Smokey the Beer - Beer Recipe - Brewer's Friend

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Smokey the Beer

249 calories 25.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Classic Style Smoked Beer
Boil Time: 60 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 24.62 liters
Post Boil Size: 21.25 liters
Pre Boil Gravity: 1.065 (recipe based estimate)
Post Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 70% (brew house)
Source: John F. Rosnow
Calories: 249 calories (Per 12oz)
Carbs: 25.1 g (Per 12oz)
Created: Wednesday October 18th 2023
1.075
1.018
7.5%
53.0
6.3
5.7
27.41
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.81 kg Briess - Cherry Wood Smoked Malt1.81 kg Cherry Wood Smoked Malt $ 1.49 / lb
$ 5.95 		37 5 25%
1.81 kg Simpsons - Peated Malt1.81 kg Peated Malt $ 1.79 / lb
$ 7.14 		37.674 1.5 25%
1.50 kg Weyermann - Oak Smoked Wheat Malt1.5 kg Oak Smoked Wheat Malt $ 1.79 / lb
$ 5.92 		38 2 20.7%
2.13 kg Weyermann - Beech Smoked Barley2.13 kg Beech Smoked Barley $ 1.79 / lb
$ 8.41 		35 2.7 29.4%
7.25 kg / $ 27.41
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
85.05 g Homegrown Hops85.0486 g Homegrown Hops Hops Leaf/Whole 5.5 Boil 60 min 45.48 75%
28.35 g Homegrown28.3495 g Homegrown Hops Leaf/Whole 5.5 Aroma 15 min 7.52 25%
113.40 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Irish Moss $ 0.00 / oz
$ 0.00 		Water Agt Boil 10 min.
1 oz Yeast Energizer $ 0.00 / oz
$ 0.00 		Water Agt Mash 0 min.
1 oz Yeast Nutrient $ 0.00 / oz
$ 0.00 		Water Agt Mash 0 min.
 
Yeast
Wyeast - Octoberfest Lager Blend 2633
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
9 - 14 °C
Starter:
No
Fermentation Temp:
14.4 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 568 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-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22.6925 L Strike 69 °C 67 °C 60 min
8.31 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 3.13 L/kg
Starting Grain Temp: 21.1 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 22.7
Mash volume with grains 27.5
Grain absorption losses -7.3
Remaining sparge water volume (equipment estimates 12.5 L) 10.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.1 L) 24.6
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume (equipment estimates 20.8 L) 21.3
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 21.3 L) 20.8
Total: 32.8  
Equipment Profile Used: System Default
 
Notes

Grains from Midwest Supplies. They ran out of the Oak Smoked Pale Wheat Malt so rather than using 4 pounds, I used 3.3 pounds and then I upped the Weyermann Smoked Malt to 4.7 pounds. That is why I made this a snapshot recipe.
4.0 lbs Cherrywood Smoked Malt, 5 °L (G030)
4.0 lbs. British Peated Malt, 1.7 °L (G515)
3.3 lbs. Oak Smoked Pale Wheat Malt, 2.3-3.9 °L (G389)
4.7 lbs. Weyermann Smoked Malt, 2.0-3.5 °L (G369)
3 oz. Homegrown hops. (60 mins.) 1st, using 5.5% alpha acid as an estimate. I used 4.5% AA in the past. Same hops, just changed the calculation.
1 oz. Homegrown hops (15 mins.) 5.5% alpha acid
Wyeast 2633, Octoberfest Lager Blend, batch 0836196 manufactured 14 JUL 20, used in batches 100, 104, 116, 125, 126, and 135. Never used the yeast in a beer, made a double starter and farmed half.

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  • Public: Yup, Shared
  • Last Updated: 2023-10-18 10:49 UTC
  • Snapshot Created: 2023-10-18 00:18 UTC
  • Link To Parent Recipe