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Smoked feriadao
Other Smoked Beer • All Grain • 80 L
teste
June 23, 2011 pm 04:12pm
0.0/5.0 0 ratings
Ingredients (All Grain, 80 L)
- 13 kg
German 2-row Pils
German 2-row Pils
- 5 kg
Peated (Smoked) Malt; Castle Malting
Peated (Smoked) Malt; Castle Malting
Features: Treated by being smoked during kilning over a fire made from peat moss. Usage: Scottish ale, porters, smoked beer, special beers. Characteristics: Imparts a distinctive smoky, spicy aroma and flavor, typical for classic German beer styles. The smoked beer brewed with smoked malt tastes like a forest fire - but in a good way!! It has a rich head and a mouth feel similar to sparkling ale.
- 2 kg
Cara 120 EBC Malt; Castle Malting
Cara 120 EBC Malt; Castle Malting
Features: Belgian caramel malt. High temperature of germination. Taste development at up to 220°C, intense aroma. Usage: Light, with little or no alcohol, white, Abbey or Trappiste type beers. Recommended proportion: up to 20% of the grist. Characteristics: Caramel malt imparts a rich, caramel-sweet aroma and unique toffee-like flavour, adding golden to light amber colour to beer. A distinguishing characteristic of all Caramel malts is glassiness. This glassy endosperm creates the desirable non-fermentable components that give true Caramel Malt the ability to contribute mouth feel, foam, foam retention, and extended beer stability.
- 2.5 kg
Cara 50 EBC Malt; Castle Malting
Cara 50 EBC Malt; Castle Malting
Features: Belgian caramel malt. High temperature of germination. Taste development at up to 220°C, intense aroma. Usage: Light, with little or no alcohol, white, Abbey or Trappiste type beers. Recommended proportion: up to 20% of the grist. Characteristics: Caramel malt imparts a rich, caramel-sweet aroma and unique toffee-like flavour, adding golden to light amber colour to beer. A distinguishing characteristic of all Caramel malts is glassiness. This glassy endosperm creates the desirable non-fermentable components that give true Caramel Malt the ability to contribute mouth feel, foam, foam retention, and extended beer stability.
- 25 g
Columbus - 15.0 AA% pellets; boiled 40 min
Columbus
Used mainly for bittering with some flavor qualities as well. Aroma is pleasant.
- 67 g
Cascade - 5.5 AA% pellets; boiled 40 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 40 g
Cascade - 5.5 AA% pellets; boiled 15 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
-
Fermentis S-04 Safale S-04
Fermentis S-04 Safale S-04
A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium. 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: | 1.056 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.011 | 0.995 - 1.035 | |
| Color: | 13.4 SRM | 1 - 50 | |
| Alcohol: | 5.9% ABV | 2.5% - 14.5% | |
| Bitterness: | 26.3 IBU | 0 - 100 | |
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