Smoking Shipwreck_15l Beer Recipe | All Grain Other Smoked Beer | Brewer's Friend
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Smoking Shipwreck_15l

109 calories 10 g 330 ml
Beer Stats
Method: All Grain
Style: Other Smoked Beer
Boil Time: 60 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 20.04 liters
Post Boil Size: 16 liters
Pre Boil Gravity: 1.029 (recipe based estimate)
Post Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 71% (brew house)
Source: #blackmonty
Hop Utilization: 98%
Calories: 109 calories (Per 330ml)
Carbs: 10 g (Per 330ml)
URL: https://beerandbrewing.com/recipe-right-proper-skibsol/
Created: Wednesday May 24th 2023
1.036
1.007
3.8%
24.1
18.5
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.10 kg Viking - Pilsner Malt1.1 kg Pilsner Malt 37 1.9 43.1%
0.40 kg Weyermann - Beech Smoked Barley0.4 kg Beech Smoked Barley 35 2.7 15.7%
0.30 kg Briess - Cherry Wood Smoked Malt0.3 kg Cherry Wood Smoked Malt 37 5 11.8%
0.20 kg Viking - Caramel 50 Malt(20L)0.2 kg Caramel 50 Malt(20L) 34 20 7.8%
0.15 kg Viking - Rye Malt0.15 kg Rye Malt 38 3.2 5.9%
0.10 kg Weyermann - Special W0.1 kg Special W 33.6 115 3.9%
0.10 kg Viking - Dark Chocolate Malt0.1 kg Dark Chocolate Malt 30.8 325 3.9%
0.15 kg Briess - Brewers Oat Flakes / Flaked oats0.15 kg Brewers Oat Flakes / Flaked oats 32.2 2.5 5.9%
0.05 kg Viking - Roasted Barley0.05 kg Roasted Barley 32.7 340 2%
2.55 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 g Magnum8 g Magnum Hops Pellet 15 Boil 60 min 24.08 100%
8 g / 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 47 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 127.1 g       Temp: 21 °C       CO2 Level: 2.35 Volumes
 
Target Water Profile
Kulcsi vízprofil
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Mill the grains and mash at 155°F (68°C) for 45 minutes. Recirculate until the runnings are clear, then run off into the kettle. Sparge and top up to get about 6 gallons (23 liters) of wort, depending on your evaporation rate. Boil for 60 minutes, adding hops according to the schedule. After the boil, chill to about 68°F (20°C), aerate, and pitch the yeast. Ferment at 68°F (20°C). When fermentation is complete and gravity has stabilized, crash, package, and carbonate.

Or, go traditional: For a more historically accurate version, you could opt for a grist of 100 percent beechwood-smoked malt. However, commercially available varieties tend to be pale; a handful of Carafa or debittered black malt could adjust that color to a darker brown with relatively low flavor impact. (Of course, to take the concept further, you could always smoke your own malt over a beechwood fire.) Go relatively high on the IBUs, and ferment with your favorite kveik since the traditional yeasts for skibsøl were likely similar.

Recipe Picture
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2024-05-16 09:19 UTC
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