Pail of Smoke - Beer Recipe - Brewer's Friend

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Pail of Smoke

183 calories 17 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 183 calories (Per 330ml)
Carbs: 17 g (Per 330ml)
Created: Thursday December 19th 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Weyermann - Pilsner3 kg Pilsner 36 1.5 49.2%
2.50 kg New Zealand - Manuka Smoked Malt2.5 kg Manuka Smoked Malt 36.8 2.03 41%
0.30 kg New Zealand - Medium Crystal Malt0.3 kg Medium Crystal Malt 35.4 56.35 4.9%
0.30 kg New Zealand - Sour Grapes Malt0.3 kg Sour Grapes Malt 34 2.03 4.9%
6.10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
61.80 g Liberty61.8 g Liberty Hops Pellet 4 Boil 61.8 min 28.45 61.8%
38.20 g Liberty38.2 g Liberty Hops Pellet 4 Boil 6.18 min 4.21 38.2%
100 g / $ 0.00
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
2 Each
Cost:
Attenuation (custom):
78%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 254 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Strike 72 °C 66 °C 60 min
15 L Batch Sparge -- 75 °C --
Starting Mash Thickness: 3.28 L/kg
Starting Grain Temp: 15 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.3 L/kg 20
Mash volume with grains (equipment estimates 22 L) 24
Grain absorption losses -6.1
Remaining sparge water volume (equipment estimates 17 L) 17
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.1 L) 30
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 21
Top off amount 2
Going into fermentor 23
Total: 37  
Equipment Profile Used: System Default
 
Notes

Smoked New Zealand Pale Ale

If beer was invented here it would probably have been smoked over manuka instead of beech like german beers
Nottingham yeast as going for subtle english ale yeast character
Apparently gladfield manuka smoke flavour doesn't carry through strongly, but 40% should get the smoke flavour up there!
Liberty hops because they were free and not using enough for prominent character.

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  • Last Updated: 2020-01-16 04:17 UTC