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Smoked pepper IPA

172 calories 17 carbs
Beer Stats
Method: All Grain
Style: Specialty Smoked Beer
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 172 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created Wednesday December 9th 2015
1.052
1.012
5.23%
72.45
16.09
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
9.5 lb Canadian - Pale 2-Row9.5 lb Pale 2-Row 36 1.75 70.4%
1 lb American - Pale 2-Row - Toasted1 lb Pale 2-Row - Toasted 33 30 7.4%
1 lb German - Smoked Malt1 lb Smoked Malt 37 3 7.4%
1 lb American - Caramel / Crystal 120L1 lb Caramel / Crystal 120L 33 120 7.4%
0.5 lb German - CaraHell0.5 lb CaraHell 34 11 3.7%
8 oz Rolled Oats8 oz Rolled Oats 33 2.2 3.7%
13.5 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
0.66 oz Chinook0.66 oz Chinook Hops Pellet 13 Boil 90 min 35.24 19.4%
0.75 oz Northern Brewer0.75 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 22.46 22%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 30 min 14.75 29.3%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 0 min 29.3%
 
Mash Guidelines
Amount Description Type Temp Time
10 qt Sparge 152 °F 90 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Type Use Time
1 each Jalapeño Spice Boil 10 min.
5 each Jalapeño Spice Secondary --
1 lb Oak chips Flavor Primary --
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 134 B cells required
Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 9.82 39.3  
Strike water volume at mash thickness of 1.5 qt/lb 5.06 20.3  
Remaining sparge water volume 4.75 19  
Grain absorption losses -1.69 -6.8  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 7.88 31.5  
Boil off losses -2.25 -9  
Hops absorption losses -0.13 -0.5  
Amount going into fermentor 5.5 22  
Total: 9.82 39.3
 
Notes

Toast 1# 2row 30 min @ 350F.
Boil and freeze peppers prior to use.
Dry spice secondary with peppers in mesh bag till spicy.
Toast oak chips 350F 30 min

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  • Last Updated: 2015-12-10 01:11 UTC