Willamette Smash - Beer Recipe - Brewer's Friend

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Willamette Smash

188 calories 19.9 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Brew Brothers
Calories: 188 calories (Per 330ml)
Carbs: 19.9 g (Per 330ml)
Created: Thursday July 6th 2017
1.061
1.016
5.9%
30.3
6.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg United Kingdom - Maris Otter Pale6 kg Maris Otter Pale 38 3.75 100%
6 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Willamette25 g Willamette Hops Pellet 7.8 Boil 60 min 22.25 35.7%
15 g Willamette15 g Willamette Hops Pellet 7.8 Boil 20 min 8.08 21.4%
30 g Willamette30 g Willamette Hops Pellet 7.8 Aroma 0 min 42.9%
70 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 20 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 115 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Infusion -- 68 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 18
Mash volume with grains 22
Grain absorption losses -6
Remaining sparge water volume (equipment estimates 17 L) 14.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.1 L) 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 22
Going into fermentor 22
Total: 32.9  
Equipment Profile Used: System Default
"Willamette Smash" American Pale Ale beer recipe by Brew Brothers. All Grain, ABV 5.91%, IBU 30.33, SRM 6.49, Fermentables: (Maris Otter Pale) Hops: (Willamette) Other: (Whirlfloc)
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  • Public: Yup, Shared
  • Last Updated: 2017-07-08 10:19 UTC