JAN 21 BREW
Recipe: 114 SMASH ALE TYPE: All Grain Style: Double IPA ---RECIPE SPECIFICATIONS----------------------------------------------- SRM: 6.6 SRM SRM RANGE: 6.0-14.0 SRM IBU: 142.3 IBUs Tinseth IBU RANGE: 60.0-120.0 IBUs OG: 1.079 SG OG RANGE: 1.065-1.085 SG FG: 1.023 SG FG RANGE: 1.008-1.018 SG BU:GU: 1.791 Calories: 151.6 kcal/12oz Est ABV: 7.5 % EE%: 72.00 % Batch: 2.00 gal Boil: 2.69 gal BT: 60 Mins ---WATER CHEMISTRY ADDITIONS---------------- Total Grain Weight: 96.00 oz Total Hops: 1.00 oz oz. ---MASH/STEEP PROCESS------MASH PH:5.20 ------ >>>>>>>>>>-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<< Amt Name Type # %/IBU 96.00 oz Viking Pale Ale Malt (3.0 SRM) Grain 1 100.0 % Name Description Step Temperat Step Time Saccharification Add 50.03 Cup of water at 163.5 F 156.0 F 60 min Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min ---SPARGE PROCESS--- >>>>>>>>>>-RECYCLE FIRST RUNNINGS & VERIFY GRAIN/MLT TEMPS: 72.0 F/72.0 F >>>>>>>>>>-ADD BOIL CHEMICALS BEFORE FWH If steeping, remove grains, and prepare to boil wort ---BOIL PROCESS----------------------------- Est Pre_Boil Gravity: 1.062 SG Est OG: 1.079 SG Amt Name Type # %/IBU 1.00 oz Warrior [17.60 %] - Boil 60.0 min Hop 2 142.3 IBUs ---FERM PROCESS----------------------------- Primary Start: 21 Jan 2024 - 14.00 Days at 67.0 F Secondary Start: 04 Feb 2024 - 14.00 Days at 67.0 F Style Carb Range: 2.40-2.90 Vols Bottling Date: 18 Feb 2024 with 2.3 Volumes CO2: ---NOTES------------------------------------
BeerSmith 2 Recipe Printout - http://www.beersmith.com Recipe: 114 SMASH ALE Brewer: pETER f. mETRO Asst Brewer: Style: Double IPA TYPE: All Grain Taste: (30.0) Recipe Specifications -------------------------- Boil Size: 2.69 gal Post Boil Volume: 2.19 gal Batch Size (fermenter): 2.00 gal Bottling Volume: 1.90 gal Estimated OG: 1.079 SG Estimated Color: 6.6 SRM Estimated IBU: 142.3 IBUs Brewhouse Efficiency: 72.00 % Est Mash Efficiency: 75.6 % Boil Time: 60 Minutes Ingredients: ------------ Amt Name Type # %/IBU 96.00 oz Viking Pale Ale Malt (3.0 SRM) Grain 1 100.0 % 1.00 oz Warrior [17.60 %] - Boil 60.0 min Hop 2 142.3 IBUs 0.5 pkg Juice (Imperial Yeast #A38) Yeast 3 - Mash Schedule: BIAB, Full Body Total Grain Weight: 96.00 oz ---------------------------- Name Description Step Temperat Step Time Saccharification Add 50.03 Cup of water at 163.5 F 156.0 F 60 min Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min Sparge: If steeping, remove grains, and prepare to boil wort Notes: ------ Created with BeerSmith 2 - http://www.beersmith.com -------------------------------------------------------------------------------------
Peabody Pico 