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SMASH Ale
Standard/Ordinary Bitter • All Grain • 18.93 L
Had to add caramel malt
September 28, 2012 pm 08:35pm
0.0/5.0 0 ratings
Ingredients (All Grain, 18.93 L)
- 2.98 kg
Traditional Ale Malt; International Malting
Traditional Ale Malt; International Malting
Well modified, full flavor.
- 0.53 kg
2-Row Caramel Malt 10L; Briess
2-Row Caramel Malt 10L; Briess
Golden color and a candy like sweetness. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • Caramel 10L is a roasted caramel malt that imparts golden color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 12 g
Centennial - 10.0 AA% pellets; boiled 60 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- 14 g
Centennial - 10.0 AA% pellets; boiled 15 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- 14 g
Centennial - 10.0 AA% pellets; boiled 1 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
-
Wyeast 1098 British Ale™
Wyeast 1098 British Ale™
From Whitbread. Ferments dry and crisp, slightly tart, fruity and well-balanced. Ferments well down to 65F.
Style (BJCP)
Category: 8 - English Pale Ale
Subcategory: A - Standard/Ordinary Bitter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.039 | 1.032 - 1.040 |  |
| Terminal Gravity: | 1.009 | 1.007 - 1.011 | |
| Color: | 5.4 SRM | 4 - 14 | |
| Alcohol: | 3.8% ABV | 3.2% - 3.8% | |
| Bitterness: | 29.4 IBU | 25 - 35 | |
Discussion
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