These Are The Things I Love - Beer Recipe - Brewer's Friend

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These Are The Things I Love

201 calories 19.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Other Smoked Beer
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 68% (brew house)
Source: me
Calories: 201 calories (Per 12oz)
Carbs: 19.9 g (Per 12oz)
Created: Tuesday January 29th 2019
1.061
1.014
6.1%
36.2
13.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb American - Pale 2-Row11 lb Pale 2-Row 37 1.8 63.6%
1.50 lb American - Munich - Dark 20L1.5 lb Munich - Dark 20L 33 20 8.7%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 5.8%
0.50 lb American - Caramel / Crystal 80L0.5 lb Caramel / Crystal 80L 33 80 2.9%
3.30 lb Cherry, dark sweet3.3 lb Cherry, dark sweet - (late boil kettle addition) 6.4 0 19.1%
17.30 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Mosaic0.5 oz Mosaic Hops Pellet 12.5 Boil at 205 °F 60 min 19.93 20%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil at 205 °F 30 min 11.03 40%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil at 205 °F 10 min 5.2 40%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride Water Agt Mash 1 hr.
2.50 g Gypsum Water Agt Mash 1 hr.
0.50 g Table Salt Water Agt Mash 1 hr.
1.50 g Chalk Water Agt Mash 1 hr.
5 g Lactic acid Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - A10 Darkness
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
62 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 119 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.13 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Temperature -- 155 °F 60 min
2 gal Sparge -- 170 °F 15 min
1.5 gal Sparge -- 170 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.25 21  
Mash volume with grains 6.37 25.5  
Grain absorption losses -1.75 -7  
Remaining sparge water volume (equipment estimates 3.97 g | 15.9 qt) 3.75 15  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.22 g | 28.9 qt) 7 28  
Volume increase from sugar/extract (late additions) 0.37 1.5  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9 36
Equipment Profile Used: System Default
 
Notes

Smoke flavor does NOT come from smoked malt. A handfull of oak wood chips are splashed with a small amount of whisky (stranahans, about 3 tbsp worth) and put in a pan in a smoker. The wood chips are smoked at 250 degrees F over Cherry wood for approximately 4 hours. Wood chips are added to secondary fermentation directly after removal from smoker.

When primary fermentation is approaching completion (~1.018-1.015 SG). Add in wood chips and let sit in secondary for ~4 weeks. I use conical fermeters so I drain yeast and trub at this time but it isn't necessary.

This beer took second place in the specialty smoked beer category in the 2019 National Homebrewers Competition (Regional Round: Kansas City) with scores of 39 and 41.



Award Winning Recipe
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  • Last Updated: 2019-07-08 17:07 UTC