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Smoke Hole v 1

149 calories 13.2 g 16 oz
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Beer Stats
Method: BIAB
Style: Specialty Smoked Beer
Boil Time: 60 min
Batch Size: 4.8 gallons (fermentor volume)
Pre Boil Size: 5.7 gallons
Post Boil Size: 4.95 gallons
Pre Boil Gravity: 9.9 °P (recipe based estimate)
Post Boil Gravity: 11.4 °P (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 149 calories (Per 16oz)
Carbs: 13.2 g (Per 16oz)
Created: Sunday August 25th 2024
11.4 °P
2.1 °P
4.9%
25.0
7.2
5.5
0.60
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.25 lb American - Caramel / Crystal 40L0.25 lb Caramel / Crystal 40L 34 40 2.9%
3 lb Viking - Vienna3 lb Vienna 37 3.6 35.3%
0.25 lb Belgian - Biscuit0.25 lb Biscuit $ 2.40 / lb
$ 0.60 		35 23 2.9%
5 lb Viking - PL - Viking - smoked malt (beechwood)5 lb PL - Viking - smoked malt (beechwood) 37 4.3 58.8%
8.50 lbs / $ 0.60
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.10 oz CTZ0.1 oz CTZ Hops Pellet 16.7 Boil 60 min 7.26 2.4%
2 oz Zappa2 oz Zappa Hops Pellet 5.3 Whirlpool at 180 °F 20 min 5.79 48.8%
2 oz Yakima Valley Hops - Strata 2 oz Strata Hops Pellet 12 Whirlpool at 180 °F 0 min 11.98 48.8%
4.10 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6.50 g Gypsum Water Agt Mash 1 hr.
4 g Salt Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 103 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.23 psi       Temp: 36 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.4 qt Strike 150 °F 145 °F 30 min
145 °F 160 °F 30 min
160 °F 170 °F 10 min
11.7 qt Batch Sparge 170 °F 170 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 7.77 g | 31.1 qt) 7.01 28.1  
Mash volume with grains (equipment estimates 8.45 g | 33.8 qt) 7.69 30.8  
Grain absorption losses -1.06 -4.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.45 g | 25.8 qt) 5.7 22.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0 -0  
Post boil Volume 4.95 19.8  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
Volume into fermentor 4.8 19.2  
Total: 7.01 28.1
Equipment Profile Used: System Default
 
Notes

Ver 1:
Appearance Dark gold color, good foam retention with white head, slightly hazy appearance early in the keg

Aroma: Clean smoke dominates. Not overwhelming but rather one note. Slight funky zappa in the background. Clean fermentation character

Flavor: Clean smoke flavor dominates. Toast, a little grassy.

Mouthfeel: Light, Somewhat astringent

Ver 2 Suggestions: Manage pH of mash, add a touch of light crystal malt for a touch of sweetness. Back off percentage of smoked malt. Up Zappa whirlpool to 2 oz, maybe 1 oz dry hop. Pair zappa with fruitier hop? Maybe Callista/Rakau/Idaho Gem? Aim for a light colored/malty water profile w/ more chloride. Would do well with Kolsch yeast.

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  • Last Updated: 2026-01-16 17:47 UTC