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Adelscot Biere au Malt a Whisky - Smokey French beer

222 calories 22.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty Smoked Beer
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.104 (recipe based estimate)
Efficiency: 74% (brew house)
Hop Utilization: 85%
Calories: 222 calories (Per 12oz)
Carbs: 22.4 g (Per 12oz)
Created Wednesday November 18th 2020
1.067
1.016
6.68%
26.51
12.82
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb German - Pilsner9 lb Pilsner 38 1.6 77%
1 lb Peated Malt1 lb Peated Malt 38 2.5 8.6%
12 oz Belgian - Special B12 oz Special B 34 115 6.4%
7 oz Munich - Light 10L7 oz Munich - Light 10L 33 10 3.7%
8 oz Brown Sugar8 oz Brown Sugar - (late addition) 45 15 4.3%
11.69 lb / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Northern Brewer1 oz Northern Brewer Hops Pellet 10.8 Boil 60 min 21.56 50%
1 oz Spalt1 oz Spalt Hops Pellet 5 Boil 15 min 4.95 50%
2 oz / $ 0.00
 
Mash Guidelines
Amount Description Type Temp Time
4.2 gal Strike 154 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 108 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
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 8.19 32.7  
Strike water volume at mash thickness of 1.5 qt/lb 4.2 16.8  
Grain absorption losses -1.4 -5.6  
Remaining sparge water volume 3.99 16  
Mash Lauter Tun losses -0.25 -1  
Amount going into kettle 6.54 26.2  
Volume increase from sugar/extract (late additions) 0.04 0.1  
Boil off losses -1.5 -6  
Hops absorption losses -0.08 -0.3  
Amount going into fermentor 5 20  
Total: 8.19 32.7
 
Notes

ferment at 63f

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  • Public: Yup, Shared
  • Last Updated: 2020-11-18 17:09 UTC