Shoulda Shoal (Stjørdalsøl, Norwegian Smoked Ale) - Beer Recipe - Brewer's Friend

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Shoulda Shoal (Stjørdalsøl, Norwegian Smoked Ale)

187 calories 17 g 12 oz
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Beer Stats
Method: BIAB
Style: Classic Style Smoked Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.09 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Gregg Johnson
Hop Utilization: 85%
Calories: 187 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Friday September 20th 2024
1.057
1.011
6.1%
45.2
12.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Rahr - Pale Ale3 lb Pale Ale 36.34 3.5 24.5%
1.50 lb Briess - Cherry Wood Smoked Malt1.5 lb Cherry Wood Smoked Malt 37 5 12.2%
0.50 lb Briess - Carapils Malt0.5 lb Carapils Malt 34.5 1.5 4.1%
0.25 lb American - Chocolate0.25 lb Chocolate - (late mash tun addition) 29 350 2%
5 lb Viking - Extra pale malt5 lb Extra pale malt 37.6 1.8 40.8%
2 lb Smoked Malt2 lb Smoked Malt 37 3 16.3%
12.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Artisan - Magnum1 oz Magnum Hops Pellet 9.9 Boil 60 min 29.75 40%
1 oz Artisan - Magnum1 oz Magnum Hops Pellet 9.9 Boil 15 min 14.76 40%
0.50 oz Artisan - Magnum0.5 oz Magnum Hops Pellet 9.9 Boil 1 min 0.64 20%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 tsp Five Star Chemicals - Super Moss Fining Mash 10 min.
0.50 tbsp Wyeast - Beer Nutrient Other Mash 10 min.
1 each Campden Tablets Water Agt Other 1 hr.
8 oz spruce tips Water Agt Kegging 0 min.
1 each Gelatin Fining Kegging 0 min.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
77 - 104 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 102 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
39 qt Batch Sparge 60 °F 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.88 g | 35.5 qt) 8.87 35.5  
Mash volume with grains 9.85 39.4  
Grain absorption losses -1.53 -6.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7.09 28.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 8.87 35.5
Equipment Profile Used: System Default
 
Notes

Spruce tips (in a muslin bag) created like a spruce tea. Don't boil or they get bitter. 180F to extract as much flavor as possible, remove the bag and then simmer to reduce. I added my gelatin finings to this then directly to the keg.
Smoking your own malt...
I have a Masterbuilt Smoker I thought I could control the temperature on fairly well. Realizing temps above 170F would affect the ability of the malt to convert starches to sugar, I struggled. I eventually left it rise to over 190F and just added more malt in the end and added some more cherrywood smoked malt to make up. Next time I'll just cold smoke it for maybe two hours.

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  • Last Updated: 2024-11-09 15:18 UTC