Smoke on the Ale - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Smoke on the Ale

168 calories 16.9 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Classic Style Smoked Beer
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13.25 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Benjamin Stange
Calories: 168 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
Created: Wednesday August 1st 2018
1.051
1.012
5.2%
27.3
8.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Canadian - Pale 2-Row10 lb Pale 2-Row 36 1.75 48.7%
8.80 lb American - Smoked Malt8.8 lb Smoked Malt 37 5 42.8%
1 lb German - Dark Munich1 lb Dark Munich 36 10 4.9%
6 oz American - Caramel / Crystal 40L6 oz Caramel / Crystal 40L 34 40 1.8%
4 oz German - Melanoidin4 oz Melanoidin 37 25 1.2%
2 oz American - Roasted Barley2 oz Roasted Barley 33 300 0.6%
20.55 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3.20 oz Domestic Hallertau3.2 oz Domestic Hallertau Hops Pellet 3.9 Boil 90 min 24.71 76.2%
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Pellet 3.9 Boil 10 min 2.62 23.8%
4.20 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Irish Moss Fining Boil 10 min.
3 g Calcium Chloride Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
4 g Table Salt Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Fly Sparge -- 150 °F 60 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: 13.41 gal (53.63 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.41 gal (5.63 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 7.71 30.8  
Mash volume with grains 9.35 37.4  
Grain absorption losses -2.57 -10.3  
Remaining sparge water volume (equipment estimates 8.52 g | 34.1 qt) 8.36 33.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.41 g | 53.6 qt) 13.25 53  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.16 -0.6  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 16.07 64.3
Equipment Profile Used: System Default
 
Notes

Subbed Crystal 40 instead of CaraMunich for inventory

https://learn.kegerator.com/brewing-smoked-beer/

Ferment with S23 or US-05 - meant to be lagered, but 05 can work as an ale.

Lagering Instructions:
At flameout, whirlpool, chill to 60°F and rack to your fermenter.
Pitch yeast and ferment at 48-52 degrees Fahrenheit for 3-4 weeks, then allow it to slowly ramp up to 60 degrees before cold crashing to 32-38 degrees.
Let rest for 14 days at 32-38 degrees before bottling or kegging. The longer you lager, the smoother the flavor will be.
The Quick & Dirty Ale Method:
At flameout, whirlpool and chill to 68 degrees Fahrenheit, ferment at 68 degrees for 14 days, then bottle or keg. Once carbonation is complete, refrigerate as long as possible before consuming.

Last Updated and Sharing
 
626
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-08-13 17:07 UTC