4.1%
28.6
5.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg United Kingdom - Maris Otter Pale4 kg Maris Otter Pale 38 3.75 100%
4 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g East Kent Goldings20 g East Kent Goldings Hops Pellet 5 Boil 60 min 13.41 33.3%
20 g East Kent Goldings20 g East Kent Goldings Hops Pellet 5 Boil 30 min 10.3 33.3%
20 g East Kent Goldings20 g East Kent Goldings Hops Pellet 5 Boil 10 min 4.86 33.3%
60 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each whirlflock tablet Fining Boil 15 min.
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
19 - 22 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 L Infusion -- 68 °C 60 min
6 L Infusion -- 70 °C 30 min
6 L Sparge -- 70 °C 1 min
Starting Mash Thickness: 1.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 6
Mash volume with grains 8.6
Grain absorption losses -4
Remaining sparge water volume (equipment estimates 25.9 L) 22
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27 L) 23.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 21
Going into fermentor 21
Total: 28  
Equipment Profile Used: System Default
"SMaSH Pale Ale" Special/Best/Premium Bitter beer recipe by Smash café. All Grain, ABV 4.13%, IBU 28.57, SRM 5.08, Fermentables: (Maris Otter Pale) Hops: (East Kent Goldings) Other: (whirlflock tablet)
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  • Public: Yup, Shared
  • Last Updated: 2015-03-13 12:48 UTC