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Smoked Brew

167 calories 15.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Classic Style Smoked Beer
Boil Time: 60 min
Batch Size: 8 gallons (fermentor volume)
Pre Boil Size: 9.25 gallons
Post Boil Size: 8.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 76% (brew house)
Source: BrewMaster RRB
Hop Utilization: 97.6008%
Calories: 167 calories (Per 12oz)
Carbs: 15.3 g (Per 12oz)
Created: Thursday October 10th 2024
1.051
1.010
5.6%
21.9
14.9
5.3
55.81
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Smoked Malt5 lb Smoked Malt $ 1.50 / lb
$ 7.50 		37 5 33.9%
5.50 lb Viking - Pilsner Malt5.5 lb Pilsner Malt $ 1.00 / lb
$ 5.50 		37 1.9 37.3%
1.25 lb Briess - Bonlander Munich Malt 10L1.25 lb Bonlander Munich Malt 10L $ 1.25 / lb
$ 1.56 		36 10 8.5%
6 oz Viking - Red Ale Malt6 oz Red Ale Malt $ 2.45 / lb
$ 0.92 		35 27 2.5%
8 oz Viking - Caramel 1508 oz Caramel 150 $ 1.50 / lb
$ 0.75 		35 76.2 3.4%
5.50 oz Weyermann - Melanoidin5.5 oz Melanoidin $ 1.50 / lb
$ 0.52 		34.5 27 2.3%
2.30 oz American - Midnight Wheat Malt2.3 oz Midnight Wheat Malt $ 1.50 / lb
$ 0.22 		33 550 1%
4 oz Briess - Aromatic Munich Malt 20L4 oz Aromatic Munich Malt 20L $ 1.50 / lb
$ 0.38 		35.4 20 1.7%
4 oz Briess - Caramel Malt - 60L4 oz Caramel Malt - 60L $ 1.39 / Pounds
$ 0.35 		35.4 60 1.7%
4 oz Briess - Caramel Malt - 80L4 oz Caramel Malt - 80L $ 1.39 / Pounds
$ 0.35 		35 80 1.7%
2 oz Briess - Victory Malt2 oz Victory Malt $ 1.50 / oz
$ 3.00 		34.5 28 0.8%
12 oz Riverbend Malt - Base Camp Extra Pale12 oz Base Camp Extra Pale $ 1.50 / oz
$ 18.00 		36.4 1.9 5.1%
235.80 oz / $ 39.03
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.30 oz Hallertau Mittelfruh1.3 oz Hallertau Mittelfruh Hops $ 2.25 / oz
$ 2.93 		Pellet 2.9 Boil at 212 °F 60 min 8.98 46.4%
0.70 oz Hallertau Mittelfruh0.7 oz Hallertau Mittelfruh Hops $ 2.25 / oz
$ 1.58 		Pellet 3.75 Boil at 212 °F 10 min 2.27 25%
0.80 oz Hops Direct - Tettnanger US0.8 oz Tettnanger US Hops $ 2.25 / oz
$ 1.80 		Pellet 5.6 Boil at 212 °F 60 min 10.67 28.6%
2.80 oz / $ 6.30
 
Other Ingredients
Amount Name Cost Type Use Time
3.20 g Gypsum $ 0.10 / oz
$ 0.01 		Water Agt Mash 1 hr.
5.50 g Calcium Chloride (anhydrous) $ 0.10 / oz
$ 0.02 		Water Agt Mash 1 hr.
2.85 g Epsom Salt $ 0.20 / oz
$ 0.02 		Water Agt Mash 1 hr.
0.40 g Baking Soda $ 0.05 / oz
$ 0.00 		Water Agt Mash 1 hr.
1.80 g Canning Salt $ 0.05 / oz
$ 0.00 		Water Agt Mash 1 hr.
$ 0.05
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
4 Each
Cost:
$ 0.00 / each
$ 0.00
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
56 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 573 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 7.1 oz       Temp: 68 °F       CO2 Level: 2.37 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
65 6.7 6 109.7 69 6.8
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.75 gal Strike 158 °F 152 °F 60 min
2.4 gal Sparge 170 °F 170 °F 15 min
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 6.45 25.8  
Mash volume with grains 7.63 30.5  
Grain absorption losses -1.84 -7.4  
Remaining sparge water volume (equipment estimates 5.25 g | 21 qt) 4.89 19.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 9.61 g | 38.4 qt) 9.25 37  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.4  
Post boil Volume (equipment estimates 8 g | 32 qt) 8.5 34  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 8.5 g | 34 qt) 8 32  
Total: 11.34 45.4
Equipment Profile Used: System Default
 
Notes

Ferment @ 56f for 12-14 days. Let temp rise naturally to 68/room temp and maintain for 3 days. Slowly drop temp down to 36-38 degrees over 5-6 days. (About 5 degrees per day). Lager at 34-36 for 1 -2 weeks. Keg and carb to 2.35 volumes CO2

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  • Last Updated: 2025-02-24 14:54 UTC