my first smokebeer recipe

Discussion in 'Recipes for Feedback' started by Peltiheikki, Jan 14, 2017.

  1. Peltiheikki

    Peltiheikki New Member

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    i hope that other smoke beer brewers comment my recipe.
    Shenkerla Rauch beer is my favored but this is not Schenkerla clone.
    This recipe has much less smoked malt and more hops and an ale yeast.
    I think this recipe was better to lager yeast but my fermentation chamber is busy next to months so that is the reason to ale yeast. Please comment if you want to change someting on the recipe.
    And warm winter greetings to all brewers! Here in Finland is now great winter weather and minus 2 degrees of celsius.
     

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  2. Peltiheikki

    Peltiheikki New Member

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    If pdf not open here is the whole recipe

    Holy smoke! #10

    Method: All Grain
    Style: Classic Style Smoked Beer
    Boil Time: 60 min
    Batch Size: 21 liters (fermentor volume)
    Boil Size: 27 liters
    Boil Gravity: 1.046 (recipe based estimate)
    Efficiency: 68% (brew house)
    Source: hjo


    Original Gravity:
    1.059
    Final Gravity:
    1.010
    ABV (standard):
    6.39%
    IBU (tinseth):
    22.66
    SRM (morey):
    13.61




    Fermentables
    Amount Fermentable PPG °L Bill %
    2 kg German - Smoked Malt 37 3 33.7%
    277 g Finland - Munich Malt 36 7 4.7%
    277 g German - CaraAmber 34 23 4.7%
    277 g German - Carapils 35 1.3 4.7%
    100 g German - Carafa II 32 425 1.7%
    3 kg Finland - Pilsner Malt 37 2 50.6%
    5.93 kg Total
    Hops
    Amount Variety Type AA Use Time IBU
    33 g Hallertau Mittelfruh Pellet 3.75 Boil 60 min 15.55
    33 g Amarillo Pellet 8.6 Boil 5 min 7.11

    Hops Summary
    Amount Variety Type AA
    33 g Amarillo Pellet 8.6
    33 g Hallertau Mittelfruh Pellet 3.75
    Mash Guidelines
    Amount Description Type Temp Time
    21.2 L mash Infusion 66 C 60 min
    21 L Mash out Temperature 76 C 10 min
    8.7 L Sparge Sparge 76 C 30 min
    Starting Mash Thickness: 3.5 L/kg
    Other Ingredients
    Amount Name Type Use Time
    0.5 tbsp lactic acid Water Agt Mash --
    5 g irish moss Fining Boil 10 min.
    0.5 tsp yeast nutrient Fining Boil 10 min.
    5 g gypsum Water Agt Mash --
    Yeast
    Fermentis / Safale - American Ale Yeast US-05
    Attenuation (avg):
    81%
    Flocculation:
    Medium
    Optimum Temp:
    12.2 - 25 °C
    Starter:
    No
    Fermentation Temp:
    21 °C
    Pitch Rate:
    0.75 (M cells / ml / ° P)
    228 B cells required
    Target Water Profile: Munich (Dark Lager)
    Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
    82 20 4 2 16 320
    This recipe is not shared.
    Last Updated: 2017-01-13 23:36 EET
     
  3. Trialben

    Trialben Well-Known Member

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    Do all them specialty malts cover the smokiness mate?
     
  4. Joshua Peterson

    Joshua Peterson Active Member

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    Not to hijack the thread..... but I want to do a smoked scotch ale from an extract kit, and i was also going to ask to see what everyone thought on how much smoked grains i should seep into my wort to get a decent to medium smokey flavor.
     
  5. Peltiheikki

    Peltiheikki New Member

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    i brew this batch today. Let see what`s coming.
     
  6. Peltiheikki

    Peltiheikki New Member

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    Maybe it is. I taste the wort and i think there is no smokiness enough.
     
    Head First likes this.
  7. Peltiheikki

    Peltiheikki New Member

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    This batch is now drinked. My comment at this batch is that there is too many malts. Maybe better if there is only 50% pale ale malt and 50% smoke malt. Black malt is only colour thing. Smoke taste is not strong enough so maybe 60% smoke and 40% pale ale is my next malt profile.
    I always can go back if it's not good. Hops are good but maybe i increase some hops. This could be better to bottom fermented yeast like i say before. Next batch woud be more like german rauch beer with lager yeast. Cheers!
     
  8. Trialben

    Trialben Well-Known Member

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    Good idea. You know what your aiming for yep there are quite a few caramel malts going on there. Good luck.
     

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