21A American IPA
Smashatron
Grain bill
| Gladfield American Ale Malt | 6.5 kg | 100% |
Adjuncts
| Whirlfloc | half tablet @ 10 min |
| Yeast nutrient | half tsp @ 10 min |
Hop schedule
| Hop | 60 min | 10 min | 5 min | WP 80°C | DH#1 |
|---|---|---|---|---|---|
| Nectaron | 15g | 15g | 20g | · | · |
| Nectaron Cryo | · | · | · | 50g | 50g |
Yeast
| LalBrew Pomona | 2 packets |
Water additions
| Calcium Chloride | half tsp in mash |
| Calcium Sulphate | 1 tsp in mash |
| Magnesium Sulphate | half tsp in mash |
| Lactic acid (88%) | 5 drops in sparge |
Tasting notes
About This Beer
A SMASH-style take on the League of Brewers Samashadelic recipe — originally Maris Otter, Superdelic, and BRY-97. Owen’s version runs the same concept with Gladfield American Ale Malt and Nectaron, with Nectaron Cryo taking over from the whirlpool and dry hop.
6.5kg of American Ale Malt is the entire grain bill. Nectaron pellets run across 60 minutes (15g), 10 minutes (15g), and 5 minutes (20g). From the whirlpool onwards, Nectaron Cryo replaces the standard pellets — 50g in the whirlpool at under 80°C, 50g dry-hopped on Day 4.
Pomona yeast (2 packets) fermented at moderate temperatures. Bottled 17 July 2025, final volume 19 litres.
The nose has the characteristic Nectaron edge — tropical, slightly funky, with peachy notes from the cryo additions coming through clearly in the finish. Smooth, easy-drinking at 6.39% ABV.