Maris Otter w/Simcoe SMaSH APA - Beer Recipe - Brewer's Friend

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Maris Otter w/Simcoe SMaSH APA

178 calories 18.1 g 12 oz
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Beer Stats
Method: BIAB
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 3.25 gallons (fermentor volume)
Pre Boil Size: 4.25 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 178 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)
Created: Tuesday March 28th 2017
1.054
1.013
5.4%
40.8
6.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb United Kingdom - Maris Otter Pale6.5 lb Maris Otter Pale 38 3.75 98.1%
2 oz German - Acidulated Malt2 oz Acidulated Malt 27 3.4 1.9%
6.62 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.33 oz Simcoe0.33 oz Simcoe Hops Pellet 12.7 Boil 60 min 26.51 33.3%
0.33 oz Simcoe0.33 oz Simcoe Hops Pellet 12.7 Boil 15 min 13.16 33.3%
0.33 oz Simcoe0.33 oz Simcoe Hops Pellet 12.7 Boil 1 min 1.14 33.3%
0.99 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Irish Moss Fining Boil 10 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 123 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn sugar       Amount: 2.9 oz       CO2 Level: 2.5 Volumes
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 0 0 88 120 0
1 tsp CaCl
1 tsp Gypsum
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.9 gal In Reflectix jacket, strike water @ 158 Temperature -- 152 °F 90 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 5.87 g | 23.5 qt) 5.33 21.3  
Mash volume with grains (equipment estimates 6.4 g | 25.6 qt) 5.86 23.4  
Grain absorption losses -0.83 -3.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.79 g | 19.1 qt) 4.25 17  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.1  
Post boil Volume 3.25 13  
Volume into fermentor 3.25 13  
Total: 5.33 21.3
Equipment Profile Used: System Default
 
Notes

Starter made from 1.5 L water and 100g light DME, boiled down to 1L. Make starter Friday morning, into fridge Sunday morning, brew Monday.

Pour from 8 gal to sanitized 5 gal kettle post boil so it will fit in ice bath.

Speaking of, buy more ice beforehand!

Cool to 65, whirlpool for 20 minutes, siphon from kettle to fermenter (through strainer?)

Ferment @ 65 until SG stable for 3 days, raise to 68 for diacetyl rest for 3 days. Then bottle!

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  • Last Updated: 2017-03-30 17:44 UTC