Oaked and Smoked - Beer Recipe - Brewer's Friend

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Oaked and Smoked

253 calories 26 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Specialty Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Efficiency: 70% (brew house)
Calories: 253 calories (Per 12oz)
Carbs: 26 g (Per 12oz)
Created: Wednesday June 13th 2012
1.076
1.019
7.5%
40.6
33.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb United Kingdom - Maris Otter Pale8 lb Maris Otter Pale 38 3.75 51.6%
2 lb American - Pilsner2 lb Pilsner 37 1.8 12.9%
1 lb Invert Sugar1 lb Invert Sugar 46 1 6.5%
0.50 lb American - Smoked Malt0.5 lb Smoked Malt 37 5 3.2%
2 lb American - Caramel / Crystal 120L2 lb Caramel / Crystal 120L 33 120 12.9%
2 lb Belgian - Special B2 lb Special B 34 115 12.9%
15.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil 60 min 17.43 25%
1 oz Glacier1 oz Glacier Hops Pellet 5.5 Boil 30 min 13.4 25%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil 10 min 6.32 25%
1 oz Glacier1 oz Glacier Hops Pellet 5.5 Boil 5 min 3.47 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 oz Oak Cubes - Hungarian heavy toast Flavor Secondary --
1 oz Whirfloc Fining Boil 15 min.
 
Yeast
Wyeast - Belgian Abby Ale II 1762
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 75 °F
Starter:
Yes
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Fly Sparge -- 159 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 6.34 25.4  
Mash volume with grains 7.5 30  
Grain absorption losses -1.81 -7.3  
Remaining sparge water volume (equipment estimates 2.79 g | 11.2 qt) 2.64 10.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.07 0.3  
Pre boil volume (equipment estimates 7.15 g | 28.6 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.99 36
Equipment Profile Used: System Default
 
Notes

Oak cubes soaked in Buffalo Trace bourbon for 1 week before being added to beer in secondary.

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  • Last Updated: 2013-01-07 16:26 UTC