Summer Smoke - Beer Recipe - Brewer's Friend

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Summer Smoke

141 calories 14.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Piwo Grodziskie
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.25 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 96%
Calories: 141 calories (Per 12oz)
Carbs: 14.1 g (Per 12oz)
Created: Friday February 28th 2020
1.043
1.010
4.4%
26.9
6.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 4.8%
10 lb Viking - Oak Smoked Wheat10 lb Oak Smoked Wheat 31 4.3 95.2%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 4 Boil 60 min 16.74 50%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 4 Boil 20 min 10.14 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
0.50 tsp Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 71 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.35 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
14.7 qt Mash Strike 158 °F 152 °F 60 min
17.3 qt Batch Sparge 168 °F 168 °F --
Starting Mash Thickness: 1.4 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.4 qt/lb 3.68 14.7  
Mash volume with grains 4.52 18.1  
Grain absorption losses -1.31 -5.3  
Remaining sparge water volume (equipment estimates 4.46 g | 17.9 qt) 4.14 16.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 6.25 25  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.81 31.3
Equipment Profile Used: System Default
 
Notes

Brew Day 8/11/20

Starting mash temp = 150°F
Stirring every 15 minutes
Forgot to take an ending mash temp. Assume a 0.5 degree drop

Sparge water 168°F

1 tsp Irish moss and 2 tsp yeast nutrient added at 15 min remaining in boil

OG = 1.046
Just shy of 5 gallons in fermenter
Cooled wort to below 65 degrees before rehydrating yeast and pitching (about 8 hours in kegerator)
Active fermentation 10 hours after pitching
Alternating placing fermenter in kegerator and out in basement to try to keep temperature in the 60s

Gravity on day 7 = 1.010

Fined with 5 g of gelatin for 3 days at 40 F before kegging

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  • Last Updated: 2020-09-03 13:57 UTC