Release the Smoke - Beer Recipe - Brewer's Friend

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Release the Smoke

147 calories 12.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Classic Style Smoked Beer
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.7 gallons
Post Boil Size: 5.9 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Andy McClure
Hop Utilization: 97%
Calories: 147 calories (Per 12oz)
Carbs: 12.9 g (Per 12oz)
Created: Tuesday April 19th 2022
1.045
1.008
4.8%
28.5
3.7
5.4
0.65
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Weyermann - Barke Pilsner Malt8 lb Barke Pilsner Malt 37.03 1.75 76.2%
2.25 lb Weyermann - Beech Smoked Barley2.25 lb Beech Smoked Barley 35 2.7 21.4%
0.25 lb Weyermann - Acidulated0.25 lb Acidulated 27 3.4 2.4%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Magnum0.25 oz Magnum Hops $ 2.59 / oz
$ 0.65 		Pellet 15 Boil 90 min 14.75 20%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 13.78 80%
1.25 oz / $ 0.65
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Campden Tablet Water Agt Mash 66 min.
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
1 each Servomyces Other Boil 10 min.
1 each Whirlfloc Fining Boil 5 min.
 
Yeast
Omega Yeast Labs - German Lager I OYL-106
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium-low
Optimum Temp:
45 - 68 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 350 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.37 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.59 gal Strike 160 °F 152 °F 60 min
2.16 gal Sparge 168 °F 168 °F 15 min
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.59 18.4  
Mash volume with grains 5.43 21.7  
Grain absorption losses -1.31 -5.3  
Remaining sparge water volume (equipment estimates 4.77 g | 19.1 qt) 3.67 14.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.8 g | 31.2 qt) 6.7 26.8  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.9 23.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.9 g | 23.6 qt) 5.5 22  
Total: 8.26 33.1
Equipment Profile Used: System Default
 
Notes

Mash Temp:
Acid Rest 115F
Step 2: 148F

This beer is all about execution—yeast pitch rate, fermentation temperature, and water profile will play a large role. Try to follow the water profile of a yellow dry beer (under 6 SRM). As for fermentation temperature-you can either ferment this at 50 degrees for 2 weeks with a 3-4 day diacetyl rest or if you have the ability to use a spunding valve you can ferment at 60 degrees.

-If using a spunding valve, I ferment under 6 PSI and then raise pressure to also carbonate during the end of fermentation. Once fermentation is complete, lager at 34-35 degrees for 6-8 weeks.

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  • Last Updated: 2022-08-06 14:11 UTC