Kettle House Cold Smoke Clone - Beer Recipe - Brewer's Friend

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Kettle House Cold Smoke Clone

228 calories 22.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Scottish Light 60/-
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Craig Diggs
Calories: 228 calories (Per 12oz)
Carbs: 22.7 g (Per 12oz)
Created: Friday June 1st 2018
1.069
1.016
7.0%
62.5
20.3
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb American - Pale 2-Row13 lb Pale 2-Row 37 1.8 94.5%
6 oz American - Caramel / Crystal 120L6 oz Caramel / Crystal 120L 33 120 2.7%
4 oz Belgian - De-Bittered Black4 oz De-Bittered Black 34 566 1.8%
2 oz American - Roasted Barley2 oz Roasted Barley 33 300 0.9%
220 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz Bullion2.5 oz Bullion Hops Leaf/Whole 8 Boil 60 min 62.49 88.2%
0.33 oz Kent Goldings0.333 oz Kent Goldings Hops Leaf/Whole 5 Aroma 0 min 11.8%
2.83 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Whirl Flock Fining Boil 15 min.
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
2 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
55 - 75 °F
Starter:
Yes
Fermentation Temp:
72 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 350 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: White Cane Sugar       Amount: 4.5 oz       Temp: 80 °F       CO2 Level: 2.26 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
17.2 qt 175¯F Sparge -- 150 °F 90 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.3 17.2  
Mash volume with grains 5.4 21.6  
Grain absorption losses -1.72 -6.9  
Remaining sparge water volume (equipment estimates 4.78 g | 19.1 qt) 5.17 20.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.11 g | 28.4 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.4  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.47 37.9
Equipment Profile Used: System Default
 
Notes

Pitch yeast cold - sub 60 deg. - Add 10 tablets of crushed Beano to the wart before lagering.

Lager at 57 deg for eight days.

Increase temp to 68 deg across five days and let rest until fermentation stops.

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  • Last Updated: 2019-05-23 14:58 UTC