Bu stilin classik style smoked beerdan farkı içeriğinde meyve, sebze, baharat veya bal gibi eklentiler barındırması zorunluluğu, ben balı seçtim, ayrıca cacao nibi, kahve çekirdeği, akçaağaç şurubu ve vanialya çubuğu da kullanacağım , hazır elimde smoked malt da varken.
Specialty Smoked Beer
5.9% / 14.8 °P
Recipe by
Durul Güven
All Grain
Jet 30
74.61% efficiency
Batch Volume: 27 L
Boil Time: 60 min
Mash Water: 29.01 L
Sparge Water: 7.79 L
Total Water: 36.8 L
Boil Volume: 32.77 L
Pre-Boil Gravity: 1.049
Vitals
Original Gravity: 1.060
Final Gravity (Adv): 1.015
IBU (Tinseth): 16
BU/GU: 0.27
Color: 32.5 SRM
Mash
Temperature — 45 °C — 35 min
Temperature — 55 °C — 15 min
Temperature — 65 °C — 60 min
Temperature — 75 °C — 10 min
Malts (6.67 kg)
2.13 kg (28.4%) — Weyermann Pilsner — Grain — 1.7 SRM
1.57 kg (21%) — Muntons Maris Otter Malt — Grain — 3 SRM
930 g (12.4%) — Weyermann Rye Malt — Grain — 3 SRM
560 g (7.5%) — Viking Malt Smoked (Beech) — Grain — 5.1 SRM
470 g (6.3%) — Weyermann Melanoidin — Grain — 30 SRM
300 g (4%) — Weyermann Roasted Barley — Grain — 660 SRM
290 g (3.9%) — Weyermann Carafa Special I — Grain — 455 SRM
290 g (3.9%) — Weyermann Caramunich III — Grain — 71 SRM
130 g (1.7%) — Weyermann Carawheat — Grain — 50 SRM
Other (820 g)
470 g (6.3%) — Honey — Sugar — 1 SRM
350 g (4.7%) — Briess Rice Hulls — Adjunct — 0 SRM
Hops (13 g)
13 g (16 IBU) — Southern Cross 12.4% — First Wort
Miscs
2.2 g — Baking Soda (NaHCO3) — Mash
2.2 g — Canning Salt (NaCl) — Mash
3 g — Epsom Salt (MgSO4) — Mash
53 g — Cacao Nibs — Secondary
84 g — CoffeeBeans — Secondary
211 ml — Maple Syrup — Secondary
2 items — Vanilia Beans — Secondary
Yeast
1 pkg — Wyeast Labs 1084 Irish Ale 75%
Fermentation
Primary — 19.5 °C — 19 days
Primary — 0 °C — 2 days
Carbonation: 2.5 CO2-vol
Water Profile
Ca2+
68Mg2+
15Na+
50Cl-
36SO42-
32HCO3-
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