Tag Archives: smoke

AG#31 – Rauchweizen

A smoked Hefeweizen. Based on the recipe in Smoked Beers.

Recipe Overview
Wort Volume Before Boil: 26.50 l Wort Volume After Boil: 22.70 l
Volume Transferred: 20.80 l Water Added To Fermenter: 0.00 l
Volume At Pitching: 20.80 l Volume Of Finished Beer: 19.00 l
Expected Pre-Boil Gravity: 1.045 SG Expected OG: 1.052 SG
Expected FG: 1.013 SG Apparent Attenuation: 73.9 %
Expected ABV: 5.2 % Expected ABW: 4.0 %
Expected IBU (using Rager): 16.8 IBU Expected Color (using Morey): 4.2 SRM
BU:GU ratio: 0.32 Approx Color:
Mash Efficiency: 70.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 68 degF
Fermentables
Ingredient Amount % MCU When
UK Wheat Malt 3.783 kg 67.0 % 2.8 In Mash/Steeped
UK Smoked Malt (Warminster) 1.863 kg 33.0 % 1.7 In Mash/Steeped
Hops
Variety Alpha Amount IBU Form When
German Hallertauer Hersbrucker 4.0 % 31 g 16.8 Loose Whole Hops 60 Min From End
Other Ingredients
Ingredient Amount When
Yeast

White Labs WLP300-Hefeweizen Ale

Water Profile
Target Profile: No Water Profile Chosen
Mash pH: 5.2
pH Adjusted with: Unadjusted

 

Total Calcium (ppm): 82 Total Magnesium (ppm): 8
Total Sodium (ppm): 10 Total Sulfate (ppm): 44
Total Chloride(ppm): 21 Total Bicarbonate (ppm): 197
Mash Schedule
Mash Type: Full Mash
Schedule Name: Weizen decocted

 

Step Type Temperature Duration
Rest at 95 degF 10
Raise by infusion to 113 degF 0
Rest at 113 degF 10
Raise by infusion to 122 degF 0
Rest at 122 degF 10
Raise by infusion to 147 degF 0
Rest at 147 degF 5
Pull decoction, boil, add back raising mash to 167 degF 35
Rest at 167 degF 10
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AG#25/26 – Crafty Smoke/No Smoke Without Fire

Rebrew of the smoked porter, but this time with more smoke. Lately I’ve found a likeing for things that have been smoked, and would like to try this with different smoked malts. This brew uses Weyerman’s beech smoked malt. It took a third place in a large mixed bag category at the London and Southeast Homebrew Competition.

A portion of this is going to have chipotle (smoked jalapeno) from a fellow brewclub member added to it.

Wort Volume Before Boil: 26.50 l Wort Volume After Boil: 22.70 l
Volume Transferred: 20.80 l Water Added To Fermenter: 0.00 l
Volume At Pitching: 20.80 l Volume Of Finished Beer: 19.00 l
Expected Pre-Boil Gravity: 1.058 SG Expected OG: 1.067 SG
Expected FG: 1.015 SG Apparent Attenuation: 76.5 %
Expected ABV: 7.0 % Expected ABW: 5.4 %
Expected IBU (using Rager): 35.3 IBU Expected Color (using Morey): 40.8 SRM
BU:GU ratio: 0.52 Approx Color:
Mash Efficiency: 70.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 64 degF
Fermentables
Ingredient Amount % MCU When
German Smoked Malt 2.600 kg 36.5 % 2.4 In Mash/Steeped
UK Pale Ale Malt 2.600 kg 36.5 % 2.9 In Mash/Steeped
UK Munich Malt 0.450 kg 6.3 % 0.9 In Mash/Steeped
UK Medium Crystal 0.450 kg 6.3 % 9.9 In Mash/Steeped
UK Light Crystal 0.450 kg 6.3 % 7.0 In Mash/Steeped
UK Chocolate Malt 0.340 kg 4.8 % 56.2 In Mash/Steeped
UK Black Malt 0.227 kg 3.2 % 45.0 In Mash/Steeped
Hops
Variety Alpha Amount IBU Form When
UK Golding 5.0 % 35 g 22.9 Loose Whole Hops 60 Min From End
UK Fuggle 5.0 % 21 g 8.4 Loose Pellet Hops 30 Min From End
UK Fuggle 5.0 % 21 g 4.0 Loose Pellet Hops 15 Min From End
UK Fuggle 5.0 % 11 g 0.0 Loose Pellet Hops At turn off
UK Golding 5.0 % 11 g 0.0 Loose Whole Hops At turn off
Other Ingredients
Ingredient Amount When
Yeast

White Labs WLP007-Dry English Ale

 

 


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