#51 Black smoke II - Beer Recipe - Brewer's Friend

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#51 Black smoke II

335 calories 26.5 g 330 ml
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Beer Stats
Method: Partial Mash
Style: Braggot
Boil Time: 60 min
Batch Size: 13 liters (fermentor volume)
Pre Boil Size: 8.5 liters
Pre Boil Gravity: 1.077 (recipe based estimate)
Efficiency: 70% (brew house)
No Chill: 2 minute extended hop boil time
Calories: 335 calories (Per 330ml)
Carbs: 26.5 g (Per 330ml)
Created: Sunday February 10th 2019
1.109
1.016
12.3%
32.3
16.0
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
160 g United Kingdom - Peated Malt160 g Peated Malt 38 2.5 3.9%
1,361 g Dry Malt Extract - Dark1361 g Dry Malt Extract - Dark 44 30 33%
2,200 g Honey (Buckwheat)2200 g Honey (Buckwheat) - (late boil kettle addition) 42 2 53.4%
0.40 kg Liquid Malt Extract - Amber0.4 kg Liquid Malt Extract - Amber 35 10 9.7%
4,121 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g East Kent Goldings30 g East Kent Goldings Hops Pellet 5 Boil 45 min 21.46 50%
30 g East Kent Goldings30 g East Kent Goldings Hops Pellet 5 Boil 12 min 10.86 50%
60 g / $ 0.00
 
Yeast
White Labs - Super High Gravity Ale Yeast WLP099
Amount:
1 Each
Cost:
Attenuation (custom):
70%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 117 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-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 16.6 L) 7.5
Mash volume with grains (equipment estimates 16.6 L) 7.6
Grain absorption losses (steeping) -0.2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1.1
Pre boil volume (equipment estimates 17.6 L) 8.5
Volume increase from sugar/extract (late additions) 1.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil volume 13
Going into fermentor 13
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 7.5  
Equipment Profile Used: System Default
 
Notes

Boil the wort with the extracts. Aim for 1.075 gravity when starting boil, 1.082 end of boil.

Yeast is K1-V1116 wine yeast (also ferments maltotriose so can ferment beer with workable attenuation).

Use 2 yeast packets. During the first 2-3 days, gradually add sweet chocolate mead to the fermenter with some yeast nutrient (starting with DAP and progressing to Wyeast blend).
Aerate 1-2 times a day until fermentation starts to subside.
Keep rousing yeast without aeration.
Ferment cold.
Give the yeast some serious time to settle after fermentation, then bottle with priming sugar.

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  • Last Updated: 2019-03-05 17:20 UTC