- Joined
- Apr 18, 2006
- Messages
- 16,779
- Reaction score
- 5,910
- Recipe Type
- All Grain
- Yeast
- Nottingham
- Yeast Starter
- None
- Additional Yeast or Yeast Starter
- None
- Batch Size (Gallons)
- 5.00
- Original Gravity
- 1.054
- Final Gravity
- 1.010
- Boiling Time (Minutes)
- 60
- IBU
- 35.2
- Color
- 5.3
- Primary Fermentation (# of Days & Temp)
- 14 @ 68
- Secondary Fermentation (# of Days & Temp)
- 14 @ 68
- Additional Fermentation
- N/a
Here's my latest SMaSH Beer. I won 1st Place in my HB Club Competetion!!!
I hopped it with Summit & Toasted 1/2 lb of pale malt. It has the great tangerine-orange taste mixed with a toasty grain flavor. Aroma is great. It smells quite citrusy since it was dry hopped.
Try it, tell me what you think!!!
Summit Smash Beer
05-24-2008 Smash Beer #2
A ProMash Brewing Session Report
--------------------------------
Brewing Date: Saturday May 24, 2008
Head Brewer: Ed
Asst Brewer: Buzz
Recipe: Smash Beer 2
AHA Style and Style Guidelines
-------------------------------
10-A American Ale, American Pale Ale
Min OG: 1.045 Max OG: 1.060
Min IBU: 30 Max IBU: 54
Min Clr: 5 Max Clr: 14 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 10.00
Anticipated OG: 1.054 Plato: 13.28
Anticipated SRM: 5.3
Anticipated IBU: 42.2
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Actual OG: 1.047 Plato: 11.58
Actual FG: 1.012 Plato: 3.07
Alc by Weight: 3.56 by Volume: 4.55 From Measured Gravities.
ADF: 73.5 RDF 61.2 Apparent & Real Degree of Fermentation.
Actual Mash System Efficiency: 76 %
Anticipated Points From Mash: 53.78
Actual Points From Mash: 54.37
Pre-Boil Amounts
----------------
Evaporation Rate: 18.00 Percent Per Hour
Raw Pre-Boil Amounts - only targeted volume/gravity and evaporation
rate taken into account:
Pre-Boil Wort Size: 6.10 Gal
Pre-Boil Gravity: 1.044 SG 10.98 Plato
With sparge water, mash water, additional infusions, vessel losses, top-up
water and evaporation rate recorded in the Water Needed Calculator:
Water Needed Pre-Boil Wort Size: 6.49 Gal
Water Needed Pre-Boil Gravity: 1.041 SG 10.33 Plato
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
95.0 9.50 lbs. Pale Malt(2-row) America 1.036 2
5.0 0.50 lbs. Toasted Malt(2-row) America 1.033 30
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.25 oz. Summit Whole 16.50 18.1 60 min.
0.25 oz. Summit Whole 16.50 16.3 45 min.
0.25 oz. Summit Whole 16.50 4.8 15 min.
0.25 oz. Summit Whole 16.50 3.0 5 min.
1.00 oz. Summit Whole 18.00 0.0 0 min.
2.00 oz. Summit Whole 16.50 0.0 Dry Hop
Yeast
-----
Danstar Nottingham
Mash Schedule
-------------
Mash Type: Single Step
Heat Type: Infusion
Grain Lbs: 10.00
Water Qts: 13.00 - Before Additional Infusions
Water Gal: 3.25 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.30 - Before Additional Infusions
Tun Thermal Mass: 0.00
Grain Temp: 56 F
Dough In Temp: 165 Time: 0
Saccharification Rest Temp: 152 Time: 60
Mash-out Rest Temp: 158 Time: 10
Sparge Temp: 175 Time: 10
Runnings Stopped At: 1.010 SG 2.56 Plato
Additional Infusion Temperatures And Amounts
--------------------------------------------
Mash Out Step: 5.29 Qts of 175 Degree Water Added
Total Mash Volume Gal: 5.37 - After Additional Infusions
All temperature measurements are degrees Fahrenheit.
Water Needed For Brewing Session
--------------------------------
Sparge Amount: 3.25 Sparge Deadspace: 0.00 Total Into Mash: 3.25
Total Grain Lbs: 10.00 Qts Per Lbs: 1.83 Total From Mash: 3.37
Mash Gallons: 4.57
Grain Absorption: 1.20
Amount Lost in Lauter Tun Deadspace,
Grant and Misc. to Kettle: 0.13
Top Up Water Added to Kettle: 0.00
Amount into Kettle: 6.49
Boil Time (min): 60.00 Evaporation Rate: 18.00
Amount after Boil: 5.32
Left in Kettle Deadspace: 0.25
Left in Hopback: 0.00
Left in Counterflow Chiller: 0.00
Left in Other Equipment / Other Absorption: 0.25
Amount to Chillers: 4.82
Amount After Cooling (4 perc.): 4.63
Grain absorption rate is: 0.12 (Gallons Per Lbs)
Evaporation rate is Percent per Hour
This formulation will yield 4.63 gallons of fermentable wort.
