Smoked 253 - Beer Recipe - Brewer's Friend

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Smoked 253

178 calories 18.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Roggenbier (German Rye Beer)
Boil Time: 90 min
Batch Size: 14 gallons (fermentor volume)
Pre Boil Size: 15.5 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Source: GCC and The Minister
Calories: 178 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)
Created: Friday February 26th 2016
1.054
1.013
5.4%
20.5
18.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20 lb American - Pale 2-Row20 lb Pale 2-Row 37 1.8 67.1%
3.50 lb American - Munich - Light 10L3.5 lb Munich - Light 10L 33 10 11.7%
2 lb American - Rye2 lb Rye 38 3.5 6.7%
2 lb American - Caramel / Crystal 40L2 lb Caramel / Crystal 40L 34 40 6.7%
1.60 lb German - Smoked Malt1.6 lb Smoked Malt 37 3 5.4%
0.70 lb American - Midnight Wheat Malt0.7 lb Midnight Wheat Malt 33 550 2.3%
29.80 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Magnum0.25 oz Magnum Hops Pellet 15 Boil 90 min 5.5 2.7%
1.50 oz spalt1.5 oz spalt Hops Pellet 2.6 Whirlpool at 200 °F 30 min 2.5 16.2%
1.50 oz Chinook1.5 oz Chinook Hops Pellet 13 Whirlpool at 200 °F 30 min 12.52 16.2%
3 oz spalt3 oz spalt Hops Pellet 2.6 Dry Hop 5 days 32.4%
3 oz Chinook3 oz Chinook Hops Pellet 13 Dry Hop 5 days 32.4%
9.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 each sercovmyces Other Boil 20 min.
3 each kick Other Boil 20 min.
 
Yeast
White Labs - Hefeweizen Ale Yeast WLP300
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Low
Optimum Temp:
68 - 72 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 883 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
sacc rest Temperature -- 148 °F 60 min
mash out Temperature -- 170 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 16.37 gal (65.49 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 4.37 gal (17.49 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 9.31 37.3  
Mash volume with grains 11.7 46.8  
Grain absorption losses -3.73 -14.9  
Remaining sparge water volume (equipment estimates 11.03 g | 44.1 qt) 10.16 40.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 16.37 g | 65.5 qt) 15.5 62  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 14.11 56.5  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
Going into fermentor 14 56  
Total: 19.48 77.9
Equipment Profile Used: System Default
"Smoked 253" Roggenbier (German Rye Beer) beer recipe by GCC and The Minister. All Grain, ABV 5.42%, IBU 20.52, SRM 18.46, Fermentables: (Pale 2-Row, Munich - Light 10L, Rye, Caramel / Crystal 40L, Smoked Malt, Midnight Wheat Malt) Hops: (Magnum, spalt, Chinook) Other: (sercovmyces, kick)
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  • Last Updated: 2016-02-29 01:16 UTC