Rogerfest Cherry Wood Lager - Beer Recipe - Brewer's Friend

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Rogerfest Cherry Wood Lager

167 calories 19.8 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
Post Boil Size: 5.3 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Charlie Papazian, BrewingWithBriess.com
Rating:
4.00 (1 Review)

Calories: 167 calories (Per 12oz)
Carbs: 19.8 g (Per 12oz)
Created: Sunday April 19th 2020
1.050
1.016
4.4%
23.0
12.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb Briess - Cherry Wood Smoked Malt6.5 lb Cherry Wood Smoked Malt 37 5 60.5%
2 lb Briess - Bonlander Munich Malt 10L2 lb Bonlander Munich Malt 10L 35.9 10 18.6%
12 oz Briess - Aromatic Munich Malt 20L12 oz Aromatic Munich Malt 20L 35.4 20 7%
4 oz New Zealand - Sour Grapes Malt4 oz Sour Grapes Malt 34 2.03 2.3%
12 oz Canadian - Honey Malt12 oz Honey Malt 37 25 7%
8 oz Briess - Caramel Munich 60L8 oz Caramel Munich 60L 35.4 60 4.7%
172 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Mount Hood0.75 oz Mount Hood Hops Pellet 4.8 Boil 60 min 13.33 23.1%
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 Boil 20 min 8.97 30.8%
0.50 oz Strisselspalt0.5 oz Strisselspalt Hops Pellet 3.5 Boil 1 min 0.28 15.4%
0.50 oz Mount Hood0.5 oz Mount Hood Hops Pellet 4.8 Boil 1 min 0.38 15.4%
0.25 oz Crystal0.25 oz Crystal Hops Pellet 4.3 Dry Hop Day 5 7.7%
0.25 oz Strisselspalt0.25 oz Strisselspalt Hops Pellet 3.5 Dry Hop Day 5 7.7%
3.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
1.60 g Gypsum Water Agt Mash 1 hr.
1 each Whirlfloc Fining Boil 10 min.
0.50 tsp Wyeast - Beer Nutrient Other Boil 1 min.
 
Yeast
White Labs - Cry Havoc WLP862
Amount:
1 Each
Cost:
Attenuation (avg):
68%
Flocculation:
Med-Low
Optimum Temp:
68 - 74 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 8.42 psi       Temp: 35 °F       CO2 Level: 2.37 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11 qt Strike 140 °F 132 °F 30 min
5.5 qt Infusion 212 °F 155 °F 30 min
5.5 qt Infusion -- 167 °F 10 min
3.5 gal Sparge 180 °F 170 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.03 16.1  
Mash volume with grains (equipment estimates 4.69 g | 18.8 qt) 4.89 19.6  
Grain absorption losses -1.34 -5.4  
Remaining sparge water volume (equipment estimates 4.47 g | 17.9 qt) 4.06 16.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.9 g | 27.6 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume 5.3 21.2  
Top off amount 0.2 0.8  
Going into fermentor 5.5 22  
Total: 8.09 32.4
Equipment Profile Used: System Default
 
Notes

Alternate Yeast: WLP830 German Lager Yeast

Procedures:
Step infusion mash. Add 11 quarts of 140ºF water to the crushed grain. Stir, stabilize and hold the temperature at 132ºF for 30 minutes. Add 5.5 quarts boiling water and bring up to 155ºF for about 30 minutes. Raise temperature to 167ºF, lauter and sparge with 3.5 gallons of 170ºF water. Collect about 6 gallons of runoff.

Boil: Add 60-minute hops and bring to a full, vigorous boil. Total boil time is 60 minutes. When 20 minutes remain, add the 20-minute hops. When 10 minutes remain, add the Irish Moss. When 1 minute remains, add the 1-minute hops. After a total wort boil of 60 minutes, off the heat and place the covered pot in a running cold-water bath for 30 minutes. Strain and sparge the wort into a sanitized fermenter. Bring the total volume to 5.5 gallons with additional cold water if necessary. Aerate the wort very well. Pitch the yeast when the wort is about 70ºF.

Primary Fermentation: 55º for one week
Secondary Fermentation: 35-45ºF for 3-6 weeks

Source: Charlie Papazian, www.BrewingWith Briess.com

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  • Last Updated: 2020-07-02 23:15 UTC