Smokey Winter - Beer Recipe - Brewer's Friend

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Smokey Winter

357 calories 34.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Rauchbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.44 gallons
Pre Boil Gravity: 1.091 (recipe based estimate)
Post Boil Gravity: 1.107 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 97%
Calories: 357 calories (Per 12oz)
Carbs: 34.4 g (Per 12oz)
Created: Monday January 8th 2024
1.107
1.024
10.9%
21.3
14.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Rahr - North Star Pils8 lb North Star Pils 36.3 1.7 34.8%
5 lb German - Vienna5 lb Vienna 37 4 21.7%
8 lb German - Smoked Malt8 lb Smoked Malt 37 3 34.8%
1 lb German - Melanoidin1 lb Melanoidin 37 25 4.3%
1 lb German - CaraBohemian1 lb CaraBohemian 33 75 4.3%
23 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Tradition (Germany)1 oz Hallertau Tradition (Germany) Hops Pellet 5 Boil 60 min 11.55 33.3%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 15 min 4.01 33.3%
1 oz Hallertau Tradition (Germany)1 oz Hallertau Tradition (Germany) Hops Pellet 5 Boil 15 min 5.73 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Chalk Water Agt Mash 1 hr.
3.50 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
5.50 g Epsom Salt Water Agt Mash 1 hr.
0.50 g Salt Water Agt Mash 1 hr.
6.17 ml Lactic acid Water Agt Mash 1 hr.
1.50 tsp Cardamom (Ground) Herb Secondary 7 days
 
Yeast
Lallemand - Diamond Lager Yeast
Amount:
2 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
64.4 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 184 B cells required
Omega Yeast Labs - Oktoberfest OYL-107
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium-High
Optimum Temp:
46 - 58 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 184 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Munich (Dark Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 20 4 75 52 29
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.6 gal Strike -- 148 °F 60 min
0.9 gal Infusion 190 °F -- --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 8.63 34.5  
Mash volume with grains 10.47 41.9  
Grain absorption losses -2.88 -11.5  
Remaining sparge water volume (equipment estimates 1.61 g | 6.5 qt) 0.94 3.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 6.44 25.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.57 38.3
Equipment Profile Used: System Default
"Smokey Winter" Rauchbier beer recipe by carlmarxman. All Grain, ABV 10.87%, IBU 21.29, SRM 14.9, Fermentables: (North Star Pils, Vienna, Smoked Malt, Melanoidin, CaraBohemian) Hops: (Hallertau Tradition (Germany), Saaz) Other: (Chalk, Calcium Chloride (anhydrous), Epsom Salt, Salt, Lactic acid, Cardamom (Ground))
Last Updated and Sharing
 
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  • Last Updated: 2024-01-09 21:03 UTC