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Simcoe SMASH 2.5 Gal High Gravity 4-30-14 ACTUAL

Simcoe SMASH 2.5 Gal High Gravity 4-30-14 ACTUAL

American Pale Ale : All Grain : 2.25 gal

GSiegl

Actual 4-30-14

August 9, 2014 at 07:22pm

0.0/5.0 0 ratings

Ingredients (All Grain2.25 gal)

  • 7.5 lbs American 2-row

    American 2-row

    Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt

  • .4 oz Simcoe® - 13.0 AA% pellets; boiled 60 min

    Simcoe®

    Used for aromatic, and especially bittering properties.

  • .4 oz Simcoe® - 13.0 AA% pellets; boiled 10 min

    Simcoe®

    Used for aromatic, and especially bittering properties.

  • .2 oz Simcoe® - 13.0 AA% pellets; boiled 1 min

    Simcoe®

    Used for aromatic, and especially bittering properties.

  • Fermentis US-56 Safale US-56

    Fermentis US-56 Safale US-56

    The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.

Notes

1 st in 2- row SMASH series 4-30-14 0730, grind @ 1mm setting (per brass ruler), while water heats up Induction, 3.5 Gal @ 110F, #10 setting +11'30" = 140F +3'30" = 150F +6'30" = 170F (21'30" to mash target) Mashed in n settled @156F Pulled off ~ >2.5 Gal (brix 14.2 14), heated another 3.5 Gal to 170F but only added 1 Gal to spare off 1 Gal, (brix 8), added ~ 0.8 Gal to wort as it heated to boil, (brix 12).... (Pulled off another 5 quarts before dumping grain...... Next time maybe more even double batch sparge or just wait before adding additional water.... Theoretically did not need to add the 2nd 1 Gal or measures are off.... Pay closer attention next time...) Boiled to schedule final brix 15 warm, 16 cold... We'll say 15.5; chilled to 75 w/ wort chiller, transferred to 3Gal carboy (up to neck ~2-2.25 Gal) submerged in cool water for 30-40 min, pitched 5 gram 05 rehydrated in 6 oz water, put. In 67F ferment or w/ frozen 1 liter bottle in sealed bucket nxt to carboy.... 5-1-14 0500 foam on top with airlock going ~ q 30 seconds, Temp 65F (next time maybe smaller frozen bottle....????)

Style (BJCP)

Category: 10 - American Ale

Subcategory: A - American Pale Ale

Range for this Style
Original Gravity: 1.073 1.045 - 1.060
Terminal Gravity: 1.017 1.010 - 1.015
Color: 6.0 SRM 5 - 14
Alcohol: 7.5% ABV 4.50% - 6.00%
Bitterness: 67.0 IBU 30.00 - 45.00

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