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SMASH exbeeriment

Method: All Grain
Style: American Pale Ale
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 70% (brew house)
Source: me
Calories: 164 calories (Per 12oz)
Carbs: 16 g (Per 12oz)

Created: Saturday February 4th 2017

Original Gravity:

1.050

Final Gravity:

1.011

ABV (standard):

5.1%

IBU (tinseth):

10.6

SRM (morey):

5.5

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
11 lb	American - Pale Ale11 lb Pale Ale	37	3.5	97.3%
0.30 lb	Dry Malt Extract - Light0.3 lb Dry Malt Extract - Light	42	4	2.7%
11.30 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.15 oz	Chinook0.15 oz Chinook Hops	Pellet	13	Boil	30 min	5.33	15%
0.15 oz	Chinook0.15 oz Chinook Hops	Pellet	13	Boil	15 min	3.44	15%
0.20 oz	Chinook0.2 oz Chinook Hops	Pellet	13	Boil	5 min	1.84	20%
0.20 oz	Chinook0.2 oz Chinook Hops	Pellet	13	Boil	0 min		20%
0.30 oz	Chinook0.3 oz Chinook Hops	Leaf/Whole	13	Dry Hop	7 days		30%
1 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.70 oz	Chinook (Pellet)	10.61	70%
0.30 oz	Chinook (Leaf/Whole)		30%
1 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
21 qt	Batch Sparge	Sparge	--	152 °F	60 min
Starting Mash Thickness: 1.5 qt/lb

Yeast

White Labs - California Ale Yeast WLP001

Amount:	1 Each	Cost:
Attenuation (avg):	76.5%	Flocculation:	Medium
Optimum Temp:	68 - 73 °F	Starter:	Yes
Fermentation Temp:	68 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 211 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Bru'n Water Pale Ale Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
140	18	25	55	300	110
Bru'n Water's Pale Ale Profile. 21 Quarts mash water treatment: Target pH 5.4 @ room temp (after grain addition) Gypsum: 8.9 g Calcium Chloride: 1.3 g Epsom Salt: 1.3 g Lactic Acid: 1.6 ml 30 Quarts sparge water treatment: Target pH 5.5 @ room temp Gypsum: 12.8g Calcium Chloride: 1.9g Epsom Salt: 1.9g Lactic Acid: 3.4 ml
Mash Chemistry and Brewing Water Calculator

Notes

This experiment is designed to showcase new hop varieties in a SMASH beer. All hop varieties are American and they are primarily recommended for American hoppy beers. This experiment only uses pellet hops. 11 lbs Cargill Special Pale Malt was used because it is a neutral flavored base malt with a slight biscuit flavor. WLP001 California Ale yeast was chosen because I want to keep yeast flavors low. I'm adjusting my water to reflect the Pale Ale water profile in Bru'n Water. Water will be left uncovered for 24 hours to allow chlorine to evaporate.

Initially I was going to prepare the full volume of wort without hops and dry hop each beer with a different hop, but instead, I decided to boil each 1 gallon batch separately with multiple hop additions during the boil. Performing multiple hop additions will be a valuable because we will have a representation of what flavors/aromas we can get from each hop when added at different time throughout the boil. Each 1 gallon batch will receive 1 oz of hops.

This experiment does not include a 60 min hop addition because IBU extraction is not the focus. My thought is that a 60 min addition would lose all flavors and aromas unique to the particular hop being used. This experiment is all about retaining as much flavor and aroma as possible.

All hops excluding Chinook were purchased on 2/4/17 so hopefully they are from a 2016 crop and are fresh. I'm storing the hops in my freezer until brew day. The Chinook has been vacuum sealed and stored in my freezer for about 2 years. While this experiment should be performed on fresh hops to best showcase them, it will be interesting to see if the hops have degraded much over the past two years.

Hops used:
Chinook
Medusa
El Dorado
HBC 438
HBC 366
Mosaic

Prepare 9.5 gal preboil wort
Boil 30 min at full volume to induce hot break and help boil DMS
Boil 6 seperate batches of 1.35 gal preboil wort
Cool in ice bath.
Collect 1 gallon in fermenter
Evenly distribute decanted yeast starter once all 6 batches have been finished. Distribute slurry by volume and shake between pouring.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2017-02-23 17:26 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

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