Batch 10 of Smoked
| Dates |
| Date Brewed: | 6 Feb 2015 | Date Racked: | 28 Feb 2015 | ||
| Date Packaged: | 28 Feb 2015 | Date Ready: | 7 Mar 2015 |
| Selected Style and BJCP Guidelines |
| Minimum OG: | 1.044 SG | Maximum OG: | 1.050 SG |
| Minimum FG: | 1.008 SG | Maximum FG: | 1.013 SG |
| Minimum IBU: | 25 IBU | Maximum IBU: | 45 IBU |
| Minimum Color: | 2.0 SRM | Maximum Color: | 5.0 SRM |
| Recipe Overview |
| Target Wort Volume Before Boil: | 8.00 US gals | Actual Wort Volume Before Boil: | 8.00 US gals |
| Target Wort Volume After Boil: | 6.00 US gals | Actual Wort Volume After Boil: | 6.00 US gals |
| Target Volume Transferred: | 5.50 US gals | Actual Volume Transferred: | 5.25 US gals |
| Target Volume At Pitching: | 5.50 US gals | Actual Volume At Pitching: | 5.25 US gals |
| Target Volume Of Finished Beer: | 5.00 US gals | Actual Volume Of Finished Beer: | 5.00 US gals |
| Target Pre-Boil Gravity: | 1.040 SG | Actual Pre-Boil Gravity: | 1.043 SG |
| Target OG: | 1.053 SG | Actual OG: | 1.058 SG |
| Target FG: | 1.012 SG | Actual FG: | 1.014 SG |
| Target Apparent Attenuation:: | 76.4 % | Actual Apparent Attenuation: | 75.5 % |
| Target ABV: | 5.4 % | Actual ABV: | 5.9 % |
| Target ABW: | 4.3 % | Actual ABW: | 4.6 % |
| Target IBU (using Tinseth): | 37.0 IBU | Actual IBU: | 35.9 IBU |
| Target Color (using Morey): | 13.2 SRM | Actual Color: | 13.2 SRM |
| Target Mash Efficiency: | 75.0 % | Actual Mash Efficiency: | 81.3 % |
| Target Fermentation Temp: | 50 degF | Actual Fermentation Temp: | 50 degF |
| Fermentables |
| Ingredient | Amount | % | MCU | When |
| German beechwood smoked rauch malt | 10lb 0oz | 87.7 % | 4.2 | In Mash/Steeped |
| German Dark Munich Malt | 1lb 0oz | 8.8 % | 1.5 | In Mash/Steeped |
| UK Black Patent Malt (525) | 3.20 oz | 1.8 % | 17.5 | In Mash/Steeped |
| German Melanoidin Malt | 3.20 oz | 1.8 % | 0.9 | In Mash/Steeped |
| Hops |
| Variety | Alpha | Amount | IBU | Form | When |
| Northern Brewer | 9.1 % | 0.10 oz | 3.1 | Loose Whole Hops | All Of Boil |
| Northern Brewer | 9.1 % | 1.00 oz | 28.7 | Loose Whole Hops | 60 Min From End |
| Northern Brewer | 9.1 % | 0.30 oz | 5.2 | Loose Whole Hops | 20 Min From End |
| Other Ingredients |
| Ingredient | Amount | When |
| Yeast |
| Water Profile |
| Target Profile: | No Water Profile Chosen |
| Mash pH: | 5.2 |
| pH Adjusted with: | Unadjusted |
| Total Calcium (ppm): | 0 | Total Magnesium (ppm): | 0 |
| Total Sodium (ppm): | 0 | Total Sulfate (ppm): | 0 |
| Total Chloride(ppm): | 0 | Total Bicarbonate (ppm): | 0 |
| Mash Schedule |
| Mash Type: | Full Mash |
| Schedule Name: | Single Step Infusion (64C/147F) |
| Step Type | Temperature | Duration |
| Rest at | 147 degF | 90 |
| Mash Notes |
| 5 gals initial mash w/ 50% distilled, 3g each, overflowing 1/2tsp phos acid. Mashed in higher at 163 strike for initial 151.5F mash. 15 minutes later settling at 149F. Room temp ph 5.2. |
| Boil Notes |
| Fermentation Notes |
| Pitched on top of pils cake, chilled both to 40F overnight. |
| Packaging Notes |
| Tasting Notes |
| Really darker color than i thought. But really yummy once carbed - winner. |