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Shoulda Shoal (Stjørdalsøl, Norwegian Smoked Ale)

Method: BIAB
Style: Classic Style Smoked Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.09 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Gregg Johnson
Hop Utilization: 85%
Calories: 187 calories (Per 12oz)
Carbs: 17 g (Per 12oz)

Created: Friday September 20th 2024

Original Gravity:

1.057

Final Gravity:

1.011

ABV (standard):

6.1%

IBU (tinseth):

45.2

SRM (morey):

12.5

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3 lb	Rahr - Pale Ale3 lb Pale Ale	36.34	3.5	24.5%
1.50 lb	Briess - Cherry Wood Smoked Malt1.5 lb Cherry Wood Smoked Malt	37	5	12.2%
0.50 lb	Briess - Carapils Malt0.5 lb Carapils Malt	34.5	1.5	4.1%
0.25 lb	American - Chocolate0.25 lb Chocolate - (late mash tun addition)	29	350	2%
5 lb	Viking - Extra pale malt5 lb Extra pale malt	37.6	1.8	40.8%
2 lb	Smoked Malt2 lb Smoked Malt	37	3	16.3%
12.25 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Artisan - Magnum1 oz Magnum Hops	Pellet	9.9	Boil	60 min	29.75	40%
1 oz	Artisan - Magnum1 oz Magnum Hops	Pellet	9.9	Boil	15 min	14.76	40%
0.50 oz	Artisan - Magnum0.5 oz Magnum Hops	Pellet	9.9	Boil	1 min	0.64	20%
2.50 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2.50 oz	Artisan - Magnum (Pellet)		45.15	100%
2.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
39 qt		Batch Sparge	60 °F	152 °F	60 min

Other Ingredients

Amount	Name	Type	Use	Time
0.25 tsp	Five Star Chemicals - Super Moss	Fining	Mash	10 min.
0.50 tbsp	Wyeast - Beer Nutrient	Other	Mash	10 min.
1 each	Campden Tablets	Water Agt	Other	1 hr.
8 oz	spruce tips	Water Agt	Kegging	0 min.
1 each	Gelatin	Fining	Kegging	0 min.

Yeast

Lallemand - LALBREW® VOSS KVEIK ALE YEAST

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	High
Optimum Temp:	77 - 104 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 102 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

Notes

Spruce tips (in a muslin bag) created like a spruce tea. Don't boil or they get bitter. 180F to extract as much flavor as possible, remove the bag and then simmer to reduce. I added my gelatin finings to this then directly to the keg.
Smoking your own malt...
I have a Masterbuilt Smoker I thought I could control the temperature on fairly well. Realizing temps above 170F would affect the ability of the malt to convert starches to sugar, I struggled. I eventually left it rise to over 190F and just added more malt in the end and added some more cherrywood smoked malt to make up. Next time I'll just cold smoke it for maybe two hours.

Last Updated and Sharing

122

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Public: Yup, Shared
Last Updated: 2024-11-09 15:18 UTC

System Default

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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