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Evan! · 02-27-2008, 03:20 PM

Technically, I could put this under 22-B because of the peated malt, but I could also file it under 21-A (Spice, Herb, or Vegetable) because of the allspice. Where do you think I'll have the best chance of making it to the 2nd round?

Code:

Dark Paradise Smoked Lager

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

22-B Smoked Flavored/Wood Aged, Other Smoked Beer

Min OG: 1.020 Max OG: 1.120
Min IBU: 12 Max IBU: 70
Min Clr: 2 Max Clr: 70 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 14.00
Anticipated OG: 1.067 Plato: 16.46
Anticipated SRM: 21.1
Anticipated IBU: 42.0
Brewhouse Efficiency: 78 %
Wort Boil Time: 70 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 6.67 Gal
Pre-Boil Gravity: 1.056 SG 13.72 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.30

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
89.3 12.50 lbs. Munich Malt(light) America 1.033 10
3.6 0.50 lbs. Sucanat Generic 1.046 1
2.7 0.38 lbs. CaraPilsner France 1.035 10
2.7 0.38 lbs. Chocolate Malt America 1.029 350
1.8 0.25 lbs. Scottish Peated Malt Scotland 1.038 5

Potential represented as SG per pound per gallon.

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.75 oz. Northern Brewer Whole 6.50 35.1 60 min.
1.00 oz. Saazer Whole 3.30 6.2 20 min.
0.75 oz. Saazer Whole 3.30 0.6 2 min.

Extras

Amount Name Type Time
--------------------------------------------------------------------------
2.00 Tsp Irish Moss Fining 15 Min.(boil)
1.50 Tsp Allspice (Ground) Spice 0 Min.(boil)
1.00 Oz Grains of Paradise Spice 5 Min.(boil)

Yeast
-----

DCL Yeast S-23 SafLager W. Euro Lager

Mash Schedule
-------------

Mash Name: German Mash Double Decoction

Total Grain Lbs: 13.50
Total Water Qts: 16.49 - Before Additional Infusions
Total Water Gal: 4.12 - Before Additional Infusions

Tun Thermal Mass: 0.00
Grain Temp: 70.00 F

Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
Protein Rest 5 90 122 122 Infuse 130 16.49 1.22
Low Mash 70 65 151 151 Decoc 212 7.08 0.65 (Decoc Thickness)
High Mash 35 45 159 159 Decoc 212 2.70 1.50 (Decoc Thickness)
Sparge 5 10 168 168 Infuse 180 14.39 2.29

Total Water Qts: 30.88 - After Additional Infusions
Total Water Gal: 7.72 - After Additional Infusions
Total Mash Volume Gal: 8.80 - After Additional Infusions

All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.

Step Time for Decoction Steps represent how far back in time the Decoction was pulled.
Infusion amounts for Decoction Steps represent the amount pulled for the Decoction.
Infusion ratios for Decoction Steps represent the Decoction Thickness.

ohiobrewtus · 02-27-2008, 03:28 PM

I would guess that there are fewer entries in 21A, but I don't know for sure. You could always enter it in both categories.

Evan! · 02-27-2008, 03:29 PM

Quote:

Originally Posted by ohiobrewtus

I would guess that there are fewer entries in 21A, but I don't know for sure. You could always enter it in both categories.

Yeah, sure, another $14. Not likely.

ohiobrewtus · 02-27-2008, 03:45 PM

I never said that entering it into both would be financially sound.

After reading the style descriptions for both and taking a close look at your recipe, I guess it depends if the allspice or the smoke is more dominant.

I use 4 oz of peated malt in my Kiltlifter and the smoked presence is very much in the background. Since you used the same amount of peated malt and 1.5 tsp. of allspice at flameout I'm guessing that the allspice is fairly dominant, making 21A the most appropriate.

**Dude** · 02-27-2008, 04:57 PM

If it has smoked malt, you almost have to enter it in the smoked category. If it isn't true to style, smokiness WILL get it marked down in every other category.

Evan! · 02-27-2008, 05:43 PM

Quote:

Originally Posted by Dude

If it has smoked malt, you almost have to enter it in the smoked category. If it isn't true to style, smokiness WILL get it marked down in every other category.

Yeah, I noticed that last year with my smoked porter.

Thanks for the advice. I'll probably go with the 22B then, and list allspice & paradise seeds in the "special ingredients" box.