SMaSH (Single Malt and Single Hops) beers provide a great opportunity to understand the characteristics of your ingredients. In this case, we’ve included the addition of gluten-reducing enzymes, if you want a gluten-reduced beer. You’ll be able to see (and taste) how the Clarity Ferm affects Maris Otter malt.
Note that without testing a finished batch, we can make no guarantees of the amount of gluten that will remain in the beer you brew, so test before you drink if you or your friends are gluten-sensitive.
Estimated OG: 1.066
Estimated FG: 1.018
Estimated IBUs: 85
Estimated ABV: 6.3%
12 lb (5.4 kg) Maris Otter (crisp)
1 oz (28 g) Citra whole leaf at 60 minutes
1 oz (28 g) Citra whole leaf at 30 minutes
1 oz (28 g) Citra whole leaf at 20 minutes
1 oz (28 g) Citra whole leaf at 10 minutes
2 oz (57 g) Citra whole leaf at dry hop
Pacific Ale (White Labs WLP041)
Mash for 60 minutes at 151°F (66°C). Boil for 90 minutes. For a gluten-reduced beer, add 10 ml (one vial) of White Labs Clarity Ferm when you pitch the yeast.
For a partial-mash version, reduce the grains to 5 lbs (2.3 kg) and add 5 lbs (2.3 kg) of Maris Otter extract.
This recipe is built to yield a batch size of 5 gallons (19 liters) and assumes 72 percent brewhouse efficiency.
Whether you like to brew over-the-top hops bombs or prefer the subtle pleasures of a British pub ale, discover how to build your own beer recipes from the ground up with CB&B’s online course, Intro to Recipe Development. Sign up today.
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