Sunday, November 6, 2016


I've never had a smoked beer, since I'm not counting an example a friend had me try, which used smoke extract.  Not a good idea, btw.

So naturally, I decided to make my own using a good amount of rauche malt--beechwood smoked malt.  And because I felt it would work nicely with the flavour--plus add body--I utilized about 20% rye malt as well.  this was further testing the Beersmith mashing calculations, with a double decoction mash.

Type: All Grain
Batch Size: 4.00 gal
Boil Size: 5.18 gal
Boil Time: 60 min
End of Boil Vol: 4.43 gal
Final Bottling Vol: 4.00 gal
Equipment: BIAB Full batch
Efficiency: 70.00 %
Est Mash Efficiency: 74.4 %
Amt Name Type # %/IBU
5 lbsSmoked Malt (9.0 SRM)Grain150.0 %
2 lbsRye Malt (4.7 SRM)Grain220.0 %
1 lbs 8.0 ozMunich Malt (9.0 SRM)Grain315.0 %
1 lbsWheat Malt, Ger (2.0 SRM)Grain410.0 %
8.0 ozBrown Malt (65.0 SRM)Grain55.0 %
0.50 ozWillamette [4.10 %] - Boil 60.0 minHop69.1 IBUs
0.25 ozWillamette [4.10 %] - Boil 25.0 minHop73.2 IBUs
0.25 ozWillamette [4.10 %] - Boil 8.0 minHop81.4 IBUs
1.0 pkgAW4 (Vintner's Harvest #)Yeast9-

Gravity, Alcohol Content and Color

Est Original Gravity: 1.062 SG
Est Final Gravity: 1.019 SG
Estimated Alcohol by Vol: 5.6 %
Bitterness: 13.6 IBUs
Est Color: 13.2 SRM
Measured Original Gravity: 1.072 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 8.2 %
Calories: 242.2 kcal/12oz

Mash Profile

Mash Name: Decoction Mash, Double
Sparge Water: 1.58 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: FALSE
Est Mash PH: 5.49
Measured Mash PH: 5.20
Total Grain Weight: 10 lbs
Grain Temperature: 67.0 F
Tun Temperature: 72.0 F
Target Mash PH: 5.20
Mash Acid Addition:
Sparge Acid Addition:
Mash Steps
Name Description Step Temperature Step Time
Protein RestAdd 15.00 qt of water at 128.7 F122.0 F35 min
SaccharificationDecoct 5.03 qt of mash and boil it 147.0 F20 min
SaccharificationDecoct 2.51 qt of mash and boil it 156.0 F20 min
Mash OutHeat to 168.0 F over 10 min168.0 F10 min

Sparge: Fly sparge with 1.58 gal water at 168.0 F
Mash Notes: Used for some authentic German styles. Attempt to draw decoction from the thickest portion of the mash. Profiles vary. Some traditional German mashes use a long acid rest at 40 deg C. Also some sources recommend the decoction amount be given a 15 minute saccharification rest at 158 F (70 C) before boiling it.

Carbonation and Storage

Carbonation Type: Bottle
Pressure/Weight: 3.14 oz
Keg/Bottling Temperature: 70.0 F
Fermentation: Ale, Two Stage
Volumes of CO2: 2.3
Carbonation Used: Bottle with 3.14 oz Corn Sugar
Age for: 30.00 days
Storage Temperature: 65.0 F


Created with BeerSmith

10-9-16; I got quite nice efficiency this time, OG 1.072.  the yeast pitched was AW4 Vintner's Harvest--the dregs from the Lithuanian session ale.

11-6-16; FG 1.014.  Flavour is quite nice, almost like bacon, and I tossed it in the fridge to cold crash for a couple of weeks--I believe I shall gelatin fine as well.  AA% 65, and 7.62%ABV

11-17-16; Bottled, with 2.8 oz of sugar for about 2.6 volumes--within style.  31 bottles, and 2 champagne.  Marked RR'16.

© John Frey, 2016. The Author of this work retains full copyright for this material.  The recipes and other contents therein may not be used for any commercial purposes.

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