You will need 7.82 gallons of water for the complete brewing session.
Efficiency Specifics
--------------------
Recipe Efficiency Setting: 75 %
With sparge water, mash water, additional infusions, vessel losses, top-up
water and evaporation rate recorded in the Water Needed Calculator:
Target Volume (Gal): 6.49
Estimated OG: 1.041 Plato: 10.33
Raw Pre-Boil Targets - only targeted volume/gravity and evaporation
rate taken into account:
Target Volume (Gal): 6.10
Estimated OG: 1.044 Plato: 10.98
Post-Boil Targets:
Target Volume (Gal): 5.00
Estimated OG: 1.054 Plato: 13.28
Recorded Actuals - Measurement Taken In Kettle:
Recorded Volume (Gal): 6.50
Recorded OG: 1.042 Plato: 10.43
At 100 percent extraction from the maximum mash potential:
Total Points: 71.70
Points From Mash: 71.70
Points From Extract/Sugar: 0.00
With the recipe efficiency setting, you should have achieved:
Total Points: 53.78
Points From Mash: 53.78
Points From Extract/Sugar: 0.00
Actuals achieved were:
Actual Points From Mash: 54.37
Actual Mash System Efficiency: 76
Fermentation Specifics
----------------------
Pitched From: Dry Pack
Amount Pitched: 0 mL
Lag Time: 0.00 hours
Primary Fermenter: Glass
Primary Type: Closed
Days In Primary: 10
Primary Temperature: 68 degrees F
Secondary Fermenter: Glass
Secondary Type: Closed
Days In Secondary: 15
Secondary Temperature: 0 degrees F
Original Gravity: 1.047 SG 11.58 Plato
Finishing Gravity: 1.012 SG 3.07 Plato
Mash Notes
----------
Mashed easy
Tasting Notes
-------------
Has that roasted malt taste. Maybe little out of character, good roasted taste. It seems harsh at first but mellows once the head dies down.
Problem Notes
-------------
Probably roasted a little too long or could have skipped the roasting all together.
Home brew club disagrees with this comment above, I'm starting to myself!!
Notes
-----
Toasted .5 lbs of pale malt @350F for 20 min ~ to Munich Malt, so say the "Homebrewers Garden"
I hopped it with Summit & Toasted 1/2 lb of pale malt. It has the great tangerine-orange taste mixed with a toasty grain flavor. Aroma is great. It smells quite citrusy since it was dry hopped.
Try it, tell me what you think!!!
Summit Smash Beer
05-24-2008 Smash Beer #2
A ProMash Brewing Session Report
--------------------------------
Brewing Date: Saturday May 24, 2008
Head Brewer: Ed
Asst Brewer: Buzz
Recipe: Smash Beer 2
AHA Style and Style Guidelines
-------------------------------
10-A American Ale, American Pale Ale
Min OG: 1.045 Max OG: 1.060
Min IBU: 30 Max IBU: 54
Min Clr: 5 Max Clr: 14 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 10.00
Anticipated OG: 1.054 Plato: 13.28
Anticipated SRM: 5.3
Anticipated IBU: 42.2
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Actual OG: 1.047 Plato: 11.58
Actual FG: 1.012 Plato: 3.07
Alc by Weight: 3.56 by Volume: 4.55 From Measured Gravities.
ADF: 73.5 RDF 61.2 Apparent & Real Degree of Fermentation.
Actual Mash System Efficiency: 76 %
Anticipated Points From Mash: 53.78
Actual Points From Mash: 54.37
Pre-Boil Amounts
----------------
Evaporation Rate: 18.00 Percent Per Hour
Raw Pre-Boil Amounts - only targeted volume/gravity and evaporation
rate taken into account:
Pre-Boil Wort Size: 6.10 Gal
Pre-Boil Gravity: 1.044 SG 10.98 Plato
With sparge water, mash water, additional infusions, vessel losses, top-up
water and evaporation rate recorded in the Water Needed Calculator:
Water Needed Pre-Boil Wort Size: 6.49 Gal
Water Needed Pre-Boil Gravity: 1.041 SG 10.33 Plato
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
95.0 9.50 lbs. Pale Malt(2-row) America 1.036 2
5.0 0.50 lbs. Toasted Malt(2-row) America 1.033 30
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.25 oz. Summit Whole 16.50 18.1 60 min.
