188 SMaSH - MO/Cascade 
All Grain Recipe
Submitted By: dlyford (Shared)
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| Brewer: Doug Lyford | |
| Batch Size: 6.00 gal | Style: American Pale Ale (10A) |
| Boil Size: 7.75 gal | Style Guide: BJCP 2008 |
| Color: 4.8 SRM | Equipment: My Equipment Profile |
| Bitterness: 43.0 IBUs | Boil Time: 75 min |
| Est OG: 1.055 (13.5° P) | Mash Profile: Single Infusion, Medium Body, Batch Sparge |
| Est FG: 1.012 SG (3.0° P) | Fermentation: Ale, Single Stage |
| ABV: 5.7% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 9.19 gal |
Baltimore City 3/9/2017 |
Water |
1 |
| 6.00 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
2 |
| 5.00 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
3 |
| 4.00 g |
Calcium Chloride (Mash 60 min) |
Misc |
4 |
| 12 lbs |
Maris Otter, Pale Malt (3.0 SRM) |
Grain |
5 |
| 1.00 oz |
Cascade [6.2%] - First Wort |
Hops |
6 |
| 1.00 items |
Campden (Potassium Metabisulphite) (Boil 60 min) |
Misc |
7 |
| 1.48 oz |
Cascade [6.2%] - Boil 20 min |
Hops |
8 |
| 1.00 tsp |
Irish Moss (Boil 10 min) |
Misc |
9 |
| 1.48 oz |
Cascade [6.2%] - Boil 5 min |
Hops |
10 |
| 1.00 oz |
Cascade [6.2%] - Boil 0 min |
Hops |
11 |
| 1.0 pkgs |
California Ale (White Labs #WLP001) |
Yeast |
12 |
Notes
4-22-2018: Measured pH = 5.37. Last 22 minutes is a bit of a cluster. My timer reset around the 22 minute mark. I reset it for 20 minutes after dropping the hops. Cleaned and then checked my time. The clock had paused at 19:48. Not exactly sure how much time had passed. So the 20 minute hop addition may or may not have been 20 minutes. The 5 and 0 are correct.This Recipe Has Not Been Rated
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