Centennial SMaSH - Beer Recipe - Brewer's Friend

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Centennial SMaSH

166 calories 17.5 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 75 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Internet
Calories: 166 calories (Per 330ml)
Carbs: 17.5 g (Per 330ml)
Created: Monday October 1st 2018
1.054
1.014
5.3%
58.1
6.7
5.7
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 %
1 oz Centennial1 oz Centennial Hops Pellet 10 Boil 60 min 37.22 12.5%
1 oz Centennial1 oz Centennial Hops Pellet 10 Boil 10 min 13.49 12.5%
1 oz Centennial1 oz Centennial Hops Pellet 10 Boil 5 min 7.42 12.5%
3 oz Centennial3 oz Centennial Hops Pellet 10 Whirlpool 0 min 37.5%
2 oz Centennial2 oz Centennial Hops Pellet 10 Dry Hop 0 days 25%
8 oz / $ 0.00
 
Yeast
Danstar - American West Coast Yeast BRY-97
Amount:
2 Each
Cost:
Attenuation (avg):
72%
Flocculation:
High
Optimum Temp:
17 - 24 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 210 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
All distilled water -- Use 3x of the office water dispenser (1x = 18.9L) = ~ total 15 gallons or 56.7L
5g CaSO4
10g CaCL2
10g MgSO4
2g NaHCO3
4g Citric Acid (1 g of citric acid =~ 0.71ml of 88% lactic acid)
Estimated Mash pH = 5.46
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
37.85 L No sparge Temperature -- 65 °C 90 min
Starting Mash Thickness: 4.6 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4.6 L/kg 27.6
Mash volume with grains 31.6
Grain absorption losses -6
Remaining sparge water volume (equipment estimates 8.3 L) 7.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29 L) 28
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 21.4
Hops absorption losses (whirlpool, hop stand) -0.4
Going into fermentor 21
Total: 34.9  
Equipment Profile Used: System Default
 
Notes

Add 3 bottles of the office water to HLT.
Recirc to get to temperature.
Add water additions while heating.
Transfer 10 gallons to MT.
Circulate through HERMS until 67C reached.
Add grain.
Hold 65C for 90 minutes (probably need to set MLT to 66C).
Begin to slowly fly sparge from HLT to MT, MT to BK. Play with valves to make this process take 60 minutes.
Boil 75 minutes with all additions.
1/2 WHIRLFLOC and 10 drops FERMCAP
Transfer to sanitized keg, pitch 2 pack, cap with 10psi spunding, ferment at 21C, check FG at 5 days.

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  • Last Updated: 2018-12-01 07:19 UTC