Evan!
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Saflager S-23
- Yeast Starter
- Rehydrated
- Batch Size (Gallons)
- 5.65
- Original Gravity
- 1.066
- Final Gravity
- 1.020
- Boiling Time (Minutes)
- 90
- IBU
- 42
- Color
- 21.1
- Primary Fermentation (# of Days & Temp)
- 10 days @ 54f
- Secondary Fermentation (# of Days & Temp)
- 30 days @ 40f
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.This is relatively new and still needs some more bottle conditioning time, but it's amazing even now. The smoke is incredibly subtle---it's probably because the peated malt that I have has been sitting, crushed, for about a year. Granted, it's foodsaved, but still...I gotta believe that if it were fresh, crushed-the-day-of-the-brew peated stuff, it'd be smokier. The allspice is awesome, and it strikes me as about halfway between Sam Adams Winter Lager and the 2005 Anchor Christmas. Highly recommended---though, if I were you, I'd use only about 3oz of peated malt if it's fresh.
