suckerpunchltd
Well-Known Member
So looking at doing a SMaSH to add a filler in the brew cycle since the brew after this will be a pretty heavy porter with a good secondary and long conditioning phase, and to also aid in learning more about the base malts and hops for future use. Most recipes I have seen use Maris Otter instead of the 2-row with the Willamette hops, and I can get that if it would be that big of a difference as I'm going grain shopping tomorrow.
Here's, what I have for it:
9lb Pale 2-Row
1lb Pale 2-Row Toasted (will toast myself in oven likely just because)
1oz Willamette 60 mins
.5oz Willamette 20 or 10 mins (unsure on this, I can adjust if need be)
Deciding between Safale S-04 or Nottingham.
Thinking mashing for 60 mins at 154, fly sparge using colander method (worked great my first brew)
Planning 5 gallon, so will target 5.5 gallon into primary so I don't come up short like I did my first time brewing.
Here's what brewer's friend says:
Original Gravity: 1.050 Final Gravity: 1.012 ABV (standard): 5.02% IBU (tinseth): 20.72 SRM (morey): 6.42
Fermentables
Amount Fermentable PPG °L Bill %
9 lb American - Pale 2-Row 37 1.8 90%
1 lb American - Pale 2-Row - Toasted 33 30 10%
10 lb Total
Hops
Amount Variety Type AA Use Time IBU
1 oz Willamette Pellet 4.5 Boil 60 min 17.54
0.5 oz Willamette Pellet 4.5 Boil 10 min 3.18
Hops Summary
Amount Variety Type AA
1.5 oz Willamette Pellet 4.5
Mash Guidelines
Amount Description Type Temp Time
10 qt Single Infusion Mash Infusion 154 F 60 min
Starting Mash Thickness: 1 qt/lb
Yeast
Danstar - Nottingham Ale Yeast
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P)
90 B cells required
Here's, what I have for it:
9lb Pale 2-Row
1lb Pale 2-Row Toasted (will toast myself in oven likely just because)
1oz Willamette 60 mins
.5oz Willamette 20 or 10 mins (unsure on this, I can adjust if need be)
Deciding between Safale S-04 or Nottingham.
Thinking mashing for 60 mins at 154, fly sparge using colander method (worked great my first brew)
Planning 5 gallon, so will target 5.5 gallon into primary so I don't come up short like I did my first time brewing.
Here's what brewer's friend says:
Original Gravity: 1.050 Final Gravity: 1.012 ABV (standard): 5.02% IBU (tinseth): 20.72 SRM (morey): 6.42
Fermentables
Amount Fermentable PPG °L Bill %
9 lb American - Pale 2-Row 37 1.8 90%
1 lb American - Pale 2-Row - Toasted 33 30 10%
10 lb Total
Hops
Amount Variety Type AA Use Time IBU
1 oz Willamette Pellet 4.5 Boil 60 min 17.54
0.5 oz Willamette Pellet 4.5 Boil 10 min 3.18
Hops Summary
Amount Variety Type AA
1.5 oz Willamette Pellet 4.5
Mash Guidelines
Amount Description Type Temp Time
10 qt Single Infusion Mash Infusion 154 F 60 min
Starting Mash Thickness: 1 qt/lb
Yeast
Danstar - Nottingham Ale Yeast
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P)
90 B cells required
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