32B - Specialty Smoked Beer - Hot and Smoky - Beer Recipe - Brewer's Friend

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32B - Specialty Smoked Beer - Hot and Smoky

130 calories 12.2 g 250 ml
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Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 30 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 11.7 °P (recipe based estimate)
Post Boil Gravity: 13.8 °P (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 130 calories (Per 250ml)
Carbs: 12.2 g (Per 250ml)
Created: Thursday December 23rd 2021
13.8 °P
3.0 °P
5.8%
34.7
9.9
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg United Kingdom - Maris Otter Pale5 kg Maris Otter Pale 38 3.75 81.2%
200 g American - Caramel / Crystal 120L200 g Caramel / Crystal 120L 33 120 3.2%
960 g Weyermann - Beech Smoked Barley960 g Beech Smoked Barley 35 2.7 15.6%
6,160 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Nugget20 g Nugget Hops Pellet 13.3 First Wort 0 min 24.39 21.7%
72 g Centennial72 g Centennial Hops Pellet 6.6 Boil 5 min 10.27 78.3%
92 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
20 g smoked peppers Spice Secondary 7 days
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
17 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 116 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
Arvada, Colorado 2015
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
28 L Infusion -- 68 °C 45 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 18.5
Mash volume with grains 22.5
Grain absorption losses -6.2
Remaining sparge water volume (equipment estimates 15.9 L) 17.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.3 L) 28.5
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 24
Going into fermentor 24
Total: 35.6  
Equipment Profile Used: System Default
 
Notes

Add peppers to CSB. Might do Ghost + jalapeno...

on a previous cider, 4 habaneros was enough to taste without being too hot. Ghost have more heat so we might do 1 with 4 or 5 jalapenos.

since this is 'hot and smoky' I'm planning to use smoked peppers for part or all of the pepper addition.

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  • Last Updated: 2022-01-06 17:20 UTC
  • Snapshot Created: 2021-12-23 01:06 UTC