Pils SMASH - Beer Recipe - Brewer's Friend

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Pils SMASH

140 calories 12.6 g 12 oz
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Beer Stats
Method: BIAB
Style: Mixed-Fermentation Sour Beer
Boil Time: 90 min
Batch Size: 4.25 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 48% (brew house)
Source: Y.T.
Rating:
3.00 (1 Review)

Calories: 140 calories (Per 12oz)
Carbs: 12.6 g (Per 12oz)
Created: Saturday December 19th 2015
1.043
1.008
4.6%
20.9
3.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.63 lb American - Pilsner9.625 lb Pilsner 37 1.8 72%
60 oz Raspberry60 oz Raspberry - (late boil kettle addition) 3.15 0 28%
13.37 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Cascade0.25 oz Cascade Hops Pellet 7 Boil 90 min 7.86 25%
0.25 oz Cascade0.25 oz Cascade Hops Pellet 7 Boil 60 min 7.35 25%
0.25 oz Cascade0.25 oz Cascade Hops Pellet 7 Boil 30 min 5.65 25%
0.25 oz Cascade0.25 oz Cascade Hops Pellet 7 Boil 0 min 25%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Oak Flavor Secondary --
 
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:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 60 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9 qt Infusion -- 154 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 7.55 g | 30.2 qt) 4.45 17.8  
Mash volume with grains (equipment estimates 8.32 g | 33.3 qt) 5.22 20.9  
Grain absorption losses -1.2 -4.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.1 g | 24.4 qt) 3 12  
Volume increase from sugar/extract (late additions) 0.44 1.8  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 4.25 17  
Volume into fermentor 4.25 17  
Total: 4.45 17.8
Equipment Profile Used: System Default
 
Notes

soured to about 3.6 pH (with test strips).

Boiled 90 minutes.

After about 2 weeks added raspberries on 1/5/16.

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  • Last Updated: 2016-04-07 01:59 UTC