Smokey the Beer - Beer Recipe - Brewer's Friend

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Smokey the Beer

256 calories 26.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Classic Style Smoked Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.6 gallons
Post Boil Size: 5.6 gallons
Pre Boil Gravity: 1.066 (recipe based estimate)
Post Boil Gravity: 1.077 (recipe based estimate)
Efficiency: 70% (brew house)
Source: John F. Rosnow
Calories: 256 calories (Per 12oz)
Carbs: 26.2 g (Per 12oz)
Created: Wednesday March 13th 2024
1.077
1.019
7.7%
41.3
6.9
5.7
33.04
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Briess - Cherry Wood Smoked Malt5 lb Cherry Wood Smoked Malt $ 1.79 / lb
$ 8.95 		37 5 30.3%
6.50 lb Weyermann - Oak Smoked Wheat Malt6.5 lb Oak Smoked Wheat Malt $ 1.79 / lb
$ 11.64 		38 2 39.4%
5 lb Weyermann - Beech Smoked Barley5 lb Beech Smoked Barley $ 2.49 / lb
$ 12.45 		35 2.7 30.3%
16.50 lbs / $ 33.04
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz Homegrown2.5 oz Homegrown Hops $ 0.00 / g
$ 0.00 		Leaf/Whole 5.5 Boil 60 min 37.56 83.3%
0.50 oz Homegrown0.5 oz Homegrown Hops Leaf/Whole 5.5 Aroma 15 min 3.73 16.7%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6.70 tsp Irish Moss $ 0.00 / oz
$ 0.00 		Fining Boil 10 min.
1 tsp Yeast Energizer $ 0.00 / oz
$ 0.00 		Other Boil 10 min.
1 tsp Yeast Nutrient $ 0.00 / oz
$ 0.00 		Other Boil 10 min.
 
Yeast
Wyeast - Octoberfest Lager Blend 2633
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
48 - 58 °F
Starter:
No
Fermentation Temp:
57.9 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 583 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
23.5 qt Strike 163 °F 153 °F 60 min
8.1 qt Sparge 169 °F 169 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 64.9 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.19 24.8  
Mash volume with grains 7.51 30  
Grain absorption losses -2.06 -8.3  
Remaining sparge water volume (equipment estimates 3.24 g | 13 qt) 2.73 10.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 6.6 26.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.6 22.4  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.6 g | 22.4 qt) 5.5 22  
Total: 8.91 35.7
Equipment Profile Used: System Default
 
Notes

New recipe without using the British Peated Malt this time.
5.0 lbs Cherrywood Smoked Malt
6.5 lbs. Oak Smoked Pale Wheat Malt, 2.3-3.9 °L (G389)
5.0 lbs. Weyermann Beech Smoked Malt
0.5 pounds of rice hulls
2.5 oz. Homegrown hops. (60 mins.) 1st, using 5.5% alpha acid as an estimate.
0.5 oz. Homegrown hops (15 mins.) 2nd, using 5.5% alpha acid as an estimate.
Wyeast 2633, Octoberfest Lager Blend, batch 0836196 manufactured 14 JUL 20, used in batches 100, 104, 116, 125, 126, 135, 140, and 143.

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  • Last Updated: 2024-03-14 02:20 UTC