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 °C — 15 min
Temperature — 65 °C — 60 min
Temperature — 75 °C — 10 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 °C — 14 days
Primary — 17 °C — 2 days
Cold Crash — 0 °C — 2 days
Secondary — 0 °C — 35 days
Carbonation: 2.4 CO2-vol
Water Profile
Ca2+
39Mg2+
9Na+
39Cl-
104SO42-
26HCO3-
102
Munich Dunkel tabanını stile uyarladım, daha önce Rauschbeer yapmıştım buram buram is almıştım ama caramel maltlar az gelmişti, bakalım bu nasıl olacsk…