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32. B. Specialty Smoked Beer

209 calories 20.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty Smoked Beer
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28 liters
Post Boil Size: 23.5 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Dudley
Calories: 209 calories (Per 330ml)
Carbs: 20.9 g (Per 330ml)
Created: Wednesday July 1st 2020
1.068
1.016
6.8%
18.8
17.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg German - Smoked Malt4.5 kg Smoked Malt 37 3 61.3%
0.90 kg German - Munich Light0.9 kg Munich Light 37 6 12.3%
0.45 kg German - Munich Dark0.45 kg Munich Dark 37 15.5 6.1%
0.45 kg German - Melanoidin0.45 kg Melanoidin 37 25 6.1%
0.25 kg German - Abbey Malt0.25 kg Abbey Malt 33 17 3.4%
0.45 kg German - CaraRed0.45 kg CaraRed - (late boil kettle addition) 34 20 6.1%
0.25 kg German - CaraMunich III0.25 kg CaraMunich III - (late boil kettle addition) 34 57 3.4%
85 g German - Carafa II85 g Carafa II - (late boil kettle addition) 32 425 1.2%
7.34 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Tett40 g Tett Hops Pellet 4.5 Boil 45 min 17.1 80%
10 g Tett10 g Tett Hops Pellet 4.5 Boil 10 min 1.69 20%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirl Water Agt Boil 15 min.
 
Yeast
Wyeast - Bohemian Lager 2124
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
9 - 14 °C
Starter:
No
Fermentation Temp:
10 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 134 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
22 L Strike 55 °C 55 °C 10 min
Temperature 67 °C 67 °C 60 min
Temperature 70 °C 70 °C 15 min
Add Spec. Malt Temperature 76 °C 76 °C 10 min
14 L Sparge 76 °C 76 °C --
Starting Mash Thickness: 2.7 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 19.8
Mash volume with grains 24.6
Grain absorption losses -7.3
Remaining sparge water volume (equipment estimates 20.2 L) 16.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.8 L) 28
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 23 L) 23.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 23.5 L) 23
Total: 36.2  
Equipment Profile Used: System Default
 
Notes

Lagered for 3 months at 1deg

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  • Public: Yup, Shared
  • Last Updated: 2020-07-03 06:39 UTC