Classic Style Smoked Beer 32-A

Classic Style Smoked Beer - Durul Güven

Classic Style Smoked Beer

5.1% / 12.9 °P

Recipe by

Durul Güven

All Grain

Jet 30

73.09% efficiency

Batch Volume: 26 L

Boil Time: 60 min

Mash Water: 24.61 L

Sparge Water: 10.55 L

Total Water: 35.16 L

Boil Volume: 31.73 L

Pre-Boil Gravity: 1.046

Vitals

Original Gravity: 1.052

Final Gravity (Adv): 1.013

IBU (Tinseth): 23

BU/GU: 0.44

Color: 22.5 SRM

Mash

Temperature — 55 °C15 min

Temperature — 65 °C60 min

Temperature — 75 °C10 min

Malts (5.87 kg)

4 kg (64.9%) — Weyermann Pilsner — Grain — 1.7 SRM

1 kg (16.2%) — Viking Malt Smoked (Beech) — Grain — 5.1 SRM

470 g (7.6%) — Weyermann Munich I — Grain — 7.6 SRM

200 g (3.3%) — Weyermann Carafa Special III — Grain — 710 SRM

100 g (1.6%) — Weyermann Caramunich I — Grain — 51 SRM

100 g (1.6%) — Weyermann Caramunich III — Grain — 71 SRM

Other (290 g)

290 g (4.7%) — Briess Rice Hulls — Adjunct — 0 SRM

Hops (37 g)

20 g (17 IBU) — Perle 8% — First Wort

17 g (6 IBU) — Hallertau Tradition 7% — Boil — 16 min

Miscs

0.193 g — Baking Soda (NaHCO3) — Mash

3.178 g — Calcium Chloride (CaCl2) — Mash

3.178 g — Canning Salt (NaCl) — Mash

0.193 g — Chalk (CaCO3) — Mash

0.867 g — Epsom Salt (MgSO4) — Mash

0.963 g — Gypsum (CaSO4) — Mash

0.193 g — Slaked Lime (Ca(OH)2) — Mash

Yeast

1 pkg — Wyeast Labs 2308 Munich Lager 74%

Fermentation

Primary — 11 °C14 days

Primary — 17 °C2 days

Cold Crash — 0 °C2 days

Secondary — 0 °C35 days

Carbonation: 2.4 CO2-vol

Water Profile

Ca2+
39Mg2+
9Na+
39Cl-
104SO42-
26HCO3-
102

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