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Smorgasbord - Hazy Pale Ale

Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.25 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Chris Germain
Calories: 210 calories (Per 12oz)
Carbs: 24.1 g (Per 12oz)

Created: Tuesday August 21st 2018

Original Gravity:

1.063

Final Gravity:

1.019

ABV (standard):

5.9%

IBU (tinseth):

65.3

SRM (morey):

6.4

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4 lb	United Kingdom - Pale 2-Row4 lb Pale 2-Row	38	2.5	32.3%
4 lb	United Kingdom - Golden Promise4 lb Golden Promise	37	3	32.3%
8 oz	United Kingdom - Golden Naked Oats8 oz Golden Naked Oats	33	10	4%
2 lb	Flaked Oats2 lb Flaked Oats	33	2.2	16.2%
1 lb	Flaked Wheat1 lb Flaked Wheat	34	2	8.1%
8 oz	Canadian - Honey Malt8 oz Honey Malt	37	25	4%
6 oz	Rice Hulls6 oz Rice Hulls	0	0	3%
12.37 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
8 g	Simcoe8 g Simcoe Hops	Pellet	12.7	First Wort	60 min	12.94	2.2%
0.75 oz	Mandarina Bavaria0.75 oz Mandarina Bavaria Hops	Pellet	8.5	Whirlpool at 170 °F	40 min	8.68	5.8%
0.25 oz	Vic Secret0.25 oz Vic Secret Hops	Pellet	15.5	Whirlpool at 170 °F	40 min	5.28	1.9%
1 oz	Mandarina Bavaria1 oz Mandarina Bavaria Hops	Pellet	8.5	Whirlpool at 160 °F	30 min	8.1	7.7%
0.75 oz	Vic Secret0.75 oz Vic Secret Hops	Pellet	15.5	Whirlpool at 160 °F	30 min	11.08	5.8%
1.50 oz	Mandarina Bavaria1.5 oz Mandarina Bavaria Hops	Pellet	8.5	Whirlpool at 150 °F	20 min	8.68	11.6%
1 oz	Vic Secret1 oz Vic Secret Hops	Pellet	15.5	Whirlpool at 150 °F	20 min	10.55	7.7%
2 oz	Mandarina Bavaria2 oz Mandarina Bavaria Hops	Pellet	8.5	Dry Hop at 68 °F	7 days		15.4%
2 oz	Vic Secret2 oz Vic Secret Hops	Pellet	15.5	Dry Hop at 68 °F	7 days		15.4%
43 g	Nelson Sauvin43 g Nelson Sauvin Hops	Pellet	12.5	Dry Hop at 72 °F	3 days		11.7%
34 g	Crosby Hop Farm - Denali34 g Denali Hops	Pellet	14.5	Dry Hop at 72 °F	3 days		9.3%
20 g	Galaxy20 g Galaxy Hops	Pellet	14.25	Dry Hop at 72 °F	3 days		5.4%
12.95 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
8 g	Simcoe (Pellet) 8 g Simcoe (Pellet) Hops	12.94	2.2%
5.25 oz	Mandarina Bavaria (Pellet)	25.46	40.5%
4 oz	Vic Secret (Pellet)	26.91	30.8%
43 g	Nelson Sauvin (Pellet) 43 g Nelson Sauvin (Pellet) Hops		11.7%
34 g	Crosby Hop Farm - Denali (Pellet) 34 g Denali (Pellet) Hops		9.3%
20 g	Galaxy (Pellet) 20 g Galaxy (Pellet) Hops		5.4%
12.95 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
	Strike / Mash in	Temperature	--	169 °F	30 min
	Mash	Infusion	--	156 °F	60 min
4 gal	Mash out	Temperature	--	170 °F	10 min
3.75 gal	Room temp sparge	Sparge	--	70 °F	60 min
Starting Mash Thickness: 1.25 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
13 g	Calcium Chloride	Water Agt	Mash	1 hr.
2.50 g	Epsom Salt	Water Agt	Mash	1 hr.
2 g	Gypsum	Water Agt	Mash	1 hr.

Yeast

Wyeast - London Ale III 1318

Amount:	380 Each	Cost:
Attenuation (avg):	73%	Flocculation:	High
Optimum Temp:	64 - 74 °F	Starter:	Yes
Fermentation Temp:	68 °F	Pitch Rate:	1.0 (M cells / ml / ° P) 321 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 2.4 Volumes

Target Water Profile

userwaterprofile-14656

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
150	0	0	250	90	0
Actuals listed above calculated from additions below to RO water 2g - Gypsum (~.5 tsp) 2.5g - Epsom (~.5 tsp) 13g - Cal Chloride (~3.0 tsp)
Mash Chemistry and Brewing Water Calculator

Notes

Brewing on Brewer's Edge Mash & Boil

Started with 4 gallons of distilled water and added all salts listed to Mash - heated to 167F and hit mash temp perfectly on mash in
Mashed normally for 60 mins with a brief recirc using a pump at 30 mins.

PH - 5.2
Mashed out at 170 for 10 mins then sparged with room temp jugs of RO - ~3.75 gallons
Boiled and followed hop schedule and whirlpool.
Cooled and transferred to fermenter. Set in chamber and cooled to 66 to pitch decanted 1318 starter
Fermentation activity in a few hours. Dry hopped day 3 then let ferment for 10 days before crash cooling with co2 filled balloons on the blowoff. Took about 1-2 fills/day
Closed transferred to keg with loose dry hop 2 in it. Used a clear beer draught system. Let the beer sit at room temp for 24 hours.
Put on co2 at 2.3 lbs

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2018-09-14 00:04 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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