Smokin’ The Woody - Beer Recipe - Brewer's Friend

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Smokin’ The Woody

247 calories 26.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Other Smoked Beer
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Michael Jones
Calories: 247 calories (Per 12oz)
Carbs: 26.5 g (Per 12oz)
Created: Monday February 18th 2019
1.074
1.020
7.2%
38.2
50.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb American - Pale 2-Row5.5 lb Pale 2-Row 37 1.8 30.6%
3 lb United Kingdom - Maris Otter Pale3 lb Maris Otter Pale 38 3.75 16.7%
3 lb American - Smoked Malt3 lb Smoked Malt 37 5 16.7%
1 lb Rolled Oats1 lb Rolled Oats 33 2.2 5.6%
1 lb United Kingdom - Chocolate1 lb Chocolate 34 425 5.6%
1 lb American - Chocolate1 lb Chocolate 29 350 5.6%
1 lb Briess - Bonlander Munich1 lb Bonlander Munich 36 10 5.6%
1.25 lb Belgian - Special B1.25 lb Special B 34 115 6.9%
0.50 lb American - Roasted Barley0.5 lb Roasted Barley 33 300 2.8%
0.25 lb Belgian - De-Bittered Black0.25 lb De-Bittered Black 34 566 1.4%
0.50 lb American - Caramel / Crystal 40L0.5 lb Caramel / Crystal 40L 34 40 2.8%
18 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Kent Goldings1.5 oz Kent Goldings Hops Pellet 7.2 Boil 60 min 27.72 50%
0.50 oz Kent Goldings0.5 oz Kent Goldings Hops Pellet 7.2 Boil 30 min 7.1 16.7%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 5.3 Boil 15 min 3.37 16.7%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 5.3 Boil 0 min 16.7%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 oz Lactose Other Boil 10 min.
1.50 oz Oak chips Flavor Secondary --
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 155 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
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
Fly Sparge -- 153 °F 60 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 7.88 31.5  
Mash volume with grains 9.32 37.3  
Grain absorption losses -2.25 -9  
Remaining sparge water volume (equipment estimates 2.74 g | 11 qt) 2.13 8.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.11 g | 32.5 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 6.5 26  
Going into fermentor 6.5 26  
Total: 10 40
Equipment Profile Used: System Default
 
Notes

Use highly smoked malt ( not beechwood). May have used 2 lbs beechwood smoked in first batch.

O.G. Typically approx. 1.078

Soak oak chips in approx. 1/2 cup Woodford Reserve bourbon (enough to cover chips) for 1week while beer is fermenting. Add chips to secondary let age up to 5 weeks. Reserve liquid from soaking to add if needed for flavor.



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  • Last Updated: 2019-02-18 02:41 UTC