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14 Peat Smoked Lager - partial mashing

177 calories 15.2 g 330 ml
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Beer Stats
Method: Partial Mash
Style: Specialty Smoked Beer
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 11.8 °P (recipe based estimate)
Efficiency: 35% (brew house)
Calories: 177 calories (Per 330ml)
Carbs: 15.2 g (Per 330ml)
Created Saturday January 31st 2015
14.3 °P
2.5 °P
6.33%
44.45
4.99
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.40 kg Liquid Malt Extract - Extra Light3.4 kg Liquid Malt Extract - Extra Light 37 2.5 69.4%
0.50 kg Dry Malt Extract - Amber0.5 kg Dry Malt Extract - Amber 42 10 10.2%
1 kg United Kingdom - Peated Malt1 kg Peated Malt 38 2.5 20.4%
4.9 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Motueka30 g Motueka Hops Pellet 6.6 Boil 60 min 22.3 18.8%
10 g Huell Melon10 g Huell Melon Hops Pellet 6.6 Boil 60 min 7.43 6.3%
10 g Motueka10 g Motueka Hops Pellet 6.6 Boil 30 min 5.71 6.3%
10 g Huell Melon10 g Huell Melon Hops Pellet 6.6 Boil 20 min 4.5 6.3%
10 g Motueka10 g Motueka Hops Pellet 6.6 Boil 20 min 4.5 6.3%
30 g Huell Melon30 g Huell Melon Hops Pellet 6.6 Dry Hop 7 days 18.8%
30 g Dr. Rudi30 g Dr. Rudi Hops Pellet 10 Dry Hop 7 days 18.8%
30 g Green Bullet30 g Green Bullet Hops Pellet 11 Dry Hop 7 days 18.8%
160 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
Peat Malt 1kg Temperature 72 °C 60 min
Partial mashing Sparge 78 °C --
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Liters
Heat water added to kettle 28
Grain absorption losses (steep / mash) -0.9
Volume increase from sugar/extract (early additions) 2.7
Starting boil volume 29.7
Boil off losses -5.7
Hops absorption losses -0.3
Post boil volume 23.7
Fermenter Volume 23.7
WARNING: Exceeded batch size - reduce boil size -0.7
Target batch size 23
Total: 26.3  
Equipment Profile Used: System Default
 
Notes

Partial mashing in a pot - 1kg of strong peat malt using a net bag. After that adding luquid malt extracts and boiling with hoppes. Fermantation 4 weeks (5-10 grade Celsius).

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  • Last Updated: 2017-01-02 12:50 UTC