Thor's Nectar - Beer Recipe - Brewer's Friend

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Thor's Nectar

179 calories 19.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty Smoked Beer
Boil Time: 90 min
Batch Size: 13 gallons (ending kettle volume)
Pre Boil Size: 16 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 80% (ending kettle)
Calories: 179 calories (Per 12oz)
Carbs: 19.6 g (Per 12oz)
Created: Sunday May 27th 2018
1.054
1.015
5.1%
22.4
7.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
22 lb American - Vienna22 lb Vienna 35 4 66.7%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 3%
10 lb Apple10 lb Apple 5.6 0 30.3%
33 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 First Wort 0 min 7.28 22.2%
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Pellet 3.1 First Wort 0 min 5.64 22.2%
1.50 oz Mount Hood1.5 oz Mount Hood Hops Pellet 4.8 Boil 20 min 6.75 33.3%
1 oz Mount Hood1 oz Mount Hood Hops Pellet 4.8 Whirlpool 10 min 2.77 22.2%
4.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Irish Moss Fining Boil 15 min.
2 tsp CaCl2 Water Agt Mash 0 min.
 
Yeast
White Labs - Mexican Lager Yeast WLP940
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
55 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 984 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
2 tsp CaCl2 to mash
1/4 tsp 10% phosphoric acid per 5 gallons RO water
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 131 °F 30 min
Temperature -- 155 °F 45 min
Temperature -- 158 °F 15 min
Temperature -- 168 °F 10 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: 15.38 gal (61.53 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 3.38 gal (13.53 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 8.63 34.5  
Mash volume with grains 10.47 41.9  
Grain absorption losses -2.88 -11.5  
Remaining sparge water volume 9.36 37.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 1.14 4.6  
Pre boil volume (equipment estimates 15.38 g | 61.5 qt) 16 64  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil volume (equipment estimates 13.62 g | 54.5 qt) 13 52  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Estimated amount in fermentor 12.96 51.9  
Total: 17.98 71.9
Equipment Profile Used: System Default
 
Notes

Split the apples in half and smoke them at 300 degrees F for 1.5 hours. Placed in large submersible bag during the final 20 minutes of the boil.

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  • Last Updated: 2018-08-13 01:31 UTC