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Smokey Rogen

210 calories 21.6 g 330 ml
Beer Stats
Method: All Grain
Style: Specialty Smoked Beer
Boil Time: 60 min
Batch Size: 28 liters (ending kettle volume)
Pre Boil Size: 32 liters
Pre Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 78% (ending kettle)
Calories: 210 calories (Per 330ml)
Carbs: 21.6 g (Per 330ml)
Created Wednesday September 5th 2018
1.068
1.017
6.65%
22.87
18.37
5.02
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Simpsons Malted Rye2.5 kg Simpsons Malted Rye 36 1.6 31.3%
1 kg Simpsons Munich Malt Maris Otter1 kg Simpsons Munich Malt Maris Otter 37 8 12.5%
0.20 kg Simpsons DRC0.2 kg Simpsons DRC 32 116.8 2.5%
0.20 kg Simpsons Chocolate Malt0.2 kg Simpsons Chocolate Malt 32 425 2.5%
0.10 kg Simpsons Crystal Light0.1 kg Simpsons Crystal Light 34 40 1.3%
4 kg Viking Smoked Malt, Sweet Cherry4 kg Viking Smoked Malt, Sweet Cherry 37 1.5 50%
8 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g HBC47215 g HBC472 Hops Pellet 9.9 Boil 60 min 12.39 30%
35 g HBC47235 g HBC472 Hops Pellet 9.9 Boil 10 min 10.48 70%
50 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
21 L sacharification Infusion 65 °C 60 min
Mash out Infusion 76 °C 15 min
20 L Fly Sparge Sparge 76 °C 60 min
Starting Mash Thickness: 2.6 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 g Servomyces Other Boil 10 min.
3 g Chipotle Chilli flakes Spice Boil 10 min.
0.25 each Protafloc Fining Boil 15 min.
1.30 g Gypsum Water Agt Mash 0 min.
2.10 g Calcium Chloride Water Agt Mash 0 min.
1.10 g Epsom Salt Water Agt Mash 0 min.
1.60 g Gypsum Water Agt Sparge 0 min.
2.60 g Calcium Chloride Water Agt Sparge 0 min.
1.30 g Epsom Salt Water Agt Sparge 0 min.
8.50 ml Lactic acid 80% Water Agt Sparge 0 min.
 
Yeast
White Labs - American Hefeweizen Ale Yeast WLP320
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Low
Optimum Temp:
18 - 21 °C
Starter:
Yes
Fermentation Temp:
17 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 465 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Force Carbonation       CO2 Level: 2.5 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
51 5 8 68 54 16
Use reverse osmosis water, adjust as follows:
Mash water (21l):
Gypsum: 1,3g
Calcium chloride: 2,1g
Epsom salt: 1,1g
Sparge water (26l):
Gypsum: 1,6g
Calcium chloride: 2,6g
Epsom salt: 1,3g
Lactic acid(80%): 8,5ml
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Total mash water needed 42.2
Strike water volume at mash thickness of 2.6 L/kg 20.8
Grain absorption losses -7.6
Remaining sparge water volume 21.4
Mash Lauter Tun losses -0.9
Amount going into kettle 33.7
Boil off losses -5.7
Amount in kettle at end of boil 28
Hops absorption losses -0.2
Estimated amount in fermentor 27.8
Total: 41  
Equipment Profile Used: System Default
Method: All Grain, Style: Specialty Smoked Beer, ABV 6.65%, IBU 22.87, SRM 18.37, Fermentables: (Simpsons Malted Rye, Simpsons Munich Malt Maris Otter, Simpsons DRC, Simpsons Chocolate Malt, Simpsons Crystal Light, Viking Smoked Malt, Sweet Cherry) Hops: (HBC472) Other: (Servomyces, Chipotle Chilli flakes, Protafloc, Gypsum, Calcium Chloride, Epsom Salt, Lactic acid 80%)
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  • Last Updated: 2018-11-06 12:07 UTC