Smokey the Beer - Beer Recipe - Brewer's Friend

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Smokey the Beer

115 calories 10.7 g 12 oz
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Beer Stats
Method: BIAB
Style: Piwo Grodziskie
Boil Time: 30 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 12.93 liters
Pre Boil Gravity: 5.3 °P (recipe based estimate)
Post Boil Gravity: 8.8 °P (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 89%
Calories: 115 calories (Per 12oz)
Carbs: 10.7 g (Per 12oz)
Created: Sunday July 21st 2024
8.8 °P
1.8 °P
3.7%
10.6
12.1
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.26 kg Briess - Apple Wood Smoked Malt1.26 kg Apple Wood Smoked Malt 37 6 71.6%
0.50 kg GB - Invert Sugar No 30.5 kg Invert Sugar No 3 - (late boil kettle addition) 36 45.6 28.4%
1.76 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Mandarina Bavaria5 g Mandarina Bavaria Hops Pellet 8.5 Boil 30 min 7.97 33.3%
10 g Mandarina Bavaria10 g Mandarina Bavaria Hops Pellet 8.5 Boil 3 min 2.58 66.7%
15 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Amyloglucosidase Water Agt Primary 3 days
15 g Oak Cubes Medium Toast Flavor Primary 3 days
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
1 g Baking Soda Water Agt Mash 1 hr.
2.50 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - Dried Lutra Kveik - OYL-071DRY
Amount:
1 Each
Cost:
Attenuation (avg):
78.5%
Flocculation:
Medium
Optimum Temp:
20 - 35 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 37 B cells required
Escarpment Labs - Lactobacillus Blend 2.0
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Low
Optimum Temp:
30 - 45 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 37 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 123.4 g       Temp: 20 °C       CO2 Level: 3.2 Volumes
 
Target Water Profile
* Distilled Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
137.6 29.8 26.8 105.3 197.5 190.5
From a forum post, close as can get
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15.35 L Strike 68 °C 67 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 16.7 L) 15.1
Mash volume with grains (equipment estimates 17.6 L) 15.9
Grain absorption losses -1.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 14.6 L) 12.9
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 12
Volume into fermentor 12
Total: 15.1  
Equipment Profile Used: System Default
"Smokey the Beer" Piwo Grodziskie beer recipe by Brewer #405098. BIAB, ABV 3.69%, IBU 10.55, SRM 12.09, Fermentables: (Apple Wood Smoked Malt, Invert Sugar No 3) Hops: (Mandarina Bavaria) Other: (Amyloglucosidase, Oak Cubes Medium Toast, Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Baking Soda, Lactic acid)
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  • Public: Yup, Shared
  • Last Updated: 2024-08-25 00:21 UTC