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Smoked beer

169 calories 17.7 g 330 ml
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Beer Stats
Method: BIAB
Style: Classic Style Smoked Beer
Boil Time: 60 min
Batch Size: 4 liters (fermentor volume)
Pre Boil Size: 5.7 liters
Post Boil Size: 3.7 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 169 calories (Per 330ml)
Carbs: 17.7 g (Per 330ml)
Created: Sunday January 26th 2020
1.055
1.014
5.4%
15.1
7.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
800 g German - Pilsner800 g Pilsner 38 1.6 80%
110 g Briess - Apple Wood Smoked Malt110 g Apple Wood Smoked Malt 37 6 11%
90 g Belgian - Aromatic90 g Aromatic 33 38 9%
1,000 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Crystal5 g Crystal Hops Pellet 4.3 Boil 60 min 15.14 100%
5 g / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 19 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.37 Volumes
 
Target Water Profile
Seattle Q4 2016 Cedar Dist.
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
8 1 2 1 1 24
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
69 °C -- --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 11.3 L) 7.6
Mash volume with grains (equipment estimates 12 L) 8.3
Grain absorption losses -1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 9.4 L) 5.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 3.7
Top off amount 0.3
Volume into fermentor 4
Total: 7.6  
Equipment Profile Used: System Default
"Smoked beer" Classic Style Smoked Beer recipe by myrrhdyrrh. BIAB, ABV 5.38%, IBU 15.14, SRM 7.82, Fermentables: (Pilsner, Apple Wood Smoked Malt, Aromatic) Hops: (Crystal)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2020-01-26 00:38 UTC