Smoke on the Ale - Beer Recipe - Brewer's Friend

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Smoke on the Ale

168 calories 16.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Classic Style Smoked Beer
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13.25 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Benjamin Stange
Calories: 168 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
Created: Wednesday August 1st 2018
1.051
1.012
5.2%
27.3
8.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Canadian - Pale 2-Row10 lb Pale 2-Row 36 1.75 48.7%
8.80 lb American - Smoked Malt8.8 lb Smoked Malt 37 5 42.8%
1 lb German - Dark Munich1 lb Dark Munich 36 10 4.9%
6 oz American - Caramel / Crystal 40L6 oz Caramel / Crystal 40L 34 40 1.8%
4 oz German - Melanoidin4 oz Melanoidin 37 25 1.2%
2 oz American - Roasted Barley2 oz Roasted Barley 33 300 0.6%
20.55 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3.20 oz Domestic Hallertau3.2 oz Domestic Hallertau Hops Pellet 3.9 Boil 90 min 24.71 76.2%
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Pellet 3.9 Boil 10 min 2.62 23.8%
4.20 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Irish Moss Fining Boil 10 min.
3 g Calcium Chloride Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
4 g Table Salt Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Fly Sparge -- 150 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.41 gal (53.63 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.41 gal (5.63 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 7.71 30.8  
Mash volume with grains 9.35 37.4  
Grain absorption losses -2.57 -10.3  
Remaining sparge water volume (equipment estimates 8.52 g | 34.1 qt) 8.36 33.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.41 g | 53.6 qt) 13.25 53  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.16 -0.6  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 16.07 64.3
Equipment Profile Used: System Default
 
Notes

Subbed Crystal 40 instead of CaraMunich for inventory

https://learn.kegerator.com/brewing-smoked-beer/

Ferment with S23 or US-05 - meant to be lagered, but 05 can work as an ale.

Lagering Instructions:
At flameout, whirlpool, chill to 60°F and rack to your fermenter.
Pitch yeast and ferment at 48-52 degrees Fahrenheit for 3-4 weeks, then allow it to slowly ramp up to 60 degrees before cold crashing to 32-38 degrees.
Let rest for 14 days at 32-38 degrees before bottling or kegging. The longer you lager, the smoother the flavor will be.
The Quick & Dirty Ale Method:
At flameout, whirlpool and chill to 68 degrees Fahrenheit, ferment at 68 degrees for 14 days, then bottle or keg. Once carbonation is complete, refrigerate as long as possible before consuming.

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  • Last Updated: 2018-08-13 17:07 UTC