Smokanagan Ale - Beer Recipe - Brewer's Friend

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Smokanagan Ale

164 calories 14 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty Smoked Beer
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 164 calories (Per 330ml)
Carbs: 14 g (Per 330ml)
Created: Friday February 22nd 2019
1.054
1.009
5.9%
13.5
11.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 kg American - Pale 2-Row1 kg Pale 2-Row 37 1.8 20%
3 kg German - Smoked Malt3 kg Smoked Malt 37 3 60%
0.20 kg American - Carapils (Dextrine Malt)0.2 kg Carapils (Dextrine Malt) 33 1.8 4%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 10%
0.20 kg American - Caramel / Crystal 20L0.2 kg Caramel / Crystal 20L 35 20 4%
0.10 kg American - Chocolate0.1 kg Chocolate 29 350 2%
5 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Hallertau Hersbrucker15 g Hallertau Hersbrucker Hops Pellet 4 Boil 10 min 2.88 42.9%
20 g Hallertau Hersbrucker20 g Hallertau Hersbrucker Hops Pellet 4 Aroma 60 min 10.6 57.1%
35 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 g Whirlfloc Water Agt Mash 15 min.
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
1 Each
Cost:
Attenuation (custom):
81%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 98 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
Mash In Infusion -- 52 °C --
Protein Infusion -- 65 °C 30 min
Maltose Infusion -- 72 °C 30 min
Mash Out Infusion -- 78 °C 10 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 15
Mash volume with grains 18.3
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 17.8 L) 19.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.9 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 21
Going into fermentor 21
Total: 34.4  
Equipment Profile Used: System Default
 
Notes

Also adding in a handful of kentucky oak chips to the fermentor after 3 days fermenting.

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  • Public: Yup, Shared
  • Last Updated: 2019-05-05 08:03 UTC