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Smash

157 calories 16.4 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 106 liters
Post Boil Size: 100 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 157 calories (Per 330ml)
Carbs: 16.4 g (Per 330ml)
Created: Friday March 13th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg United Kingdom - Maris Otter Pale4.5 kg Maris Otter Pale 38 3.75 100%
4.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Idaho 710 g Idaho 7 Hops Pellet 14 Boil 60 min 17.21 28.6%
10 g Idaho 710 g Idaho 7 Hops Pellet 14 Boil 20 min 10.42 28.6%
15 g Idaho 715 g Idaho 7 Hops Pellet 14 Boil 5 min 5.15 42.9%
35 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) 93 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.45 Volumes
 
Target Water Profile
Launceston WATER PROFILE
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 13.5
Mash volume with grains 16.5
Grain absorption losses -4.5
Remaining sparge water volume (equipment estimates 18.8 L) 97.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.9 L) 106
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 21 L) 100
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 100 L) 21
Total: 111.4  
Equipment Profile Used: System Default
"Smash" No Profile Selected beer recipe by Willbreier. All Grain, ABV 5.02%, IBU 32.78, SRM 5.5, Fermentables: (Maris Otter Pale) Hops: (Idaho 7)
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  • Public: Yup, Shared
  • Last Updated: 2020-03-14 21:32 UTC