Ole Smokey - Beer Recipe - Brewer's Friend

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Ole Smokey

157 calories 14.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Scottish Light
Boil Time: 90 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 14.34 gallons
Post Boil Size: 13 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 157 calories (Per 12oz)
Carbs: 14.9 g (Per 12oz)
Created: Thursday November 16th 2023
1.048
1.010
5.0%
15.2
19.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20 lb Bairds - Maris Otter Finest Ale Malt 20 lb Maris Otter Finest Ale Malt 37.7 2.5 89.9%
1 lb American - Caramel / Crystal 80L1 lb Caramel / Crystal 80L 33 80 4.5%
0.75 lb United Kingdom - Black Patent0.75 lb Black Patent 27 525 3.4%
0.50 lb Smoked Malt0.5 lb Smoked Malt 37 3 2.2%
22.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Willamette1.5 oz Willamette Hops Pellet 4.3 Boil 60 min 10.81 60%
1 oz Willamette1 oz Willamette Hops Pellet 4.3 Boil 20 min 4.37 40%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc tablet Fining Boil 15 min.
2 g Gypsum Water Agt Mash 0 min.
3.50 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
2 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 189 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 3 25 17 11
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11.85 gal Infusion 164 °F 154 °F 60 min
5.8 gal Fly Sparge 175 °F 175 °F --
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 14.34 gal (57.38 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 2.34 gal (9.38 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.75 qt/lb 9.73 38.9  
Mash volume with grains 11.51 46.1  
Grain absorption losses -2.78 -11.1  
Remaining sparge water volume 7.64 30.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 14.34 57.4  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 12 g | 48 qt) 13 52  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 13 g | 52 qt) 12 48  
Total: 17.37 69.5
Equipment Profile Used: System Default
 
Notes

Smoked Malt could be bumped up for next batch. probably to 1lb.

Very very subtle in initial taste.

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  • Last Updated: 2024-09-12 18:03 UTC