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SMASHing

SMASHing

American Pale Ale • All Grain • 5 gal

Burner4me

lightly hopped attempt at single grain quaffable beer

December 6, 2017 at 09:43am

0.0/5.0 0 ratings

Ingredients (All Grain5 gal)

  • 12 lbs Maris Otter; Crisp

    Maris Otter; Crisp

    An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.

  • 1 oz Fuggle - 3.8 AA% pellets; boiled 60 min

    Fuggle

    Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.

  • 1.0 oz Saaz - 2.4 AA% pellets; boiled 15 min

    Saaz

    Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.

  • 1.0 oz Saaz - 2.4 AA% pellets; boiled 0 min

    Saaz

    Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.

  • 1 oz Irish Moss - last 15 minutes (omitted from calculations)

    Irish Moss

    A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.

  • Fermentis T-58 Safbrew T-58

    Fermentis T-58 Safbrew T-58

    Estery, somewhat spicy ale yeast. Solid yeast formation at end of fermentation. Widely used for bottle and cask conditioning. 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

8 gal distilled water adjusted to PH 5.5 added 0.5 tsp gypsum and cal.carbonate to mash/sparge water

Style (BJCP)

Category: 18 - Pale American Ale

Subcategory: B - American Pale Ale

Range for this Style
Original Gravity: 1.061 1.045 - 1.060
Terminal Gravity: 1.014 1.010 - 1.015
Color: 8.4 SRM 5 - 10
Alcohol: 6.2% ABV 4.5% - 6.2%
Bitterness: 22.3 IBU 30 - 50

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