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Kaltrauch

Method: Extract
Style: Classic Style Smoked Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.098 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 175 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)

Created: Wednesday December 28th 2022

Original Gravity:

1.053

Final Gravity:

1.013

ABV (standard):

5.2%

IBU (tinseth):

14.1

SRM (morey):

14.8

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.50 lb	Weyermann - Beech Smoked Barley3.5 lb Beech Smoked Barley	35	2.7	30.1%
4 lb	Weyermann - Barke Pilsner Malt4 lb Barke Pilsner Malt	37.03	1.75	34.4%
1 lb	Weyermann - Barke Munich Malt1 lb Barke Munich Malt	37	8	8.6%
1 lb	Bestmalz - Best RED X1 lb Best RED X	36	12	8.6%
12 oz	Weyermann - Caramunich Type 312 oz Caramunich Type 3	34	57	6.5%
4 oz	Weyermann - Melanoidin4 oz Melanoidin	34.5	27	2.2%
2 oz	United Kingdom - Black Patent2 oz Black Patent	27	525	1.1%
1 lb	Briess - Cherry Wood Smoked Malt1 lb Cherry Wood Smoked Malt	37	5	8.6%
11.62 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.50 oz	Hallertau Mittelfruh1.5 oz Hallertau Mittelfruh Hops	Pellet	3.75	Boil	60 min	12.68	75%
0.50 oz	Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops	Leaf/Whole	3.75	Boil	10 min	1.39	25%
2 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1.50 oz	Hallertau Mittelfruh (Pellet)	12.68	75%
0.50 oz	Hallertau Mittelfruh (Leaf/Whole)	1.39	25%
2 oz / $ 0.00

Other Ingredients

Amount	Name	Type	Use
7 g	Calcium Chloride (anhydrous)	Water Agt	Mash
2.50 g	gypsum (calcium sulfate)	Water Agt	Mash
3.75 g	Baking Soda	Water Agt	Mash

Yeast

- Granvin

Amount:	3 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Medium
Optimum Temp:	86 - 104 °F	Starter:	Yes
Fermentation Temp:	55 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 95 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^-
65	7	20	120	75	100

Notes

didn't have epsom salts should have added 2 grams
mash in a 115F 15 minutes
154 for 60 minutes added 1 gal boiling water with stirring to get to temperature. recirculated also
pH 5.58
sparge and boil 60 minutes
chill and ferment at 56 F for 17 days
allow to rise to room temp for 2 days.
do not cold crash
fermented too cold - should have used a lager yeast at these temperatures.

Last Updated and Sharing

488

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Brews

Public: Yup, Shared
Last Updated: 2023-01-23 22:53 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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