Summer Bitter SMaSH - Beer Recipe - Brewer's Friend

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Summer Bitter SMaSH

160 calories 19.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Best Bitter
Boil Time: 60 min
Batch Size: 3.5 gallons (ending kettle volume)
Pre Boil Size: 4.1 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 94% (ending kettle)
Source: Fats Schindee
Calories: 160 calories (Per 12oz)
Carbs: 19.5 g (Per 12oz)
Created: Wednesday February 15th 2017
1.048
1.016
4.3%
30.2
4.6
n/a
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 %
0.85 oz East Kent Goldings0.85 oz East Kent Goldings Hops Pellet 5.1 Boil 60 min 25.43 58.6%
0.20 oz East Kent Goldings0.2 oz East Kent Goldings Hops Pellet 5.1 Boil 20 min 3.62 13.8%
0.20 oz East Kent Goldings0.2 oz East Kent Goldings Hops Pellet 4.8 Boil 5 min 1.12 13.8%
0.20 oz East Kent Goldings0.2 oz East Kent Goldings Hops Pellet 4.8 Boil 0 min 13.8%
1.45 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Fining Boil 10 min.
0.50 tsp Yeast nutrient Other Boil 10 min.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 118 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn sugar       CO2 Level: 2.0 Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 qt Infusion -- 152 °F 60 min
6.92 qt Dunk sparge in new pot Sparge -- 168 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 4.94 19.8  
Mash volume with grains 5.32 21.3  
Grain absorption losses -0.59 -2.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.05 g | 20.2 qt) 4.1 16.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil volume (equipment estimates 2.55 g | 10.2 qt) 3.5 14  
Estimated amount in fermentor 3.5 14  
Total: 4.94 19.8
Equipment Profile Used: System Default
 
Notes

After mash, draw off 2 qts first runnings and boil down to 1 qt to carmelize for flavor and color. Normal sparge calls for 5.92 qts- add 1 qt extra (so dunk sparge with 6.92 qts) to make up for this loss.

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  • Last Updated: 2017-02-27 17:20 UTC