Fingolin
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After a failed attempt without adequate research, I am going to brew a Simcoe Smash and would like your opinion in the process, as well as recipe. I tried to be as detailed as possible so that any potential errors in my understanding stand out. The bottling is however still missing.
Thanks in advance.
Recipe: Smash Simcoe IPA | American IPA All Grain Beer Recipe | Brewer's Friend
Thanks in advance.
Recipe: Smash Simcoe IPA | American IPA All Grain Beer Recipe | Brewer's Friend
- Initial Water Profile
- Calcium: 0.7 mg/L
- Magnesium: 1.1 mg/L
- Sodium: 5.8 mg/L
- Chloride: 9.3 mg/L
- Sulfate: 1.1 mg/L
- Bicarbonate: 2.6 mg/L
- Final Water Profile
- Calcium: 139.9 mg/L
- Magnesium: 9.3 mg/L
- Sodium: 5.8 mg/L
- Chloride: 57.3 mg/L
- Sulfate: 301.8 mg/L
- Mash pH: 5.3
- Water treatment
- Add water (13.3L) to mash tun/boil kettle (a 34L pot)
- With a graduated pipette, add 3 mL of a Calcium Chloride 33% solution (as an equivalent to 1 mL of anhydrous Calcium Chloride) to the water
- Add 6.4g of Gypsum to the water
- Add 1.1g of Epsom Salt to the water
- Heat water to 69ºC, stirring to dissolve everything
- Mashing - Direct fire, open pot, BIAB
- Turn the heat to minimum (adjusting afterwards as needed)
- Add open mash bag to the top of the pot
- Mash-in slowly, add 2.2 kg to the pot while stirring to prevent clumping
- Grain quantity assuming 60% efficiency (anything between 50% and 70% may yield an acceptable ABV)
- Allow the mash to rest for 90 minutes at 67ºC (65ºC measured at the top, the bottom should be hotter), stir every 5 minutes
- 62.7ºC to 67ºC - less body, more fermentable sugar
- 67ºC - 70ºC - more body, less fermentable sugar
- Heat water to 76ºC for 15 minutes (74ºC measured at the top, the bottom should be hotter)
- Remove mash bag with grain from the wort
- Close the bag and let the top cool off on the side of the pot
- Raise the bag and let it drip
- When there is no more dripping, remove to second pot and squeeze the bag lightly (specially with darker malts)
- Add mash runnings from the second pot to the wort
- Take a 100 mL sample with a pipette, let the temperature drop to 20ºC and measure pre boil gravity with an hydrometer
- Boiling (hop quantity assuming a 90% util. due to muslin bags and 31.5% AA loss as they were harvested in 2020 and stored in the dark at 5ºC) - expected pre-boiling volume ~11.8L
- Add 12g of hops to the wort inside a muslin hop bag
- Allow wort to boil 60 minutes (100ºC - measured at the top), stir every 5 minutes
- After 45 minutes of boiling, add 18g of hops in a muslin hop bag and
- 0.2 of Compac CG tablet (no bag) and
- Insert the immersion wort chiller (turned off) to sterilize
- After 60 minutes of boiling, add 18g of hops in a muslin hop bag (sanitized with Starsan - just the bag)
- Fermentation - expected fermenting chilled volume 7L
- Chill wort with immersion wort chiller connected to tap (one hose) and to sink (second hose) until wort temperature reaches 20ºC
- Remove hop bags
- Sanitize the following with Starsan
- Measuring container
- Fermenting bucket (including spigot and lid)
- Airlock
- Yeast package
- Scissors to open yeast package
- Transfer 100 mL of wort to the measuring container
- Transfer the 100 mL sample to a pipette and measure the original gravity with an hydrometer
- Transfer the remaining wort to the fermenting bucket with an airlock
- Aerate by shaking
- Pitch yeast dry (1 package of Lalbrew Nottingham not rehydrated) and allow to ferment at an ambient temperature of 14ºC-15ºC
- Starting on day 3:
- Take a 100 mL sample to a pipette, through the spigot
- Let the temperature increase close to 20ºC and measure specific gravity with an hydrometer
- Sanitize the spigot with Starsan
- When the specific gravity reaches 1.02 (80% of the way from the original gravity to the final gravity), quickly open the lid and add a sanitized hop bag with 42g of hops
- After 6 days of dry hopping and a specific gravity reading within a few points of the target final gravity (1.011), bottle
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