0.25 oz. Summit Whole 16.50 16.3 45 min.
0.25 oz. Summit Whole 16.50 4.8 15 min.
0.25 oz. Summit Whole 16.50 3.0 5 min.
1.00 oz. Summit Whole 18.00 0.0 0 min.
2.00 oz. Summit Whole 16.50 0.0 Dry Hop
Yeast
-----
Danstar Nottingham
Mash Schedule
-------------
Mash Type: Single Step
Heat Type: Infusion
Grain Lbs: 10.00
Water Qts: 13.00 - Before Additional Infusions
Water Gal: 3.25 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.30 - Before Additional Infusions
Tun Thermal Mass: 0.00
Grain Temp: 56 F
Dough In Temp: 165 Time: 0
Saccharification Rest Temp: 152 Time: 60
Mash-out Rest Temp: 158 Time: 10
Sparge Temp: 175 Time: 10
Runnings Stopped At: 1.010 SG 2.56 Plato
Additional Infusion Temperatures And Amounts
--------------------------------------------
Mash Out Step: 5.29 Qts of 175 Degree Water Added
Total Mash Volume Gal: 5.37 - After Additional Infusions
All temperature measurements are degrees Fahrenheit.
Water Needed For Brewing Session
--------------------------------
Sparge Amount: 3.25 Sparge Deadspace: 0.00 Total Into Mash: 3.25
Total Grain Lbs: 10.00 Qts Per Lbs: 1.83 Total From Mash: 3.37
Mash Gallons: 4.57
Grain Absorption: 1.20
Amount Lost in Lauter Tun Deadspace,
Grant and Misc. to Kettle: 0.13
Top Up Water Added to Kettle: 0.00
Amount into Kettle: 6.49
Boil Time (min): 60.00 Evaporation Rate: 18.00
Amount after Boil: 5.32
Left in Kettle Deadspace: 0.25
Left in Hopback: 0.00
Left in Counterflow Chiller: 0.00
Left in Other Equipment / Other Absorption: 0.25
Amount to Chillers: 4.82
Amount After Cooling (4 perc.): 4.63
Grain absorption rate is: 0.12 (Gallons Per Lbs)
Evaporation rate is Percent per Hour
This formulation will yield 4.63 gallons of fermentable wort.
You will need 7.82 gallons of water for the complete brewing session.
Efficiency Specifics
--------------------
Recipe Efficiency Setting: 75 %
With sparge water, mash water, additional infusions, vessel losses, top-up
water and evaporation rate recorded in the Water Needed Calculator:
Target Volume (Gal): 6.49
Estimated OG: 1.041 Plato: 10.33
Raw Pre-Boil Targets - only targeted volume/gravity and evaporation
rate taken into account:
Target Volume (Gal): 6.10
Estimated OG: 1.044 Plato: 10.98
Post-Boil Targets:
Target Volume (Gal): 5.00
Estimated OG: 1.054 Plato: 13.28
Recorded Actuals - Measurement Taken In Kettle:
Recorded Volume (Gal): 6.50
Recorded OG: 1.042 Plato: 10.43
At 100 percent extraction from the maximum mash potential:
Total Points: 71.70
Points From Mash: 71.70
Points From Extract/Sugar: 0.00
With the recipe efficiency setting, you should have achieved:
Total Points: 53.78
Points From Mash: 53.78
Points From Extract/Sugar: 0.00
Actuals achieved were:
Actual Points From Mash: 54.37
Actual Mash System Efficiency: 76
Fermentation Specifics
----------------------
Pitched From: Dry Pack
Amount Pitched: 0 mL
Lag Time: 0.00 hours
Primary Fermenter: Glass
Primary Type: Closed
Days In Primary: 10
Primary Temperature: 68 degrees F
Secondary Fermenter: Glass
Secondary Type: Closed
Days In Secondary: 15
Secondary Temperature: 0 degrees F
Original Gravity: 1.047 SG 11.58 Plato
Finishing Gravity: 1.012 SG 3.07 Plato
Mash Notes
----------
Mashed easy
Tasting Notes
-------------
Has that roasted malt taste. Maybe little out of character, good roasted taste. It seems harsh at first but mellows once the head dies down.
Problem Notes
-------------
Probably roasted a little too long or could have skipped the roasting all together.
Home brew club disagrees with this comment above, I'm starting to myself!!
Notes
-----
Toasted .5 lbs of pale malt @350F for 20 min ~ to Munich Malt, so say the "Homebrewers Garden"