Brewer's Friend

Print

Ryleighs Stjordal

273 calories 28.4 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Classic Style Smoked Beer
Boil Time: 120 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 4.5 gallons
Post Boil Size: 2.5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.082 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 273 calories (Per 12oz)
Carbs: 28.4 g (Per 12oz)
Created: Friday July 18th 2025
1.082
1.021
7.9%
23.4
10.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 oz Viking - Rye Malt12 oz Rye Malt 38 3.2 10.5%
73.60 oz Viking - Pale Ale Malt73.6 oz Pale Ale Malt 37 2.5 64.2%
29 oz Sugar Creek Malt - US - Sugar Creek Malt - Stjordal smoked29 oz US - Sugar Creek Malt - Stjordal smoked 31 17 25.3%
114.60 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 14.87 50%
0.25 oz Hallertau Mittelfruh0.25 oz Hallertau Mittelfruh Hops Leaf/Whole 3.75 Boil 30 min 5.19 25%
0.25 oz Hallertau Mittelfruh0.25 oz Hallertau Mittelfruh Hops Leaf/Whole 3.75 Boil 15 min 3.35 25%
1 oz / $ 0.00
 
Yeast
Kveik Yeastery - Stalljen Kveik
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
46.4 - 100.4 °F
Starter:
No
Fermentation Temp:
88 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 66 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
3.13 gal Strike 156 °F 148 °F 15 min
1.2 qt Temperature 212 °F 155 °F 30 min
4.1 qt 212 °F 170 °F 10 min
1 gal Sparge 170 °F -- --
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 78 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 3.13 12.5  
Mash volume with grains 3.71 14.8  
Grain absorption losses -0.9 -3.6  
Remaining sparge water volume (equipment estimates 3.55 g | 14.2 qt) 2.51 10  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.54 g | 22.2 qt) 4.5 18  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 2.5 10  
Going into fermentor 2.5 10  
Total: 5.65 22.6
Equipment Profile Used: System Default
 
Notes

-Juniper infusion, bring to a boil youre strike water. Simmer at 180F for two hours. Extract branches and construct a filter bed. Top with with staw.

  • because of the extra thermal mass, affected my strike and sparge. Will have to adjust for temperature to reach goal. Possibly warm up mash tun before mashing.

Last Updated and Sharing
 
213
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2025-07-29 15:39 UTC