My Smoked Dark Heart - Beer Recipe - Brewer's Friend

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My Smoked Dark Heart

195 calories 20.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Classic Style Smoked Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Zymurgy Nov 2009
Calories: 195 calories (Per 12oz)
Carbs: 20.4 g (Per 12oz)
Created: Monday May 20th 2019
1.059
1.015
5.8%
15.5
30.5
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb German - Pilsner4 lb Pilsner 38 1.6 32.7%
4 lb German - Smoked Malt4 lb Smoked Malt 37 3 32.7%
3 lb German - Munich Dark3 lb Munich Dark 37 15.5 24.5%
0.75 lb German - De-Husked Caraf III0.75 lb De-Husked Caraf III 32 470 6.1%
0.50 lb United Kingdom - Crystal 60L0.5 lb Crystal 60L 34 60 4.1%
12.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.30 oz Magnum0.3 oz Magnum Hops Pellet 15 Boil 60 min 15.54 100%
0.30 oz / $ 0.00
 
Yeast
Wyeast - Bohemian Lager 2124
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
48 - 58 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
2.0 (M cells / ml / ° P) 604 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Munich (Dark Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
82 20 4 2 16 320
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.1 qt Protein-Rest @ 125F Infusion -- 136.9 °F 20 min
4.9 qt Mash @ 154F Infusion -- 212 °F 60 min
7.5 qt Mash Out Infusion -- 212 °F 10 min
7 qt Batch Sparge Sparge -- 170 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.83 15.3  
Mash volume with grains 4.81 19.2  
Grain absorption losses -1.53 -6.1  
Remaining sparge water volume (equipment estimates 4.96 g | 19.9 qt) 4.45 17.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.01 g | 28 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.28 33.1
Equipment Profile Used: System Default
 
Notes

Use Bru'N Water to calculate water additions (TBD).

For the fermentation: Chill the wort to 45F, and pitch yeast. Bring to 48F in first 24 hours, and let sit 3 days. Increase 1F per day until 56F reached - let ferment down to 1.020. Increase to 65F for 3 days (diacetyl rest), then decrease to 28F; rerack. Increase to 34F, and lager for 6 - 8 weeks. Package, and carbonate to 2.5 volumes CO2.

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  • Last Updated: 2019-05-20 19:59 UTC