English IPA Recipe - SMaSH Pale Ale for PHBC

Recipe Info

Recipe Image

SMaSH Pale Ale for PHBC

by on
All Grain
19 Liter(s)
22 Liter(s)
60 min
70%
Fist brewed 20th March 2018

This recipe was cloned from APA with Ekaunot hops.

Fermentables

100% - Maris Otter Pale - UK
4
38
3
Mash

Hops

Citra
15
Pellet
Boil
50 min(s)
12
23.5
Citra
10
Pellet
Boil
20 min(s)
12
10.0
Citra
20
Pellet
FlameOut
0 min(s)
12
0.0
Citra
55
Pellet
DryHop
5 day(s)
12
0.0

Yeast

Mangrove Jack's M44 - US West Coast yeast
80%

Other Stuff

Britewort Kappa Carrageenan tab. Last 10 mins
1
each
Boil

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Mash 1 hour at 66C
2.
Then to 70C for 5 mins. then temp up to 77C
3.
Wort recirculated through the grain bed then run off
4.
Sparge with water at 77C. Then on to boil
5.
First hops in as above
6.
Britewort added for last 10 mins. of boil.
7.
Wort chiller inserted for 2 min in boil to sterilize
8.
Chilled water passed through wort chiller for 30 mins. (C)
9.
Final hops in at 80C
10.
Left to stand for 10 mins then chilling continued
11.
Yeast added at 20C SG 1.046
12.
4 days later Racked @ SG 1.012 & dry hopped with Citra
13.
Cold Crashed 6 days after brewing SG1.006
14.
3 days later (28th March) SG 1.00 bottled with 65 gms Dex.

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

SMaSH Pale Ale for PHBC
English IPA
  • 19.00 Gallons Liters Batch Size
  • 22.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.047 OG
  • 1.009 FG
  • 33.5 IBU (tinseth) Bitterness
  • 0.72 BG:GU
  • 4.7° SRM Color
  • 70% Efficiency
  • 4.8% ABV Alcohol
  • 154 per 12oz Calories
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