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MOFF SMaSH

Method: BIAB
Style: American IPA
Boil Time: 60 min
Batch Size: 2 gallons (ending kettle volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Inglourious Basterd Brewing Co.
Calories: 220 calories (Per 12oz)
Carbs: 20.1 g (Per 12oz)

Created: Friday February 28th 2014

Original Gravity:

1.067

Final Gravity:

1.013

ABV (standard):

7.1%

IBU (tinseth):

58.3

SRM (morey):

6.9

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
5 lb	United Kingdom - Maris Otter Pale5 lb Maris Otter Pale		38	3.75	100%
5 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.25 oz	Falconer's Flight0.25 oz Falconer's Flight Hops	Pellet	10	Boil	60 min	25	20%
0.25 oz	Falconer's Flight0.25 oz Falconer's Flight Hops	Pellet	10	Boil	20 min	15.14	20%
0.50 oz	Falconer's Flight0.5 oz Falconer's Flight Hops	Pellet	10	Boil	10 min	18.13	40%
0.25 oz	Falconer's Flight0.25 oz Falconer's Flight Hops	Pellet	0	Aroma	0 min		20%
1.25 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Falconer's Flight (Pellet)	58.27	80%
0.25 oz	Falconer's Flight (Pellet)		20%
1.25 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
3.3125 gal		Temperature	--	152 °F	60 min

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	1 Each	Cost:
Attenuation (avg):	81%	Flocculation:	Medium
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	68 °F	Pitch Rate:	-

$ 0.00 Yeast Pitch Rate and Starter Calculator

Recipe Photos

Last Updated and Sharing

1,438

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Brews

Public: Yup, Shared
Last Updated: 2015-02-23 17:42 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

Other Brewers Who Brewed This Recipe:

tanisorn

Fredriktech

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