SOKA - Smoked Oaked Kreme Ale - Beer Recipe - Brewer's Friend

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SOKA - Smoked Oaked Kreme Ale

171 calories 17 g 12 oz
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Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.75 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 75% (brew house)
Source: David Pass
Calories: 171 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Friday May 9th 2014
1.052
1.012
5.3%
17.1
3.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb American - Pale 2-Row5 lb Pale 2-Row 37 1.8 47.6%
1 lb American - Smoked Malt1 lb Smoked Malt 37 5 9.5%
2 lb Flaked Corn2 lb Flaked Corn 40 0.5 19%
2 lb Flaked Rice2 lb Flaked Rice 40 0.5 19%
8 oz Rice Hulls8 oz Rice Hulls 0 0 4.8%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 60 min 8.74 50%
0.50 oz Crystal0.5 oz Crystal Hops Pellet 4.3 Boil 60 min 8.35 50%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 lb Beechwood Chips Fining Secondary --
2 oz Hungarian Oak Cubes - Medium Toast Flavor Secondary --
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
Yes
Fermentation Temp:
72 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 134 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Bottle Conditioned       Amount: 5 oz Dextrose       CO2 Level: 2.3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 qt Protein Rest Infusion -- 122 °F 15 min
Temperature -- 148 °F 90 min
8 qt Batch Sparge #1 Sparge -- 174 °F 3 min
8 qt Batch Sparge #2 Sparge -- 174 °F 3 min
8 qt Batch Sparge #3 Sparge -- 174 °F 3 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.28 13.1  
Mash volume with grains 4.12 16.5  
Grain absorption losses -1.31 -5.3  
Remaining sparge water volume (equipment estimates 6.07 g | 24.3 qt) 6.03 24.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.79 g | 31.2 qt) 7.75 31  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.31 37.3
Equipment Profile Used: System Default
 
Notes

Allow Primary to complete. Boil Beechwood chips 30 minutes and cool to room temp. Transfer chips into secondary fermenter. Rack beer onto beechwood. Let beer sit on beechwood for 11 days. Boil oak cubes 10 minutes. Allow to cool. Place in secondary with beer/beechwood. After 3 days, transfer to bottling bucket and bottle. Allow to condition 3 - 4 weeks then transfer to fridge.

Great cream ale with a very smooth and crisp finish...

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  • Last Updated: 2014-06-01 04:42 UTC