AG#37 – Smoke

Oak-aged smoked Baltic Porter. Based loosely on Surly Smoke.

Target Wort Volume Before Boil: 26.50 l Actual Wort Volume Before Boil: 26.50 l
Target Wort Volume After Boil: 22.70 l Actual Wort Volume After Boil: 22.70 l
Target Volume Transferred: 20.80 l Actual Volume Transferred: 20.80 l
Target Volume At Pitching: 20.80 l Actual Volume At Pitching: 20.80 l
Target Volume Of Finished Beer: 19.00 l Actual Volume Of Finished Beer: 19.00 l
Target Pre-Boil Gravity: 1.073 SG Actual Pre-Boil Gravity: -No Record-
Target OG: 1.085 SG Actual OG: -No Record-
Target FG: 1.026 SG Actual FG: -No Record-
Target Apparent Attenuation:: 67.5 % Actual Apparent Attenuation: 0.0 %
Target ABV: 7.9 % Actual ABV: 0.0 %
Target ABW: 6.1 % Actual ABW: 0.0 %
Target IBU (using Rager): 39.7 IBU Actual IBU: 44.2 IBU
Target Color (using Morey): 40.5 SRM Actual Color: 40.5 SRM
Target Mash Efficiency: 70.0 % Actual Mash Efficiency: 0.0 %
Target Fermentation Temp: 64 degF Actual Fermentation Temp: 64 degF
Fermentables
Ingredient Amount % MCU When
UK Pale Ale Malt (Low Color) 4.703 kg 51.4 % 2.7 In Mash/Steeped
UK Smoked Malt (Warminster) 3.400 kg 37.2 % 3.1 In Mash/Steeped
Belgian Aromatic Malt 0.392 kg 4.3 % 3.6 In Mash/Steeped
German Carafa III 0.262 kg 2.9 % 50.5 In Mash/Steeped
German Carafa II 0.262 kg 2.9 % 41.4 In Mash/Steeped
UK Chocolate Malt 0.130 kg 1.4 % 21.5 In Mash/Steeped
Hops
Variety Alpha Amount IBU Form When
US Warrior 17.2 % 17 g 39.7 Loose Pellet Hops 60 Min From End
Other Ingredients
Ingredient Amount When
Oak Cubes – medium plus 56 g In Fermenter
Yeast

White Labs WLP810-San Francisco Lager

Mash Schedule
Mash Type: Full Mash
Schedule Name: 148 w/mo
Step Type Temperature Duration
Rest at 148 degF 60
Raise by infusion to 168 degF 0
Rest at 168 degF 10
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