Biab SMaSh recipe?

[Joeygee]

Greeting all and I appreciate being a part of this forum.

I am moving from extract and would like to make a smash biab beer.

First thing I want to make is a 5 gallon yield batch using Moris and citra hops.

I am a follow directions guy.

Can anyone provide me with exact details on how I can accomplish this with a recipe?

Thanks

 

[mrdauber64]

12 lbs marris otter

1 oz citra FWH (add after you remove your bag while heating to boil)
1oz citra 15 min
1oz citra 5 min
1 oz citra hop steep for 30 minutes at 180 degrees
3 oz dry hop

1 packet of US -05

That is what I would do anyway.

 

[thunderwagn]

Sub Maris Otter and Citra hops. This is just kind of a standard I use for my SMaSH beers.


HOME BREW RECIPE:
Title: SMaSH Pale Ale-Amarillo #1
Author: me

Brew Method: BIAB
Style Name: American Pale Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7.5 gallons
Boil Gravity: 1.037
Efficiency: 74% (brew house)


STATS:
Original Gravity: 1.050
Final Gravity: 1.009
ABV (standard): 5.33%
IBU (tinseth): 44.31
SRM (daniels): 9.67

FERMENTABLES:
10 lb - American - Pale Ale (100%)

HOPS:
1 oz - Amarillo, Type: Pellet, AA: 8.1, Use: Boil for 60 min, IBU: 31.6
0.5 oz - Amarillo, Type: Pellet, AA: 8.1, Use: Boil for 20 min, IBU: 9.57
0.5 oz - Amarillo, Type: Pellet, AA: 8.1, Use: Boil for 5 min, IBU: 3.15
2 oz - Amarillo, Type: Pellet, AA: 8.1, Use: Dry Hop for 5 days

MASH GUIDELINES:
1) Temperature, Temp: 153 F, Time: 60 min, Amount: 7.98 gal, biab

OTHER INGREDIENTS:
0.5 each - campden tab, Type: Water Agt, Use: Mash

YEAST:
Fermentis / Safale - American Ale Yeast US-05
Starter: No
Form: Dry
Attenuation (avg): 81%
Flocculation: Medium
Optimum Temp: 54 - 77 F
Fermentation Temp: 64 F

 

[Joeygee]

How long is the mash ?

 

[RedlegEd]

Greeting all and I appreciate being a part of this forum.

I am moving from extract and would like to make a smash biab beer.

First thing I want to make is a 5 gallon yield batch using Moris and citra hops.

I am a follow directions guy.

Can anyone provide me with exact details on how I can accomplish this with a recipe?

Thanks

First, welcome to HBT! Before I offer any suggestions, I'd want to know....

1. How strong (ABV)?
2. How hoppy/bitter?

I'd then recommend using Brewer's Friend or another online program to build the recipe to suit your needs and your equipment. You can always do a recipe search either on HBT or Brewer's Friend to find similar SMaSH recipe. I've done several using different malts and Ahtanum hops (all of them came out great.) Hopes this helps, and if you want more, let me know and I'll do what I can to help. Ed

 

[Ericsson]

Sub Maris Otter and Citra hops. This is just kind of a standard I use for my SMaSH beers.


HOME BREW RECIPE:
Title: SMaSH Pale Ale-Amarillo #1
Author: me

Brew Method: BIAB
Style Name: American Pale Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7.5 gallons
Boil Gravity: 1.037
Efficiency: 74% (brew house)


STATS:
Original Gravity: 1.050
Final Gravity: 1.009
ABV (standard): 5.33%
IBU (tinseth): 44.31
SRM (daniels): 9.67

FERMENTABLES:
10 lb - American - Pale Ale (100%)

HOPS:
1 oz - Amarillo, Type: Pellet, AA: 8.1, Use: Boil for 60 min, IBU: 31.6
0.5 oz - Amarillo, Type: Pellet, AA: 8.1, Use: Boil for 20 min, IBU: 9.57
0.5 oz - Amarillo, Type: Pellet, AA: 8.1, Use: Boil for 5 min, IBU: 3.15
2 oz - Amarillo, Type: Pellet, AA: 8.1, Use: Dry Hop for 5 days

