itsme_timd
Well-Known Member
Trying my hand at a SMaSH receipe. Getting ready to get the parts and make my cooler into a MLT and will use it for this recipe. Any input on my recipe or process?
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Recipe: SMaSHed Otter TYPE: All Grain
Style: Specialty Beer
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 5.3 SRM SRM RANGE: 5.0-50.0 SRM
IBU: 32.4 IBUs Tinseth IBU RANGE: 5.0-70.0 IBUs
OG: 1.068 SG OG RANGE: 1.030-1.110 SG
FG: 1.012 SG FG RANGE: 1.006-1.024 SG
BU:GU: 0.475 Calories: 151.6 kcal/12oz Est ABV: 7.4 %
EE%: 72.00 % Batch: 4.00 gal Boil: 5.48 gal BT: 60 Mins
---WATER CHEMISTRY ADDITIONS----------------
Amt Name Type # %/IBU
0.80 tbsp PH 5.2 Stabilizer (Mash 60.0 mins) Water Agent 1 -
Total Grain Weight: 10 lbs Total Hops: 2.00 oz oz.
---MASH/STEEP PROCESS------MASH PH:5.40 ------
>>>>>>>>>>-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<
Amt Name Type # %/IBU
10 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 2 100.0 %
Name Description Step Temperat Step Time
Mash In Add 12.50 qt of water at 164 150.0 F 75 min
---SPARGE PROCESS---
>>>>>>>>>>-RECYCLE FIRST RUNNINGS & VERIFY GRAIN/MLT TEMPS: 72.0 F/72.0 F
>>>>>>>>>>-ADD BOIL CHEMICALS BEFORE FWH
Fly sparge with 3.81 gal water at 168.0 F
---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.059 SG Est OG: 1.068 SG
Amt Name Type # %/IBU
1.00 oz Goldings, East Kent [5.00 %] - Boil 60.0 Hop 3 18.3 IBUs
1.00 oz Goldings, East Kent [5.00 %] - Boil 30.0 Hop 4 14.1 IBUs
0.50 tsp Irish Moss (Boil 10.0 mins) Fining 5 -
---FERM PROCESS-----------------------------
Primary Start: 5/7/2013 - 14.00 Days at 65.0 F
Secondary Start: 5/21/2013 - 7.00 Days at 65.0 F
Bottling Date: 5/28/2013
---NOTES------------------------------------
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Recipe: SMaSHed Otter TYPE: All Grain
Style: Specialty Beer
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 5.3 SRM SRM RANGE: 5.0-50.0 SRM
IBU: 32.4 IBUs Tinseth IBU RANGE: 5.0-70.0 IBUs
OG: 1.068 SG OG RANGE: 1.030-1.110 SG
FG: 1.012 SG FG RANGE: 1.006-1.024 SG
BU:GU: 0.475 Calories: 151.6 kcal/12oz Est ABV: 7.4 %
EE%: 72.00 % Batch: 4.00 gal Boil: 5.48 gal BT: 60 Mins
---WATER CHEMISTRY ADDITIONS----------------
Amt Name Type # %/IBU
0.80 tbsp PH 5.2 Stabilizer (Mash 60.0 mins) Water Agent 1 -
Total Grain Weight: 10 lbs Total Hops: 2.00 oz oz.
---MASH/STEEP PROCESS------MASH PH:5.40 ------
>>>>>>>>>>-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<
Amt Name Type # %/IBU
10 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 2 100.0 %
Name Description Step Temperat Step Time
Mash In Add 12.50 qt of water at 164 150.0 F 75 min
---SPARGE PROCESS---
>>>>>>>>>>-RECYCLE FIRST RUNNINGS & VERIFY GRAIN/MLT TEMPS: 72.0 F/72.0 F
>>>>>>>>>>-ADD BOIL CHEMICALS BEFORE FWH
Fly sparge with 3.81 gal water at 168.0 F
---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.059 SG Est OG: 1.068 SG
Amt Name Type # %/IBU
1.00 oz Goldings, East Kent [5.00 %] - Boil 60.0 Hop 3 18.3 IBUs
1.00 oz Goldings, East Kent [5.00 %] - Boil 30.0 Hop 4 14.1 IBUs
0.50 tsp Irish Moss (Boil 10.0 mins) Fining 5 -
---FERM PROCESS-----------------------------
Primary Start: 5/7/2013 - 14.00 Days at 65.0 F
Secondary Start: 5/21/2013 - 7.00 Days at 65.0 F
Bottling Date: 5/28/2013
---NOTES------------------------------------