Old Smoky Mick Smoke Face - Beer Recipe - Brewer's Friend

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Old Smoky Mick Smoke Face

166 calories 13.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Classic Style Smoked Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.06 gallons
Post Boil Size: 5.56 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 72% (brew house)
Hop Utilization: 85%
Calories: 166 calories (Per 12oz)
Carbs: 13.8 g (Per 12oz)
Created: Thursday November 26th 2020
1.051
1.008
5.7%
19.6
17.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.60 lb Briess - Cherry Wood Smoked Malt6.6 lb Cherry Wood Smoked Malt 37 5 61%
1.60 lb German - Vienna1.6 lb Vienna 37 4 14.8%
1.60 lb Munich - Light 10L1.6 lb Munich - Light 10L 33 10 14.8%
6.60 oz German - CaraMunich III6.6 oz CaraMunich III 34 57 3.8%
4 oz German - Carafa II4 oz Carafa II 32 425 2.3%
4 oz German - Melanoidin4 oz Melanoidin 37 25 2.3%
1.85 oz German - CaraAroma1.85 oz CaraAroma 34 130 1.1%
173.25 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Crystal1 oz Crystal Hops Pellet 4.3 Boil 60 min 13.77 58.8%
0.70 oz Crystal0.7 oz Crystal Hops Pellet 4.3 Boil 20 min 5.84 41.2%
1.70 oz / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 92 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.37 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
82 20 4 2 16 320
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.48 gal Strike 166 °F 152 °F 60 min
-- 170 °F --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 50 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.06 16.2  
Mash volume with grains 4.93 19.7  
Grain absorption losses -1.35 -5.4  
Remaining sparge water volume (equipment estimates 4.61 g | 18.4 qt) 4.6 18.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7.06 28.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.56 22.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.56 g | 22.2 qt) 5.5 22  
Total: 8.66 34.7
Equipment Profile Used: System Default
 
Notes

larger yeast 1.5m per mil

for 3 gallons of wort 23.5g of dry yeast 34/70 (2 full packets + .5g of a 3rd)

for 5 gallons of wort 39g of dry yeast 34/70 (3 full packets + 4.5g of a 4th)

for 5.5 gallons of wort 40g of dry yeast 34/70 (3 full packets + 5.5g of 4th

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  • Public: Yup, Shared
  • Last Updated: 2020-12-06 21:13 UTC