MASH GUIDELINES:
1) Temperature, Temp: 153 F, Time: 60 min, Amount: 7.98 gal, biab

OTHER INGREDIENTS:
0.5 each - campden tab, Type: Water Agt, Use: Mash

YEAST:
Fermentis / Safale - American Ale Yeast US-05
Starter: No
Form: Dry
Attenuation (avg): 81%
Flocculation: Medium
Optimum Temp: 54 - 77 F
Fermentation Temp: 64 F

I'm basically doing this tomorrow, but I'm subbing in Red X (11lbs) and Pacman yeast (if available at local store, otherwise Us-05). The hops and schedule is fairly similar.

The aforementioned (Chunks) recipe should be a great one to start with.

 

[gugenhops]

2017 is SMaSH BIAB beer year for me. Thanks for the recipe and I've got a few kegs to fill so what better way than some solid good tasting recipes. I like to keep my beers at about 30 IBU or less and around 5-6% ABV. I might just go a little crazy with it though. I don't have any MO at the moment so will substitute something else.

 

[Calaeb]

That amarillo one looks like something im gonna try! have about a pound of it just hanging out.

 

[Joeygee]

First, welcome to HBT! Before I offer any suggestions, I'd want to know....

1. How strong (ABV)?
2. How hoppy/bitter?

I'd then recommend using Brewer's Friend or another online program to build the recipe to suit your needs and your equipment. You can always do a recipe search either on HBT or Brewer's Friend to find similar SMaSH recipe. I've done several using different malts and Ahtanum hops (all of them came out great.) Hopes this helps, and if you want more, let me know and I'll do what I can to help. Ed

Thanks for the response, abv between 4.5-7 percent. I prefer hoopy over bitter

 

[RedlegEd]

Sub Maris Otter and Citra hops. This is just kind of a standard I use for my SMaSH beers.


HOME BREW RECIPE:
Title: SMaSH Pale Ale-Amarillo #1
Author: me

Brew Method: BIAB
Style Name: American Pale Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7.5 gallons
Boil Gravity: 1.037
Efficiency: 74% (brew house)


STATS:
Original Gravity: 1.050
Final Gravity: 1.009
ABV (standard): 5.33%
IBU (tinseth): 44.31
SRM (daniels): 9.67

FERMENTABLES:
10 lb - American - Pale Ale (100%)

HOPS:
1 oz - Amarillo, Type: Pellet, AA: 8.1, Use: Boil for 60 min, IBU: 31.6
0.5 oz - Amarillo, Type: Pellet, AA: 8.1, Use: Boil for 20 min, IBU: 9.57
0.5 oz - Amarillo, Type: Pellet, AA: 8.1, Use: Boil for 5 min, IBU: 3.15
2 oz - Amarillo, Type: Pellet, AA: 8.1, Use: Dry Hop for 5 days

MASH GUIDELINES:
1) Temperature, Temp: 153 F, Time: 60 min, Amount: 7.98 gal, biab

OTHER INGREDIENTS:
0.5 each - campden tab, Type: Water Agt, Use: Mash

YEAST:
Fermentis / Safale - American Ale Yeast US-05
Starter: No
Form: Dry
Attenuation (avg): 81%
Flocculation: Medium
Optimum Temp: 54 - 77 F
Fermentation Temp: 64 F

Thanks for the response, abv between 4.5-7 percent. I prefer hoopy over bitter

Joeygee,
The recipe @ chunkwagon provided above is a great start. Like he said, substitute Citra for the Amarillo. Since the Citra is usually a little higher in AA (~11,) you might want to scale it back to .75 oz @ 60 min. If it were me, for the first SMaSH, I'd probably forego the dry hop and add .5 oz at Flame Out (it'll give a nice aroma.) The other benefit is that it uses 2 oz of Citra. Just for giggles, I went ahead and built a sample recipe in Brewer's Friend Sample BIAB SMaSH. I assumed (yes, I know ) that you would use RO or DO water and adjust using the salts & Lactic Acid noted. You can certain play around with the numbers to get it where you want. The other nice thing is that if you click the "Brew It!" button, Brewer's Friend will also provide a detailed checklist and instructions to brew. Let me know if you have any questions. Ed

