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Hellfinger Tastes Like Cops

254 calories 27.5 g 12 oz
Beer Stats
Method: Partial Mash
Style: Specialty Smoked Beer
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Heidi Heffelfinger - Hellfinger Farms
Calories: 254 calories (Per 12oz)
Carbs: 27.5 g (Per 12oz)
Created Thursday May 12th 2016
1.076
1.021
7.2%
30.4
14.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Dry Malt Extract - Light5 lb Dry Malt Extract - Light 42 4 43.3%
1 lb German - Vienna1 lb Vienna 37 4 8.7%
0.77 lb German - CaraRed0.765 lb CaraRed 34 20 6.6%
0.25 lb American - Caramel / Crystal 60L0.25 lb Caramel / Crystal 60L 34 60 2.2%
0.25 lb Belgian - Special B0.25 lb Special B 34 115 2.2%
0.25 lb German - Melanoidin0.25 lb Melanoidin 37 25 2.2%
3 lb Cascade Candi Syrup - Maple and Smoked Bacon Candi Syrup3 lb Maple and Smoked Bacon Candi Syrup - (late boil kettle addition) 32 12 26%
1.05 lb Briess - Cherry Wood Smoked Malt1.045 lb Cherry Wood Smoked Malt 37 5 9%
11.56 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Cascade0.5 oz Cascade Hops Pellet 6.8 Boil 60 min 12.01 20%
0.50 oz Columbus0.5 oz Columbus Hops Pellet 15 Boil 15 min 13.15 20%
0.50 oz Columbus0.5 oz Columbus Hops Pellet 15 Boil 5 min 5.28 20%
1 oz Cascade1 oz Cascade Hops Pellet 5.7 Dry Hop Day 7 40%
2.50 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
4 qt Partial-Mash Temperature 154 °F 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Gypsum Water Agt Boil 1 hr.
0.50 tsp Calcium Chloride (dihydrate) Water Agt Boil 1 hr.
0.50 tsp Calcium Carbonate Water Agt Boil 1 hr.
10 g Irish Moss Fining Boil 15 min.
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 174 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: MapleSyrup       Amount: 5.2 oz       Temp: 68 °F       CO2 Level: 2.37 Volumes
 
Target Water Profile
Novato , CA 94945 (Sonoma County Water Authority)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Add the 3 pounds of bacon syrup to fermentor.

STARTER
1) Determine the appropriate starter volume to achieve the target number of viable yeast cells for your beer. Remember, you can use an online yeast calculator like the one linked above to quickly determine these variables.
2) Use 1 16-oz can Propper Starter per target liter of starter into vessel and add enough water to reach target starter volume OR

a) Weigh out 1 gram of dry malt extract for every 10 milliliters of target starter volume.<br />
b) Add the dry malt extract to the vessel you will be boiling in.<br />
c) Add enough water to the boil vessel (dry malt already added) to reach the target starter volume.<br />
d) Add about 1/4 teaspoon of yeast nutrient to the boil vessel. You can use slight less for starters under 1-2 L and slightly more for ones larger.<br />

3) Bring to a gentle boil for about 15 minutes. Keep the boil vessel covered to maintain as much of the volume as possible.
4) After 15 minutes, allow the wort to cool.

a) If needed, transfer the liquid to the vessel that will hold the starter. (Note: As with beer, anything that comes into contact with the starter wort post-boil should be properly clean and sanitized).<br />

5) Pitch yeast into the chilled starter wort.
6) Use a stir plate or intermittent shaking to add vital oxygen to the starter.
7) Pitch into beer once ready!

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2020-03-22 03:31 UTC
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