SMASH BEER – Beginner Recipe

What a basic brew day looks like:

1. Start with around 32L of water, split across your brewing system and sparge water heater. Heat system to 68°C, and heat sparge water to 76°C [If BIAB, add all of the water to your brewing system and heat to 68°C]
2. MASH for 60 minutes at 68°C, then 10 minutes at 76°C (mash out)
3. RAISE GRAIN basket and sparge (rinse grains with heated sparge water)
4. BOIL for 60 minutes
5. ADD BOIL ADDITIONS
   – add 10g of hops @ 60 minutes (time remaining in boil)
   – add 20g of hops @ 5 minutes, along with your whirlfloc tablet (optional) and yeast nutrient (optional)
6. HOPSTAND / WHIRLPOOL after boil has finished. Wait until wort is 90°C
   – add 50g of hops and leave to “hopstand” for 15 minutes.
7. CHILL after hopstand until wort has reached fermentation temperature. Chill rapidly with an immersion, counter-flow, or plate chiller. Alternatively “hot cube” in a sanitised HDPE no chill cube/container and leave to chill to recommended fermentation temperature.
8. FERMENT with your chosen yeast at fermentation temperature recommended on yeast pack.
9. DRY HOP 70g of your chosen hop on day 4 of fermentation. Use a hop sock if you’re unable to dump hops from the bottom of your fermenter.
10. PACKAGE your beer when specific gravity is stable over 24 or 48 hours and no diacetyl (butterscotch and popcorn flavour/aroma) is apparent. Cold crash prior to packaging for best results.

***black hop

OPEN/EDIT RECIPE IN BREWFATHER (23L) (46L)

@hoppy.days.brewing

Our Recipe Packs come with all necessary grain, hops and yeast for your brew, and hops are rounded up to the nearest 50g. In very rare cases where an ingredient is unavailable, we will provide a suitable substitute to an equal or greater value. A Single Batch is 23L and a Double Batch is 46L (excluding super strong beers which are 20L / 40L)