Yeast WRanglers SMASH
All Grain Recipe
Submitted By: brewborg (Shared)
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Brewer: Clamberskull | |
Batch Size: 5.28 gal | Style: Specialty Beer (23A) |
Boil Size: 6.84 gal | Style Guide: BJCP 2008 |
Color: 3.5 SRM | Equipment: 1. 15g pot / 10g mash tun |
Bitterness: 45.0 IBUs | Boil Time: 60 min |
Est OG: 1.060 (14.7° P) | Mash Profile: Single Infusion, Medium Body, Batch Sparge |
Est FG: 1.013 SG (3.3° P) | Fermentation: Ale, Single Stage |
ABV: 6.2% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
12 lbs 1.85 oz |
2-Row (1.8 SRM) |
Grain |
1 |
1.64 oz |
Ahtanum [6.0%] - Boil 60 min |
Hops |
2 |
1.00 oz |
Ahtanum [6.0%] - Boil 20 min |
Hops |
3 |
1.00 oz |
Ahtanum [6.0%] - Boil 10 min |
Hops |
4 |
1.00 oz |
Ahtanum [6.0%] - Boil 0 min |
Hops |
5 |
2.1 pkgs |
Safale American (DCL/Fermentis #US-05) |
Yeast |
6 |
1.00 oz |
Ahtanum [6.0%] - Dry Hop 0 days |
Hops |
7 |
Notes
OG= 1.060
IBU= 45
Boil time = 60 mins
Ferment temp = 19C (if possible, if not please specify temp on label)
Batch size = 20L
2 row or light extract to reach 1.060 OG on your system
60 mins - variate amount to obtain 45 IBUs
20 mins - 1 oz hop
10 mins - 1 oz hop
0 mins- 1 oz hop
dry hop for 4 days - 1 oz hop
2 packages of Safale US-05 (rehydrated)
Your choice of fining
2.5 volumes of c02
Mash Temp 152F
Brewers will be required to bottle their beers and label them with the hop you used, if it is extract or 2-row, and any other variants you think may be important The amount you will need to bottle will be determined after we know how many people participate but be prepared to supply 19L. Beers will be due March 30 at the Vineyard and pickup of the sorted beers with be available April 6.
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