Bergamot SMASH Beer Recipe | All Grain Specialty IPA: New England IPA by plohm12 | Brewer's Friend
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Bergamot SMASH

134 calories 13 g 12 oz
Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Post Boil Size: 3 gallons
Pre Boil Gravity: 1.031 (recipe based estimate)
Post Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Paul Lohmuller
Hop Utilization: 98%
Calories: 134 calories (Per 12oz)
Carbs: 13 g (Per 12oz)
Created: Thursday February 4th 2021
1.041
1.009
4.2%
40.4
3.1
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.80 lb Briess - Brewers Malt 2-Row4.8 lb Brewers Malt 2-Row 37 1.8 100%
4.80 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Bergamot0.5 oz Bergamot Hops Pellet 9 First Wort 0 min 36.43 10%
0.50 oz Bergamot0.5 oz Bergamot Hops Pellet 9 Hop Stand at 180 °F 20 min 3.93 10%
2 oz Bergamot2 oz Bergamot Hops Pellet 9 Dry Hop Day 7 40%
2 oz Bergamot2 oz Bergamot Hops Pellet 9 Dry Hop Day 5 40%
5 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13 qt Strike 158 °F 152 °F 60 min
6.4 qt Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 2.71 qt/lb
Starting Grain Temp: 68 °F
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - DIPA Ale OYL-052
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Medium-low
Optimum Temp:
65 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 87 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.19 psi       Temp: 40 °F       CO2 Level: 2.4 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
70.1 12 8 39.3 81.1 167.6
Mash Chemistry and Brewing Water Calculator
 
Notes

Dry hop method:
Per 1oz hops, soak in star san solution 1 muslin bag and 1.5oz glass marbles. Add marbles to muslin bag, then add hops. Tie an overhand knot as close to the opening as possible, and quickly & gently place in fermentation vessel.

Fermentation, dry hop, and bottling schedule:
Pitch into a sanitized 7gal plastic bucket for primary fermentation, ferment at room temperature, 67F to 72F.
1 or 2 days after peak fermentation, prepare and add first dry hops.
Once airlock bubbling dies down to about once every 20 seconds, add second dry hops to a sanitized 3gal glass carboy, then rack beer into carboy. The goal is to fill up the carboy as much as possible, leaving as little air space as possible. If beer doesn't quite reach carboy neck, carefully add sanitized marbles until it does.
After airlock bubbling has completely stopped, but no later than 12 days after racking, prepare to bottle beer by sanitizing bottles and adding 5 carb tabs and a pinch of CBC-1 bottling yeast to each. Use air filter and double-nozzle carboy cap to siphon beer to reduce contamination.


Version 1 (2021-04-11)

7.5 lb Briess 2-row malt

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  • Public: Yup, Shared
  • Last Updated: 2023-02-26 15:26 UTC
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