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Smoke saison

173 calories 20 g 330 ml
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Beer Stats
Method: All Grain
Style: Classic Style Smoked Beer
Boil Time: 75 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 27 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Benny Tong
Calories: 173 calories (Per 330ml)
Carbs: 20 g (Per 330ml)
Created: Thursday May 14th 2020
1.056
1.017
5.2%
13.6
4.4
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg American - Pilsner3 kg Pilsner 37 1.8 62.5%
0.72 kg German - Pale Wheat0.72 kg Pale Wheat 39 1.5 15%
0.48 kg German - Smoked Malt0.48 kg Smoked Malt 37 3 10%
0.60 kg German - Munich Light0.6 kg Munich Light 37 6 12.5%
4.80 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Centennial10 g Centennial Hops Pellet 10 Boil 45 min 12.57 50%
10 g Ahtanum10 g Ahtanum Hops Pellet 6 Whirlpool at 90 °C 10 min 1.05 50%
20 g / $ 0.00
 
Yeast
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
11 Grams
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
16 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 207 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1       Temp: 2 °C       CO2 Level: 2.37 Volumes
 
Target Water Profile
Benny's water 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
25 L Strike 74 °C 71 °C 60 min
4.5 L Fly Sparge 90 °C 80 °C 15 min
Starting Mash Thickness: 5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 5 L/kg 24
Mash volume with grains (equipment estimates 27.1 L) 27.2
Grain absorption losses -4.8
Remaining sparge water volume (equipment estimates 8.9 L) 8.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.2 L) 27
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 20
Hops absorption losses (whirlpool, hop stand) -0.1
Top off amount 0.1
Going into fermentor 20
Total: 32.7  
Equipment Profile Used: System Default
 
Notes

Fermentation schedule: yeast 12g

1st fermentaion @ 16'C (day 1- 12, until no fermentation)

Diacytl rest @ 19'C (day 13 - 18, day 15 transfer keg)

Cold crush & carbonation @1'C (day 19-21)

Bottling @1'C (day 22)

______________________

Final OG: 1.05
Final FG: 1.01
actual ABV: 5.25%

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  • Last Updated: 2020-06-27 08:27 UTC