Smoke-burger
| Dates |
| Date Brewed: | 10 Jun 2013 | Date Racked: | 10 Jun 2013 | ||
| Date Packaged: | 8 Jul 2013 | Date Ready: | 22 Jul 2013 |
| 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: | 8.25 US gals |
| Target Wort Volume After Boil: | 6.08 US gals | Actual Wort Volume After Boil: | 6.08 US gals |
| Target Volume Transferred: | 5.28 US gals | Actual Volume Transferred: | 5.28 US gals |
| Target Volume At Pitching: | 5.28 US gals | Actual Volume At Pitching: | 5.28 US gals |
| Target Volume Of Finished Beer: | 5.00 US gals | Actual Volume Of Finished Beer: | 5.00 US gals |
| Target Pre-Boil Gravity: | 1.041 SG | Actual Pre-Boil Gravity: | 1.041 SG |
| Target OG: | 1.054 SG | Actual OG: | 1.061 SG |
| Target FG: | 1.012 SG | Actual FG: | 1.014 SG |
| Target Apparent Attenuation:: | 76.4 % | Actual Apparent Attenuation: | 75.7 % |
| Target ABV: | 5.6 % | Actual ABV: | 6.2 % |
| Target ABW: | 4.4 % | Actual ABW: | 4.9 % |
| Target IBU (using Tinseth): | 40.0 IBU | Actual IBU: | 40.1 IBU |
| Target Color (using Morey): | 4.2 SRM | Actual Color: | 4.2 SRM |
| Target Mash Efficiency: | 80.0 % | Actual Mash Efficiency: | 82.0 % |
| Target Fermentation Temp: | 50 degF | Actual Fermentation Temp: | 50 degF |
| Fermentables |
| Ingredient | Amount | % | MCU | When |
| German beechwood smoked rauch malt | 11lb 0oz | 91.7 % | 4.5 | In Mash/Steeped |
| German Munich Malt | 1lb 0oz | 8.3 % | 0.0 | In Mash/Steeped |
| Hops |
| Variety | Alpha | Amount | IBU | Form | When |
| Northern Brewer | 10.0 % | 1.00 oz | 30.7 | Loose Whole Hops | 60 Min From End |
| Northern Brewer | 10.0 % | 0.50 oz | 9.3 | 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 (67C/152F) |
| Step Type | Temperature | Duration |
| Rest at | 152 degF | 60 |
| Mash Notes |
| 2g cc and 2g gypsum. 3 gals distilled. |
| Boil Notes |
| Fermentation Notes |
| Pitched on 830 yeast cake, settled break out overnight. Had to raise temp to 52 after a couple days to get going. |
| Packaging Notes |
|
1.018 on 6/24 1.013 on 7/2 - started to crash. 1 tablespoon biofine at kegging. |
| Tasting Notes |
| Great - old smoke malt = not overly smokey and a crowd pleaser. |