Casey CASim SMaSH

Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 11.86 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Dave S.
Calories: 199 calories (Per 16oz)
Carbs: 20.5 g (Per 16oz)

Created: Friday October 26th 2018

Original Gravity:

1.060

Final Gravity:

1.015

ABV (standard):

5.8%

IBU (tinseth):

42.8

SRM (morey):

4.3

Mash pH

5.7

Cost $

n/a

Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
23 lb	California Select23 lb California Select		37	2	100%
23 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
40 g	Simcoe40 g Simcoe Hops		Pellet	12.7	First Wort	60 min	37.38	25%
40 g	Simcoe40 g Simcoe Hops		Pellet	12.7	Whirlpool at 207 °F	30 min	5.37	25%
80 g	Simcoe80 g Simcoe Hops		Pellet	12.7	Dry Hop	2 days		50%
160 g / $ 0.00

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Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 each	Whirlfloc		Fining	Boil	5 min.

Yeast

Imperial Yeast - A01 House

Amount:	1 Each	Cost:
Attenuation (avg):	73%	Flocculation:	High
Optimum Temp:	62 - 70 °F	Starter:	Yes
Fermentation Temp:	65 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 419 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Amber Balanced

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Bru'n Water v.5.5 Water Adjustments Casey CASim SMaSH Profiles (ppm) Exist Mash Finished Ca 0 113 113 Mg 0 20 20 Na 0 15 15 SO4 0 277 277 Cl 0 55 55 HCO3 0 34 NA SO4/Cl Ratio 5.1 Batch Volume 10.0 Gallons Total Mash 15.8 Gallons Mash Dilution 15.8 Gallons Total Sparge 0.0 Gallons Sparge Dilution 0.0 Gallons Estimated Mash pH 5.32 SU Mineral Additions (gm) Mash Sparge Gypsum 21.3 0.0 Calcium Chloride 4.7 0.0 Epsom Salt 11.8 0.0 Mag Chloride 0.0 0.0 Canning Salt 0.0 0.0 Baking Soda 1.6 Not Recommended Chalk 0.0 Not Recommended Pickling Lime 0.0 Not Recommended Sodium Metabisulfite 0.0 0.0 Mash Acid Additions 0.0 (ml) 0.0 (ml) Sparge Acid Addtions Lactic 88.0 % 0.0 (ml) 0.0 (ml)
Mash Chemistry and Brewing Water Calculator

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
15.36 gal	Sacchrification rest	Infusion	--	152 °F	60 min
	Mash Out	Temperature	--	168 °F	15 min
Starting Mash Thickness: 2 qt/lb

Quick Water Requirements

Water	Gallons	Quarts
WARNING: Mash tun capacity exceeded. Volume required: 13.34 gal (53.36 qt). Suggest reducing strike water volume to 10.16 gal (40.64 qt) and adding 1.34 gal (5.36 qt) sparge/top-off.	11.5	46
Strike water volume at mash thickness of 2 qt/lb	11.5	46
Mash volume with grains	13.34	53.4
Grain absorption losses	-2.88	-11.5
Remaining sparge water volume (equipment estimates 3.23 g \| 12.9 qt)	3.49	13.9
Mash Lauter Tun losses	-0.25	-1
Pre boil volume (equipment estimates 11.61 g \| 46.4 qt)	11.86	47.4
Boil off losses	-1.5	-6
Hops absorption losses (first wort, boil, aroma)	-0.05	-0.2
Post boil Volume	10.05	40.2
Hops absorption losses (whirlpool, hop stand)	-0.05	-0.2
Going into fermentor	10	40
Total:	14.99	59.9
Equipment Profile Used:	System Default

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Last Updated: 2018-11-12 18:29 UTC