Kaltrauch - Beer Recipe - Brewer's Friend

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Kaltrauch

175 calories 17.9 g 12 oz
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Beer Stats
Method: Extract
Style: Classic Style Smoked Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.098 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 175 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)
Created: Wednesday December 28th 2022
1.053
1.013
5.2%
14.1
14.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 lb Weyermann - Beech Smoked Barley3.5 lb Beech Smoked Barley 35 2.7 30.1%
4 lb Weyermann - Barke Pilsner Malt4 lb Barke Pilsner Malt 37.03 1.75 34.4%
1 lb Weyermann - Barke Munich Malt1 lb Barke Munich Malt 37 8 8.6%
1 lb Bestmalz - Best RED X1 lb Best RED X 36 12 8.6%
12 oz Weyermann - Caramunich Type 312 oz Caramunich Type 3 34 57 6.5%
4 oz Weyermann - Melanoidin4 oz Melanoidin 34.5 27 2.2%
2 oz United Kingdom - Black Patent2 oz Black Patent 27 525 1.1%
1 lb Briess - Cherry Wood Smoked Malt1 lb Cherry Wood Smoked Malt 37 5 8.6%
11.62 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Hallertau Mittelfruh1.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 12.68 75%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Leaf/Whole 3.75 Boil 10 min 1.39 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
2.50 g gypsum (calcium sulfate) Water Agt Mash 0 min.
3.75 g Baking Soda Water Agt Mash 0 min.
 
Yeast
- Granvin
Amount:
3 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
86 - 104 °F
Starter:
Yes
Fermentation Temp:
55 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.37 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
65 7 20 120 75 100
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 8.53 g | 34.1 qt) 4.45 17.8  
Mash volume with grains (equipment estimates 8.53 g | 34.1 qt) 5.38 21.5  
Grain absorption losses (steeping) -1.45 -5.8  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 5.5 22  
Going into fermentor 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 4.45 17.8
Equipment Profile Used: System Default
 
Notes

didn't have epsom salts should have added 2 grams
mash in a 115F 15 minutes
154 for 60 minutes added 1 gal boiling water with stirring to get to temperature. recirculated also
pH 5.58
sparge and boil 60 minutes
chill and ferment at 56 F for 17 days
allow to rise to room temp for 2 days.
do not cold crash
fermented too cold - should have used a lager yeast at these temperatures.

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  • Last Updated: 2023-01-23 22:53 UTC