Yeast WRanglers SMASH

All Grain Recipe

Submitted By: brewborg (Shared)
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Brewer: Clamberskull
Batch Size: 5.28 galStyle: Specialty Beer (23A)
Boil Size: 6.84 galStyle Guide: BJCP 2008
Color: 3.5 SRMEquipment: 1. 15g pot / 10g mash tun
Bitterness: 45.0 IBUsBoil 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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