Cascade SMaSH Pale Ale

Cascade SMaSH Pale Ale

(5-gallons/19-L all-grain)
OG = 1.048  FG = 1.010
IBU = 42  SRM = 4  ABV = 5%

Ingredients
10 lbs. (4.5 kg) North American 2-row pale malt
6.5 AAU Cascade hops (60 min.) (1 oz./28 g at 6.5% alpha acids)
6.5 AAU Cascade hops (30 min.) (1 oz./28 g at 6.5% alpha acids)
1 oz. (28 g) Cascade hops (hopstand)
1 oz. (28 g) Cascade hops (dry hop)
Wyeast 1056 (American Ale), White Labs WLP001 (California Ale), or SafAle US-05 yeast

Step by Step
With the goal of creating a moderately dextrinous wort, mash in with 3.75 gallons (12.5 L) of 166 °F (74 °C) strike water to achieve a single-infusion rest temperature of 155 °F (68 °C). Hold at this temperature for 45 minutes.

With sparge water at 170 °F (77 °C), collect about 6.5 gallons (24.6 L) of wort. Boil for 60 minutes adding hops at the times indicated. At end of boil, chill wort down to 170 °F (77 °C) then add hopstand addition hops. Create a whirlpool then let settle for 15 minutes.

Chill wort to slightly below fermentation temperature, around 66 °F (19 °C) then transfer to fermenter. Pitch yeast and ferment at 68 °F (20 °C). Allow fermentation to finish. Add dry-hop addition after reaching terminal gravity. Wait 3–4 days before packaging.

Transfer beer to keg and force carbonate to 2.5 v/v or add priming sugar and bottle.

Extract-only version: Replace the pale malt with 5.7 lbs. (2.6 kg) extra light dried malt extract. Heat 5 gallons (19 L) water to about 180 °F (82 °C), turn off heat and stir in the extract, making sure it is fully dissolved. Bring to boil and boil for 60 minutes following hopping schedule of the all-grain recipe. After the hopstand is complete, chill wort to 66 °F (19 °C) then transfer to fermenter and top up to 5.25 gallons (20 L) with water. Pitch yeast and ferment at 68 °F (20 °C). Follow the remainder of the instructions in the all-grain recipe.