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Release the Smoke

Method: All Grain
Style: Classic Style Smoked Beer
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.7 gallons
Post Boil Size: 5.9 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Andy McClure
Hop Utilization: 97%
Calories: 147 calories (Per 12oz)
Carbs: 12.9 g (Per 12oz)

Created: Tuesday April 19th 2022

Original Gravity:

1.045

Final Gravity:

1.008

ABV (standard):

4.8%

IBU (tinseth):

28.5

SRM (morey):

3.7

Mash pH

5.4

Cost $

0.65

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
8 lb	Weyermann - Barke Pilsner Malt8 lb Barke Pilsner Malt	37.03	1.75	76.2%
2.25 lb	Weyermann - Beech Smoked Barley2.25 lb Beech Smoked Barley	35	2.7	21.4%
0.25 lb	Weyermann - Acidulated0.25 lb Acidulated	27	3.4	2.4%
10.50 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
0.25 oz	Magnum0.25 oz Magnum Hops	$ 2.59 / oz $ 0.65	Pellet	15	Boil	90 min	14.75	20%
1 oz	Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops		Pellet	3.75	Boil	60 min	13.78	80%
1.25 oz / $ 0.65

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.25 oz	Magnum (Pellet)	$ 2.59 / oz $ 0.65	14.75	20%
1 oz	Hallertau Mittelfruh (Pellet)		13.78	80%
1.25 oz / $ 0.65

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
5.59 gal	Strike	160 °F	152 °F	60 min
2.16 gal	Sparge	168 °F	168 °F	15 min
Starting Grain Temp: 65 °F

Other Ingredients

Amount	Name	Type	Use	Time
1 each	Campden Tablet	Water Agt	Mash	66 min.
6 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
2 g	Epsom Salt	Water Agt	Mash	1 hr.
2 g	Gypsum	Water Agt	Mash	1 hr.
1 g	Salt	Water Agt	Mash	1 hr.
1 each	Servomyces	Other	Boil	10 min.
1 each	Whirlfloc	Fining	Boil	5 min.

Yeast

Omega Yeast Labs - German Lager I OYL-106

Amount:	1 Each	Cost:
Attenuation (custom):	80%	Flocculation:	Medium-low
Optimum Temp:	45 - 68 °F	Starter:	No
Fermentation Temp:	50 °F	Pitch Rate:	1.5 (M cells / ml / ° P) 350 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.37 Volumes

Target Water Profile

Light colored and malty

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
60	5	10	95	55	0
Mash Chemistry and Brewing Water Calculator

Notes

Mash Temp:
Acid Rest 115F
Step 2: 148F

This beer is all about execution—yeast pitch rate, fermentation temperature, and water profile will play a large role. Try to follow the water profile of a yellow dry beer (under 6 SRM). As for fermentation temperature-you can either ferment this at 50 degrees for 2 weeks with a 3-4 day diacetyl rest or if you have the ability to use a spunding valve you can ferment at 60 degrees.

-If using a spunding valve, I ferment under 6 PSI and then raise pressure to also carbonate during the end of fermentation. Once fermentation is complete, lager at 34-35 degrees for 6-8 weeks.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2022-08-06 14:11 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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