Smoked Beer - Beer Recipe - Brewer's Friend

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Smoked Beer

Created: Wednesday May 6th 2020
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150 calories 15.4 g 330 ml
Beer Stats
Method: All Grain
Style: Classic Style Smoked Beer
Boil Time: 70 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 27 liters
Post Boil Size: 21.7 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Matt Hill
Hop Utilization: 99%
Calories: 150 calories (Per 330ml)
Carbs: 15.4 g (Per 330ml)
1.049
1.012
4.9%
32.6
12.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg United Kingdom - Maris Otter Pale3 kg Maris Otter Pale 38 3.75 57.7%
0.96 kg United Kingdom - Peated Malt0.96 kg Peated Malt 38 2.5 18.5%
170 g United Kingdom - Dark Crystal 80L170 g Dark Crystal 80L 33 80 3.3%
70 g Simpsons - Chocolate Malt70 g Chocolate Malt 31.7 444 1.3%
1 kg United Kingdom - Extra Pale Malt1 kg Extra Pale Malt 33 1.8 19.2%
5.20 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
18 g First Gold18 g First Gold Hops Leaf/Whole 7.5 Boil 0 min 24.7%
8 g Willamette8 g Willamette Hops Leaf/Whole 4.5 Boil 55 min 3.77 11%
21 g Willamette21 g Willamette Hops Leaf/Whole 4.5 Boil 70 min 10.45 28.8%
14 g First Gold14 g First Gold Hops Leaf/Whole 7.5 Boil 55 min 11 19.2%
12 g First Gold12 g First Gold Hops Leaf/Whole 7.5 Boil 30 min 7.41 16.4%
73 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Irish Moss Fining Mash 55 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
16 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 98 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.37 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
21 L Steeping 73 °C 67 °C 60 min
7 L Batch Sparge -- -- --
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 15.4
Mash volume with grains (equipment estimates 17.5 L) 18.8
Grain absorption losses -5.1
Remaining sparge water volume (equipment estimates 19.3 L) 17.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 28.7 L) 27
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 21.7
Top off amount 1.3
Going into fermentor 23
Total: 33  
Equipment Profile Used: System Default

Batch Performance
Efficiency:
Conversion: 84.5%
Pre-Boil: 82% 30.3 ppg
Ending Kettle: 65% 23.9 ppg
Brew House: 65% 23.9 ppg
Wort Volume:
17 Liters
  • Expected 23 Liters of fermentable wort.
  • Adjust your equipment profile and calibrate your equipment to dial this in.
  • Expected OG: 1.049
  • Actual OG: 1.061
Alcohol and Attenuation:
ABV: 6.96%
  • Apparent Attenuation: 86.9%
  • Actual FG: 1.008
  • Calories per 330ml 150 calories
  • Carbohydrates per 330ml 15.4 g
Amount Packaged:
13 Liters
Great job! You get to enjoy the equivalent of:
  • 12oz bottles: 37
  • 1/2L bottles: 26
  • Pints: 27
Latest Brew Log
Date Days Event Gravity Volume pH Temp Updated Comment
5/6/2020 11:35 AM
over 4 years ago 		+0 Mash Complete (First Runnings) 15 Liters 64 °C 5/9/2020 12:20 PM
over 4 years ago
5/6/2020 11:55 AM
over 4 years ago 		+0 Mash Complete (Last Runnings) 9 Liters 70 °C 5/9/2020 12:22 PM
over 4 years ago 		Sparged left for 30mins. also added 500g extra pale malt to increase avable sugars to increase sparge Gravity. worked well.
5/6/2020 12:00 PM
over 4 years ago 		+0 Pre-Boil Gravity 1.054 24 Liters 5/9/2020 12:26 PM
over 4 years ago
5/6/2020 12:20 PM
over 4 years ago 		+0 Mash Complete 1.051 24 Liters 5/9/2020 12:22 PM
over 4 years ago
5/6/2020 3:15 PM
over 4 years ago 		+0 Boil Complete 1.061 17 Liters 100 °C 5/9/2020 12:24 PM
over 4 years ago
5/6/2020 4:05 PM
over 4 years ago 		+0 Brew Day Complete 1.061 17 Liters 21 °C 5/9/2020 12:24 PM
over 4 years ago
5/13/2020 2:05 PM
over 4 years ago 		+7 Racked 1.008 15 Liters 21 °C 5/13/2020 2:08 PM
over 4 years ago 		2 litres worth of yeast and stuff
5/20/2020 1:13 PM
over 4 years ago 		+14 Fermentation Complete 1.008 15 Liters 20 °C 5/20/2020 1:16 PM
over 4 years ago
5/20/2020 1:16 PM
over 4 years ago 		+14 Packaged 1.008 13 Liters 20 °C 5/20/2020 1:16 PM
over 4 years ago 		Bottled 22 330ml bottles and 1 5 litre mini cask.
placed in bottling rack on 2 hot days so the garage was warm.
"Smoked Beer" Classic Style Smoked Beer recipe by Matt Hill. All Grain, ABV 4.87%, IBU 32.62, SRM 12.36, Fermentables: (Maris Otter Pale, Peated Malt, Dark Crystal 80L, Chocolate Malt, Extra Pale Malt) Hops: (First Gold, Willamette) Other: (Irish Moss)
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  • Public: Yup, Shared
  • Last Updated: 2020-05-09 12:18 UTC