HOTD Adam Bier - Beer Recipe - Brewer's Friend

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HOTD Adam Bier

368 calories 41.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty Smoked Beer
Boil Time: 180 min
Batch Size: 11.5 gallons (fermentor volume)
Pre Boil Size: 16 gallons
Pre Boil Gravity: 1.078 (recipe based estimate)
Efficiency: 70% (brew house)
Source: http://www.homebrewchef.com/HOTDAdamBeer.html
Calories: 368 calories (Per 12oz)
Carbs: 41.6 g (Per 12oz)
Created: Thursday September 22nd 2016
1.109
1.033
10.0%
64.0
26.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
38.50 lb United Kingdom - Pale 2-Row38.5 lb Pale 2-Row 38 2.5 81.1%
2.66 lb United Kingdom - Crystal 45L2.66 lb Crystal 45L 34 45 5.6%
1.50 lb United Kingdom - Peated Malt1.5 lb Peated Malt 38 2.5 3.2%
0.75 lb United Kingdom - Chocolate0.75 lb Chocolate 34 425 1.6%
0.33 lb United Kingdom - Black Patent0.33 lb Black Patent 27 525 0.7%
3.75 lb Munich Malt - 10L3.75 lb Munich Malt - 10L 37 10 7.9%
47.49 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Northern Brewer4 oz Northern Brewer Hops Leaf/Whole 7.8 Boil 60 min 36.43 38.1%
2.50 oz Northern Brewer2.5 oz Northern Brewer Hops Leaf/Whole 7.8 Boil 40 min 19.99 23.8%
4 oz Tettnanger4 oz Tettnanger Hops Leaf/Whole 4.5 Boil 10 min 7.62 38.1%
10.50 oz / $ 0.00
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
High
Optimum Temp:
55 - 75 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 1399 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.5 gal Mash Tun (15 gal) Infusion -- 155 °F 40 min
7 gal Mash Tun (10 gal) Infusion -- 155 °F 40 min
5 gal Will need 2.9 & 2.1 gal to sparge/mash-out Sparge -- 175 °F 20 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 16.39 gal (65.58 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 4.39 gal (17.58 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 21.61 gal (86.43 qt). Suggest reducing strike water volume to 8.2 gal (32.8 qt) and adding 9.61 gal (38.43 qt) sparge/top-off. 17.81 71.2  
Strike water volume at mash thickness of 1.5 qt/lb 17.81 71.2  
Mash volume with grains 21.61 86.4  
Grain absorption losses -5.94 -23.7  
Remaining sparge water volume (equipment estimates 4.77 g | 19.1 qt) 4.38 17.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 16.39 g | 65.6 qt) 16 64  
Boil off losses -4.5 -18  
Hops absorption losses (first wort, boil, aroma) -0.39 -1.6  
Post boil Volume 11.5 46  
Going into fermentor 11.5 46  
Total: 22.19 88.7
Equipment Profile Used: System Default
 
Notes

Recipe scaled down for a hopeful 70% efficiency.

For mash, divide 28.5 pounds into the 15-gallon mash-tun and 19 pounds into the 10-gallon mash-tun. Mash with ~10.5 gallons and 7 gallons, respectively.

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  • Last Updated: 2016-10-11 05:52 UTC