Brew your best beer EVER. Save 10% on Brewer's Friend Premium today. Use code TAKE10. Sign Up ×

Smoke on the Water

130 calories 12.1 g 12 oz
Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.029 (recipe based estimate)
Efficiency: 78% (brew house)
Rating:
5.00 (1 Review)

Calories: 130 calories (Per 12oz)
Carbs: 12.1 g (Per 12oz)
Created Tuesday June 12th 2018
1.040
1.008
4.2%
15.0
4.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.25 lb German - Pilsner2.25 lb Pilsner 38 1.6 29.5%
4.50 lb American - Smoked Malt4.5 lb Smoked Malt 37 5 59%
0.75 lb German - Munich Light0.75 lb Munich Light 37 6 9.8%
0.13 lb German - Acidulated Malt0.125 lb Acidulated Malt 27 3.4 1.6%
7.62 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Pellet 2.8 Boil 45 min 10.68 50%
1 oz Huell Melon1 oz Huell Melon Hops Pellet 5.2 Boil 5 min 4.31 50%
2 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
Infusion 152 °F 60 min
Starting Mash Thickness: 1.3 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
1 each whirl floc Fining Boil 15 min.
 
Yeast
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
Yes
Fermentation Temp:
85 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 104 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Notes

Oak Smoked Wheat Malt
Rice hulls
Split batch with Brett B
OG: 1.040
FG: 1.001
ABV: 5.3%
Nice soft smoke and mouth feel. Dry but not thin. Smoke very much in background.
I changed the style category as the smoke pretty much fades into the background and is not the dominant ingredient.
I also split the batch and refermented with Brett B. The smoke is barely detectable.

Last Updated and Sharing
 
334
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-09-11 14:43 UTC
Discussion about this recipe:
You must be logged in to add comments.

If you do not yet have an account, you may register here.

Dock Oscar 09/11/2018 at 02:43pm
5 of 5

I changed the style category as the smoke pretty much fades into the background and is not the dominant ingredient. Turned out very well, fermented at very high temps, high 80s.
I also split the batch and refermented with Brett B. The smoke is barely detectable. Nice barnyard funk.



Back To Top
https://www.brewersfriend.com/