The Hind Licker - Beer Recipe - Brewer's Friend

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The Hind Licker

155 calories 15.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Classic Style Smoked Beer
Boil Time: 15 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Seth Clark
Calories: 155 calories (Per 12oz)
Carbs: 15.5 g (Per 12oz)
Created: Monday November 15th 2021
1.047
1.011
4.7%
12.4
3.5
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb German - Pilsner4 lb Pilsner 38 1.6 42.1%
2 lb German - Vienna2 lb Vienna 37 4 21.1%
0.50 lb Weyermann - Oak Smoked Wheat Malt0.5 lb Oak Smoked Wheat Malt 38 2 5.3%
2 lb American - Red Wheat2 lb Red Wheat 38 2.5 21.1%
1 lb Maltodextrin1 lb Maltodextrin - (late boil kettle addition) 39 0 10.5%
9.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Saaz2 oz Saaz Hops Pellet 3.5 Boil 15 min 12.36 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Epsom Salt Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
20 ml Lactic acid Water Agt Bottling 0 min.
 
Yeast
Mangrove Jack - French Saison Ale M29
Amount:
1 Each
Cost:
Attenuation (avg):
87.5%
Flocculation:
Medium
Optimum Temp:
79 - 90 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 93 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.37 Volumes
 
Target Water Profile
BELMONT BREWHOUSE
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
122.2 17.5 29 148.6 149.1 37.1
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal Infusion 165 °F 152 °F 60 min
6 gal Sparge 190 °F 170 °F --
Starting Mash Thickness: 1.33 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 2.83 11.3  
Mash volume with grains 3.51 14  
Grain absorption losses -1.06 -4.3  
Remaining sparge water volume (equipment estimates 4.86 g | 19.4 qt) 4.99 19.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.37 g | 25.5 qt) 6.5 26  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -0.38 -1.5  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 7.81 31.3
Equipment Profile Used: System Default
"The Hind Licker" Classic Style Smoked Beer recipe by Seth Clark. All Grain, ABV 4.67%, IBU 12.36, SRM 3.45, Fermentables: (Pilsner, Vienna, Oak Smoked Wheat Malt, Red Wheat, Maltodextrin) Hops: (Saaz) Other: (Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Lactic acid)
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  • Public: Yup, Shared
  • Last Updated: 2021-11-15 03:05 UTC