Every brewer needs a go-to session ale. Drinkable from every angle, the Saturday Smasher has just the right amount of mouth feel contrasted by quenchable bitterness. A fraction lighter in alcohol means you might be able to have another, then another and another... yup, now you're smashing it!
OG - 1.047
FG - 1.008
IBU - 17
SRM - 4
ABV 4.6%
Note: Results may vary depending on the types of equipment used. If using the Grainfather, go to grainfather.com to strike water and sparge water calculations. Final batch volumes may vary depending on the brewing system used.
Ingredients for the Saturday Smasher Ale
2.3kg -Barrett Burston Pale Ale Malt
1kg - Briess Flaked Maize
790g - Joe White Vienna Malt
340g - Joe White Cara Malt
60 min - 30g Hops #1
15 min - Whirlfloc Tablet
0 min - 10g Hops #2
1 Packet - Fermentis US-05 Ale Yeast 11g
Brew Time: 3 - 4 weeks
This kit also includes hops products, The exact flavours are a store secret. Exact Hop's names are given on the recipe card in the kit.
30g bag of Hops #1
10g bag of Hops #2
Instructions
Mash Schedule: 65°c for 90 mins, then mash out at 75°c for 10 mins (optional: add 5.2pH buffer to strike water)
Lauter/Sparge: Sparge with enough 75°c water to achieve 27L pre-boil volume
Boil Schedule: Boil for 75 mins adding hops and whirlfloc as indicated.
Fermentation: Cool wort to 24°c, aerate wort and pitch yeast. Ferment at 18°c for 2 weeks or until SG reaches 1.008. Bottle or keg and allow to mature for 3 - 4 weeks before serving.
Cheers!
For other flavours and recipes check out the products below.