Brews

Smashatron

Brew

Hops

Hop60min10min5minWPDH
Nectaron15g15g20g––
Nectaron Cryo–––50g50g
Hop Additions, Whirlpool @ <80C, Dry Hop Day 4

Grain

  • 6.5kg American Ale

Yeast

Lallemande Pomona IPA 2 pkts

Water Treatment

1/2 teasp Cal Chl, 1 teasp Cal Sul, 1/2 teasp Mag Sul to mash water, 5 drops LA88% to sparge.

Boil Additions

1/2 whirlfloc and 1/2 yeast nutrient with 10 min to go

Brew

  • Mash in at 66°C with 17L, rest for 60 min at 66°C.
  • Mash out: 10 min at 76C
  • Sparge with 17L at 76°C
  • Preboil size 29L
  • Boil time 75mins
  • Postboil size 26.5L
  • Fermenter volume 24.5L

Fermentation

N/A

Fermenter Additions

N/A

Carbonation

N/A

Bottled

20250717

Final Volume

19L

Notes

This is a variation on the League of Brewers Samashadelic recipe which used Maris Otter Malt and Superdelic Hops with Bry-97. This one is using Gladfields American Ale Malt and Nectaron Hops with Cryo for the whirlpool and dry hop additions. Interesting nose, with hints of old socks (similar to what you’d expect from Citra). Nice smooth mouthfeel, with some peachy flavours coming through from the late addition cryo Nectaron.