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CervejArte Smoked Brown
Other Smoked Beer • All Grain • 21 L
Well balanced; smoked taste is noticeable but not overwhelming; hop flavor is great. Very good!
October 16, 2006 am 03:20am
0.0/5.0 0 ratings
Ingredients (All Grain, 21 L)
- 1 kg
German 2-row Pils
German 2-row Pils
- 2.2 kg
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- 1.2 kg
German Smoked
German Smoked
Earthy, rich smoke flavor
- 0.200 kg
Weyermann CaraAroma®; Weyermann
Weyermann CaraAroma®; Weyermann
Amber Ale, Dunkel Lager, Dark Ale, Stout, Porter, Bock Beer
- 0.100 kg
Weyermann Carafa® I; Weyermann
Weyermann Carafa® I; Weyermann
Gives deep aroma and color to dark beers, bocks, stout, alt and schwarzbier.
- 0.42 kg
Invert Sugar
Invert Sugar
Increases alcohol. Use in some Belgian or English ales. Made from sucrose & is 5-10% less fermentable than sucrose. Does not contain dextrins.
- 33 g
Goldings - 4.5 AA% pellets; boiled 60 min
Goldings
Mild. Slightly flowery.
- 10 g
Goldings - 4.5 AA% pellets; boiled 10 min
Goldings
Mild. Slightly flowery.
-
Danstar Nottingham
Danstar Nottingham
The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt & hops to develop. The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers!
Notes
I actually used Safale US-56 yeast, which is not listed.
Style (BJCP)
Category: 22 - Smoke-Flavored/Wood-Aged Beer
Subcategory: B - Other Smoked Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.045 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.015 | 0.995 - 1.035 | |
| Color: | 17.6 SRM | 1 - 50 | |
| Alcohol: | 3.9% ABV | 2.5% - 14.5% | |
| Bitterness: | 25.6 IBU | 0 - 100 | |
Discussion
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