Smores V2 - Beer Recipe - Brewer's Friend

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Smores V2

188 calories 19.3 g 12 oz
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.030 (recipe based estimate)
Efficiency: 70% (brew house)
Source: TEB@HBT
Calories: 188 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)
Created: Monday February 12th 2018
1.057
1.014
5.7%
38.0
42.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb American - Pale 2-Row5 lb Pale 2-Row 37 1.8 44.4%
1 lb American - Chocolate1 lb Chocolate 29 350 8.9%
1 lb Belgian - Biscuit1 lb Biscuit 35 23 8.9%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 8.9%
0.75 lb German - Chocolate Wheat0.75 lb Chocolate Wheat 31 413 6.7%
0.50 lb German - Smoked Malt0.5 lb Smoked Malt 37 3 4.4%
1 lb Brown Sugar1 lb Brown Sugar - (late boil kettle addition) 45 15 8.9%
1 lb Honey1 lb Honey - (late boil kettle addition) 42 2 8.9%
11.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 60 min 18.57 50%
1 oz Chinook1 oz Chinook Hops Pellet 13 Boil 10 min 19.46 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
12 oz chocolate syrup Flavor Boil 1 min.
1 lb Graham Flour Flavor Primary 3 days
 
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:
64 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 292 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
1tsp Gypsum per 5 gallons
0.5tsp CaCl2 per 5 gallons
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 154 °F 60 min
Sparge -- 170 °F 10 min
Starting Mash Thickness: 1.4 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.4 qt/lb 3.24 13  
Mash volume with grains 3.98 15.9  
Grain absorption losses -1.16 -4.6  
Remaining sparge water volume (equipment estimates 5.09 g | 20.4 qt) 5.67 22.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.92 g | 27.7 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.15 0.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.91 35.6
Equipment Profile Used: System Default
 
Notes

Graham flour added at high krausen.

Ferm at 64f until krausen drops, then ramp up to 68f for clean up.

Consider adding honey with 3-4 minutes left in boil to ensure it dissolves in wort solution.

Consider adding "home" smoked malt to 20% for more campfire flavor, mesquite might work.

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  • Last Updated: 2018-02-12 01:26 UTC