Smokey the Bear V.2 - Beer Recipe - Brewer's Friend

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Smokey the Bear V.2

204 calories 24.5 g 12 oz
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7.56 gallons
Post Boil Size: 6.25 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 67% (brew house)
Hop Utilization: 96%
Calories: 204 calories (Per 12oz)
Carbs: 24.5 g (Per 12oz)
Created: Monday November 11th 2024
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Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb Briess - Brewers Malt 2-Row8.5 lb Brewers Malt 2-Row 37 1.8 64.2%
1.50 lb Briess - Cherry Wood Smoked Malt1.5 lb Cherry Wood Smoked Malt 37 5 11.3%
1 lb United Kingdom - Amber1 lb Amber 32 27 7.5%
0.75 lb American - Caramel / Crystal 80L0.75 lb Caramel / Crystal 80L 33 80 5.7%
0.63 lb Briess - Carapils Malt0.625 lb Carapils Malt 34.5 1.5 4.7%
5 oz Crisp Malting - Chocolate Malt5 oz Chocolate Malt 32.66 450 2.4%
5 oz American - Roasted Barley5 oz Roasted Barley 33 300 2.4%
4 oz American - Black Malt4 oz Black Malt 28 500 1.9%
13.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.70 oz Magnum0.7 oz Magnum Hops Pellet 11 Boil 60 min 26.71 42.4%
0.45 oz East Kent Goldings0.45 oz East Kent Goldings Hops Pellet 6.1 Boil 20 min 5.77 27.3%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 6.1 Boil 10 min 3.84 30.3%
1.65 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash 0 min.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
Hays MIne
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
4.6 gal Strike 166 °F 154 °F 60 min
4.87 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.35 qt/lb
Starting Grain Temp: 69 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.35 qt/lb 4.47 17.9  
Mash volume with grains 5.53 22.1  
Grain absorption losses -1.66 -6.6  
Remaining sparge water volume (equipment estimates 4.25 g | 17 qt) 4.99 20  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.81 g | 27.2 qt) 7.56 30.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 5.25 g | 21 qt) 6.25 25  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.25 g | 25 qt) 5.25 21  
Total: 9.47 37.9
Equipment Profile Used: System Default
 
Notes

Off the heat at 168F
After adding in 5.2 and Lactic acid
Finial mash in temp of 151-152
pH was around 5.2 to 5.3 (prior to added lactic acid up near 7)

First Runoff: 1.08
Sparge SG: 1.037
Pre-Boil SG: 1.05
Initial SG: 1.063

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  • Last Updated: 2024-11-28 01:23 UTC