 

[Joeygee]

Joeygee,
The recipe @ chunkwagon provided above is a great start. Like he said, substitute Citra for the Amarillo. Since the Citra is usually a little higher in AA (~11,) you might want to scale it back to .75 oz @ 60 min. If it were me, for the first SMaSH, I'd probably forego the dry hop and add .5 oz at Flame Out (it'll give a nice aroma.) The other benefit is that it uses 2 oz of Citra. Just for giggles, I went ahead and built a sample recipe in Brewer's Friend Sample BIAB SMaSH. I assumed (yes, I know ) that you would use RO or DO water and adjust using the salts & Lactic Acid noted. You can certain play around with the numbers to get it where you want. The other nice thing is that if you click the "Brew It!" button, Brewer's Friend will also provide a detailed checklist and instructions to brew. Let me know if you have any questions. Ed

Awesome! Thanks

 

[RedlegEd]

Awesome! Thanks

Joey, One thing I didn't put in my instructions / recipe that I find really helps my BIAB efficiency is to stir your mash well every 15 to 20 minutes and right before you pull the bag at 60. This helps maintain a uniform temperature throughout the grain bed during the mash and makes sure all of the grain is exposed to the mash water. Good luck on whichever recipe you decide to use, and please let us know how it came out. Ed

 

[Joeygee]

Thank you Sir

 

[Kharnynb]

When i make smash beers, I tend to follow the same basic procedure:

I make about 21-23 liter batches(about 5.5-6 gallons)

5 kg of my grain of choice (11 lbs)

60 minute mash at about 66 degrees C (151 F)

boil for 60 minutes with hops:
at 60 minutes about 75% of IBU in hop of choice
at 20 minutes the other 25% of ibu's
at 0 minutes about 1 oz of hops
then dry hop as much as you want.

just plug the style, batch size and grain bill in brewer's friend online or pc software and then fiddle with the hop additions till it suits your taste.

 

[brewprint]

Here's as easy as it gets...and it'll be good, guaranteed.

10lb Maris Otter
.5oz 60min
1oz 5min
1oz Flameout
1-2oz dry hop after 7 days primary and dry hop 5 days

1 pack US-05 dump directly in (no rehydration but pitch less than 70F)

Mash 152

If you want more bitterness, up the 60 minute addition to .75oz or 1oz.

 

[Ericsson]

I'm basically doing this tomorrow, but I'm subbing in Red X (11lbs) and Pacman yeast (if available at local store, otherwise Us-05). The hops and schedule is fairly similar.

The aforementioned (Chunks) recipe should be a great one to start with.

So brew day was fun (insert sarcasm). I ended up using my new barley crusher for the first time. In a hurry, I hit the power to my drill. Well, the mill tipped over and 3 lbs of grain went flying. Luckily most of it landed on a brand new table that was clean. I also moved into a new house and it was my first brew day here, so I struggled to find most of my equipment and the hose needed to be replaced, which required an unplanned trip to the store, then to Trader Joe's for chocolate for the better half. Things got better after I had a beer in hand and the flame was on!

I ended up doing 11 lbs Red X. Mashed around 153 -- lost several degrees due to it being in the low 40's, but conversion looked good.

1 oz Amarillo at 60.

2 oz Amarillo at 10.

1 oz Amarillo at 0.

Used Pacman yeast.

I was aiming for 1.59 og and ended up with 1.62 due to a little more water absorption with the hops. Bottled just under 5 gallons.

Going to throw 2 oz of Amarillo in once things settle down to dry hop.

I added the yeast at around 6:30 pm last night and activity is picking up at 62 degrees.

I may change the 60 addition to .5 oz in the future, or add it later depending on what the finished product is like. Just a thought.

Looking forward to giving this a go when it is done.