Research 004 Walt's Smithwicks Clone 06.26.15 - Beer Recipe - Brewer's Friend

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Research 004 Walt's Smithwicks Clone 06.26.15

236 calories 25.3 g 12 oz
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Beer Stats
Method: BIAB
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.43 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Dan Collier/Steve Moore
Calories: 236 calories (Per 12oz)
Carbs: 25.3 g (Per 12oz)
URL: http://beersmithrecipes.com/viewrecipe/2283/walts-smithwicks-clone
Created: Saturday April 25th 2015
1.071
1.019
6.8%
18.3
22.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.20 lb American - Pale 2-Row10.2 lb Pale 2-Row 37 1.8 75.6%
12 oz American - Caramel / Crystal 120L12 oz Caramel / Crystal 120L 33 120 5.6%
2.40 oz Finland - Chocolate Malt2.4 oz Chocolate Malt 31 338 1.1%
2.40 lb American - Special Roast2.4 lb Special Roast 33 50 17.8%
13.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.20 oz Fuggles1.2 oz Fuggles Hops Pellet 4.5 Boil 60 min 18.27 100%
1.20 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp 5.2 pH Balancer Water Agt Boil 1 hr.
1 each Whirlfock Water Agt Boil 15 min.
5 tsp Yeast Nutrient Water Agt Boil 10 min.
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (avg):
71.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 720 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 gal One gallon per hour loss Infusion -- 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.98 g | 35.9 qt) 9.37 37.5  
Mash volume with grains (equipment estimates 10.06 g | 40.3 qt) 10.45 41.8  
Grain absorption losses -1.69 -6.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.05 g | 28.2 qt) 7.43 29.7  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 9.37 37.5
Equipment Profile Used: System Default
 
Notes

♦ BREW DATES:
Date: Brew Day • ______
Gravity End of Sparge • ____
Gravity End of Boil (OG) • __
Date: Pitch Yeast • ____
Gravity (FG) • ______
Date: Keg Day • _______
Drafted Who’s House • ____

♦ SESSION NOTES:
Subs: Fuggle if you can't get.
♣ Willamette, Styrian Golding, Tettnanger, Newport

♦ STANDARD BREWING NOTES:
Create 7 gallons sparge water. Bring to 154° strike temperature.
Prime pump. Push water through hose.
60 minutes – Add tablespoon 5.2 pH balancer.
Add grain – Sparge at 144-152° for minutes (Minimum 60)
(One gallon loss during sparge process)
Water burn rate: 1-1/2 gallon per hour.
Drain GRAIN from kettle. Adjust water height of ___ (7 gallons)
Boil clean water for end of boil session adjustment.
Mash Option dark beers – Add x tablespoon Calcium Carbonate
60 minutes – Add 2 drops Fermcap
60 minutes – Add 5 tablespoon Gypsum for IPA (Optional)
WAKE UP!!!!!!
15 minutes – Add Immersion Chiller
15 minutes - Add Whirlfloc
10 minutes – Add 1 teaspoon Yeast Nutrient last
♦ Check to see if nozzle is pointed upwards

♦ KEGGING NOTES:
Purge oxygen with CO2
Chill keg 24 hours before force carbonation.
Force Carbonation Calculator: 20 psi 4 days
Volumes of CO2 2.5 at 36°F = 10.2 psi American Ales

♥ DRINKABILITY: What did you like about it. Sample Date:

♦ RECIPE NOTES:
What was the recipe source?
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  • Last Updated: 2016-02-29 20:55 UTC