Sunday I will be brewing two beers together with a couple of friends. One friend expressed a desire for smoked beer, so both beers we will be brewing will have a smoky character. We will be brewing a Smoked Lager, inspired by the German Rauchbiers, and a Smoked Porter, brewed with peated malt from Scotland. It’s probably gonna be a long day, but hopefully we end up with 38 liters of tasty beer. This will be the first time I try brewing a lager, and have managed to get a new fermentation fridge, that I will put to use for it. You can find the recipes below.
Recipe Details
Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
20 L |
60 min |
26.2 IBUs |
31.6 EBC |
1.050 |
1.008 |
5.5 % |
|
Actuals |
1.05 |
1.01 |
5.2 % |
Style Details
Name |
Cat. |
OG Range |
FG Range |
IBU |
SRM |
Carb |
ABV |
Vienna Lager |
3 A |
1.046 - 1.052 |
1.01 - 1.014 |
18 - 30 |
19.7 - 31.5 |
2.4 - 2.6 |
4.5 - 5.5 % |
Fermentables
Name |
Amount |
% |
Pilsner |
2 kg |
39.29 |
Munich |
1 kg |
19.65 |
Smoked Malt (Weyermann) |
1 kg |
19.65 |
Caramunich II (Weyermann) |
500 g |
9.82 |
Cara-Pils/Dextrine |
250 g |
4.91 |
Vienna Malt |
250 g |
4.91 |
Carafa Special III (Weyermann) |
90 g |
1.77 |
Hops
Name |
Amount |
Time |
Use |
Form |
Alpha % |
Hallertauer |
25 g |
60 min |
Boil |
Pellet |
4.3 |
Hallertauer |
25 g |
30 min |
Boil |
Pellet |
4.3 |
Hallertauer |
25 g |
15 min |
Boil |
Pellet |
4.3 |
Hallertauer |
25 g |
0 min |
Boil |
Pellet |
4.3 |
Yeast
Name |
Lab |
Attenuation |
Temperature |
German Lager (WLP830) |
White Labs |
77% |
10°C - 12.78°C |
Mash
Step |
Temperature |
Time |
Mash In |
64.44°C |
75 min |
Recipe: Peat-Smoked Porter
Style: Robust Porter
Recipe Specifications
--------------------------
Boil Size: 27 l
Post Boil Volume: 23 l
Batch Size (fermenter): 19 l
Bottling Volume: 18 l
Estimated OG: 1.069 SG
Estimated Color: 49.1 SRM
Estimated IBU: 40.8 IBUs
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
4.90 kg Pale Ale (2-row) (3.0 SRM) Grain 1 79.5 %
0.80 kg Chocolate Malt (Thomas Fawcett) (50 Grain 2 13.0 %
0.35 kg Caramel/Crystal Malt - 80L (80.0 SR Grain 3 5.7 %
0.11 kg Peat Smoked Malt (2.8 SRM) Grain 4 1.8 %
28.00 g Columbus [12.00 %] - Boil 90.0 min Hop 5 36.6 IBUs
14.00 g Mt. Hood [6.00 %] - Boil 15.0 min Hop 6 4.2 IBUs
1.0 pkg English Ale (White Labs #WLP002) [3 Yeast 7 -
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