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Smuttynose Clone

American Pale Ale



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Brewer/Contributor: Rob Kirkpatrick

Batch Size: 5.00 gal

Boil Size: 5.72 gal

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Smuttynose Clone

Type: Extract

Date: 12/24/2003

Batch Size: 5.00 gal

Brewer: Rob Kirkpatrick
Boil Size: 5.72 galAsst Brewer:
Boil Time: 60 min Equipment: Brewpot 10 Gallon
Taste Rating(out of 50): 40.0 Brewhouse Efficiency: -
Taste Notes: You better Like Hops


AmountItemType% or IBU
5.00 lbLight Dry Extract (8.0 SRM)Dry Extract71.43 %
1.00 lbWheat Dry Extract (8.0 SRM)Dry Extract14.29 %
0.50 lbCara-Pils/Dextrine (2.0 SRM)Grain7.14 %
0.50 lbCaramel/Crystal Malt - 80L (80.0 SRM)Grain7.14 %
1.00 ozChinook [13.00 %] (60 min)Hops46.1 IBU
1.00 ozChinook [13.00 %] (5 min)Hops9.2 IBU
0.50 ozCascade [5.50 %] (15 min)Hops4.8 IBU
0.50 ozCascade [5.50 %] (5 min)Hops1.9 IBU
1.00 tspIrish Moss (Boil 20.0 min)Misc
1 PkgsIrish Ale (Wyeast Labs #1084)Yeast-Ale


Beer Profile

Est Original Gravity: 1.053 SG

Measured Original Gravity: 1.050 SG
Est Final Gravity: 1.014 SGMeasured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.16 % Actual Alcohol by Vol: 5.21 %
Bitterness: 62.1 IBUCalories: 220 cal/pint
Est Color: 10.8 SRMColor:

Mash Profile

Mash Name: NoneTotal Grain Weight: 10.00 lb
Sparge Water: -Grain Temperature: -
Sparge Temperature: -TunTemperature: -
Adjust Temp for Equipment: FALSEMash PH: -

Steep grains as desired (30-60 minutes)

Mash Notes: -

Carbonation and Storage

Carbonation Type: Corn SugarVolumes of CO2: 2.4
Pressure/Weight: 3.8 ozCarbonation Used: -
Keg/Bottling Temperature: 60.0 FAge for: 21.0 days
Storage Temperature: 52.0 F 


1. place crushed grain in muslin bag
2. steep grain between 150 and 170 (I find using a nylon drawstring bag and steeping with 3 gallons works. Run 2 gallons of 150-170 degree watter through grain bag and squeeze the juices out. You should have almost 5 gallons.
3. add the malt extracts if you use liquid add .5 pounds to the light malt and .1 to the wheat malt.
4. when mixture boils add 1 oz chinook
5. with 20 minutes left add irish moss
6. with 15 minutes left add .5 oz of cascade hops
7. with 5 minutes left add the rest of your hops both flavors.
8. top off to 5 gallons and cool wort to 70-75
9. strain through fine mesh strainer or use a bucket bag. (I use a strainer fine screen it really gets the O2 in the wort.) into your primary fermenter.
10 pitch yeast

Let it sit for 13 days transfer to secondary to relieve sediment and let stand one additional day.
I use a cup of water on the stove and boil my priming suggar into it then cool it. I then prime the whole batch and bottle.
Let sit at least 3 weeks.

  Copyright 2003-2008 Bradley J Smith                                  

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