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a666
Other Smoked Beer • All Grain • 15 L
first one
September 27, 2014 02:19pm
0.0/5.0 0 ratings
Ingredients (All Grain, 15 L)
- 5 kg
Smoked Malt;Weyermann®
Smoked Malt;Weyermann®
German-grown two-row spring barley (2004 harvest). Product Characteristics: Unique in the world. Initially formulated specifically for the traditional Bamberg Rauchbier (Bamberg Smoked Beer). Can be used for any kind of lager or ale with a complex flavor. Carefully dried over hot, smoky ambers of well-aged beech wood to achieve characteristic smoky flavor, while preserving relatively pale color. Suitable for beers of all strengths, from “regular” to Märzen to Doppelbock. Recommended Quantities: Up to 100% of total grain bill. Suitability (beer styles): Lagers: Bamberg-style Rauchbier, unfiltered barley-based lagers. Ales: Alaskan smoked, Scottish
- 38.42 g
Hallertauer Hersbrucker -4.4 AA% whole; boiled 10 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
- 37.84 g
Nugget -13.3 AA% whole; boiled 26 min
Nugget
This is very bitter and often used in medium to dark ales and lagers. Aroma is quite heavy and herbal.
-
FermentisT-58Safbrew T-58
FermentisT-58Safbrew T-58
Estery, somewhat spicy ale yeast. Solid yeast formation at end of fermentation. Widely used for bottle and cask conditioning. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Style (BJCP)
Category: 22 -Smoke-Flavored/Wood-Aged Beer
Subcategory: B -Other Smoked Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.067 | 1.026 -1.120 |  |
| Terminal Gravity: | 1.013 | 0.995 -1.035 | |
| Color: | 6.1 SRM | 1 -50 | |
| Alcohol: | 7.1% ABV | 2.5% -14.5% | |
| Bitterness: | 51.7 IBU | 0 -100 | |
Discussion
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