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Smoke on the Ale

Method: All Grain
Style: Classic Style Smoked Beer
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13.25 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Benjamin Stange
Calories: 168 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)

Created: Wednesday August 1st 2018

Original Gravity:

1.051

Final Gravity:

1.012

ABV (standard):

5.2%

IBU (tinseth):

27.3

SRM (morey):

8.1

Mash pH

n/a

Cost $

n/a

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Brew Log History

Target 68°F
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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10 lb	Canadian - Pale 2-Row10 lb Pale 2-Row	36	1.75	48.7%
8.80 lb	American - Smoked Malt8.8 lb Smoked Malt	37	5	42.8%
1 lb	German - Dark Munich1 lb Dark Munich	36	10	4.9%
6 oz	American - Caramel / Crystal 40L6 oz Caramel / Crystal 40L	34	40	1.8%
4 oz	German - Melanoidin4 oz Melanoidin	37	25	1.2%
2 oz	American - Roasted Barley2 oz Roasted Barley	33	300	0.6%
20.55 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
3.20 oz	Domestic Hallertau3.2 oz Domestic Hallertau Hops	Pellet	3.9	Boil	90 min	24.71	76.2%
1 oz	Domestic Hallertau1 oz Domestic Hallertau Hops	Pellet	3.9	Boil	10 min	2.62	23.8%
4.20 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
4.20 oz	Domestic Hallertau (Pellet)		27.33	100%
4.20 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
		Fly Sparge	--	150 °F	60 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
2 tsp	Irish Moss	Fining	Boil	10 min.
3 g	Calcium Chloride	Water Agt	Mash	1 hr.
2 g	Epsom Salt	Water Agt	Mash	1 hr.
5 g	Gypsum	Water Agt	Mash	1 hr.
4 g	Table Salt	Water Agt	Mash	1 hr.

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	1 Each	Cost:
Attenuation (custom):	75%	Flocculation:	Medium
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	68 °F	Pitch Rate:	-

$ 0.00 Yeast Pitch Rate and Starter Calculator

Notes

Subbed Crystal 40 instead of CaraMunich for inventory

https://learn.kegerator.com/brewing-smoked-beer/

Ferment with S23 or US-05 - meant to be lagered, but 05 can work as an ale.

Lagering Instructions:
At flameout, whirlpool, chill to 60°F and rack to your fermenter.
Pitch yeast and ferment at 48-52 degrees Fahrenheit for 3-4 weeks, then allow it to slowly ramp up to 60 degrees before cold crashing to 32-38 degrees.
Let rest for 14 days at 32-38 degrees before bottling or kegging. The longer you lager, the smoother the flavor will be.
The Quick & Dirty Ale Method:
At flameout, whirlpool and chill to 68 degrees Fahrenheit, ferment at 68 degrees for 14 days, then bottle or keg. Once carbonation is complete, refrigerate as long as possible before consuming.

Last Updated and Sharing

626

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Brews

Public: Yup, Shared
Last Updated: 2018-08-13 17:07 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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Smoke on the Ale

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