Smash Fresh Hop - Beer Recipe - Brewer's Friend

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Smash Fresh Hop

128 calories 13 g 330 ml
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Marc Veillette
Calories: 128 calories (Per 330ml)
Carbs: 13 g (Per 330ml)
Created: Friday September 6th 2019
1.042
1.010
4.3%
24.3
3.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg United Kingdom - Pilsen4 kg Pilsen 36 1.8 100%
4 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
150 g Cascade150 g Cascade Hops Fresh 7 Boil 60 min 23.38 83.3%
30 g Cascade30 g Cascade Hops Fresh 7 Boil 5 min 0.93 16.7%
180 g / $ 0.00
 
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:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 73 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 65 °C 60 min
Starting Mash Thickness: 5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 5 L/kg 20
Mash volume with grains 22.6
Grain absorption losses -4
Remaining sparge water volume (equipment estimates 11.5 L) 9.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.6 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.9
Post boil Volume 20
Going into fermentor 20
Total: 29.9  
Equipment Profile Used: System Default
"Smash Fresh Hop" Blonde Ale beer recipe by Marc Veillette. All Grain, ABV 4.27%, IBU 24.31, SRM 3.17, Fermentables: (Pilsen) Hops: (Cascade)
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  • Public: Yup, Shared
  • Last Updated: 2019-09-06 18:31 UTC