SMASH Pale Ale

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Ingredients

• Light two-row barley malt (handcrafted)
• Cascade hops (homegrown, 6% alpha acids)
• Water
• Yeast (US-05)
• Dextrose

Instructions

1. Crush 5.3 kg of light two-row barley malt and heat 23 L of water to 45°C. Mash in and perform a protein rest at 45°C for 10 minutes.
2. Adjust pH to 5.4 and proceed with the first saccharification step at 65°C for 40 minutes. Conduct a Decoction step for 15 minutes.
3. Perform the second saccharification step at 72°C for 20 minutes, followed by another Decoction step for 15 minutes. Mash out at 78°C.
4. Boil the wort, adding 40 g of Cascade hops at -60 minutes for 24 IBU, another 40 g at -10 minutes for 8 IBU, and 50 g for aroma at flameout.
5. Add DAP and protafloc in the last 10 minutes of the boil. Transfer the wort after a short whirlpool.
6. Ferment with US-05 yeast at 18-20°C. On the 4th day, perform a dry hopping with 40 g of Cascade hops and add 100 g of dextrose.
7. Increase temperature gradually to 24°C and maintain until the 10th day. Cold crash briefly and bottle on the 19th day.
8. Confirm final density of 1.008 with an apparent attenuation of 79%. Allow to carbonate for 3 weeks before tasting.

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