Breakfast in Bamberg (20 gal) Beer Recipe | All Grain Classic Style Smoked Beer | Brewer's Friend
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Breakfast in Bamberg (20 gal)

185 calories 18.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Classic Style Smoked Beer
Boil Time: 60 min
Batch Size: 20 gallons (fermentor volume)
Pre Boil Size: 24 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 185 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created: Saturday December 2nd 2023
1.056
1.013
5.6%
25.1
16.8
n/a
109.12
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb Weyermann - Floor-Malted Bohemian Pilsner13 lb Floor-Malted Bohemian Pilsner 1.90 / lb
24.70
36.3 1.9 30.2%
11 lb Munich - Light 10L11 lb Munich - Light 10L 1.80 / lb
19.80
33 10 25.6%
16 lb Weyermann - Beech Smoked Barley16 lb Beech Smoked Barley 2.70 / lb
43.20
35 2.7 37.2%
2 lb German - CaraMunich I2 lb CaraMunich I 2.50 / lb
5.00
34 39 4.7%
1 lb German - Carafa II1 lb Carafa II 2.70 / lb
2.70
32 425 2.3%
43 lbs / 95.40
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Chinook1 oz Chinook Hops 2.50 / oz
2.50
Pellet 14.4 Boil 60 min 14.09 14.3%
3 oz Hallertau Mittelfruh3 oz Hallertau Mittelfruh Hops 1.87 / oz
5.61
Pellet 2.6 Boil 30 min 5.87 42.9%
3 oz Saaz3 oz Saaz Hops 1.87 / oz
5.61
Leaf/Whole 3.9 Boil 15 min 5.17 42.9%
7 oz / 13.72
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15.05 gal Strike 165 °F 152 °F 60 min
15.85 gal Batch Sparge -- 180 °F --
Starting Mash Thickness: 1.4 qt/lb
Starting Grain Temp: 60 °F
 
Yeast
Wyeast - Bohemian Lager 2124
Amount:
4 Liters
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
48 - 58 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 366 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.37 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
4 ml lactic acid for mash
2.2 ml for sparge
Mash Chemistry and Brewing Water Calculator
 
Notes

Batch #1: Mashed at 152, dropping to about 149-150 after 30 minutes. Added 4 ml lactic acid for mash and 2.2 ml for sparge. 1.051 preboil gravity. 1.052 OG. 65 degrees when added to fermenter. Ferm temp should be around 45 degrees.

1.014 FG 1/20/24. Fermented around 45 for 3 weeks, and then temps got down below freezing (very cold!) and beer temp hovered around freezing. Guess I got a head start on lagering. Blowoff tube fell out of starsan, so may have introduced airborne bacteria. But freezing temps hopefully helped keep them at bay. Should keep beer around lager temps until serving to prevent infection.

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  • Public: Yup, Shared
  • Last Updated: 2024-01-20 20:16 UTC
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