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American Pale Ale |
5.5 Gal |
5.7% |
43.44 |
1.052 |
1.009 |
3.37°L |
All Grain |
74 |
Beer
0 |
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Title: Buzzcrafters SMaSH Pale Ale |
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| Boil Size: 6.5 Gal |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 78 |
Mash Thickness: 1.5 |
Sugar Scale: Specific Gravity |
| Brew Method: All Grain |
Pitch Rate: 0.35 |
Primary Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation Date: 04/21/2019 03:11 PM |
Notes: felt like making something piney
4 gallons strike water + 10 g gypsum
grain temp 68
strike water at 162
mash at 151
sparge with 185 water, mask to 165
O.G. of first running 1.064, at 2.5 gallons
boil volume 6.5 gallons at pre-boil O.G. of 1.042
pitch temp 66°F
Saturday, temperature 66°F, added two frozen water bottles
bottled May 10
F.G. 1.006, approximately 6% ABV
46 bottles (after breakage)
taste is earthy, piney |
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American Light Lager |
5.5 Gal |
5.08% |
27.3 |
1.048 |
1.009 |
3.37°L |
All Grain |
68 |
Beer
0 |
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Title: WIP - Fruited Cream Ale v1 (Infected) |
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| Boil Size: 7.5 Gal |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 75 |
Mash Thickness: 2.5 |
Sugar Scale: Specific Gravity |
| Brew Method: All Grain |
Pitch Rate: 0.5 |
Primary Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation Date: 08/24/2018 05:00 PM |
Notes: Dry hops should be added within 24 hours of fermentation starting. Hop selection should be based on fruit, and kept to a minimum (certainly less than 4oz total). The fruit is the real star of the show here, not hops.
Use a similar to NEIPA water profile but back off the total amounts, especially on the chloride (< 100)
Yeast can be any clean yeast - we may try 1272 in the future but for now, S05 is the safe bet and at least some haze should stick around despite it not being a "New England" yeast
FRUIT - One pound + per gallon. If using a combination of fruits then you can total up to that amount - up to 1.5-2 lb/gallon seems to work ok from research
TIP NOTES: Ok. Made this for dad's 60th. ALWAYS...sterilize your fruit. People online say you don't need to. You do. This beer got a brett infection from some frozen mango we added from trader joes and tasted like sour bandaids. ALWAYS ALWAYS ALWAYS either use aseptic fruit or sanitize it before adding. The base cream ale is a GREAT recipe for a fruit beer (or a dry hopped clean ale for that matter), but really adding hops is a waste of money. Let the fruit shine through, and make sure you sanitize or use the vintner's harvest. This was secondary in the Poland spring also...next time plan is to try secondary in a keg and move it around like the dry hop. MAIN LESSON IS TO ALWAYS SANITIZE FRUIT! VODKA SOAK OR HEAT IT UP OR ASEPTIC FROM A CAN...ALWAYS |
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