TANDEMBRYGGERIET BrewBlog > BrewBlogs > Smoaky Caledonian #3 [Other Smoked Beer]

Smoaky Caledonian #3

Specifics

Style:

Other Smoked Beer — BJCP Style Information

Category:	Smoke-Flavored and Wood-Aged Beer
Number:	22B

This is any beer that is exhibiting smoke as a principle flavor and aroma characteristic other than the Bamberg-style Rauchbier (i.e. beechwood-smoked Märzen). Balance in the use of smoke, hops and malt character is exhibited by the better examples.

Commercial Examples: Alaskan Smoked Porter, O’Fallons Smoked Porter, Spezial Lagerbier, Weissbier and Bockbier, Stone Smoked Porter, Schlenkerla Weizen Rauchbier and Ur-Bock Rauchbier, Rogue Smoke, Oskar Blues Old Chub, Left Hand Smoke Jumper, Dark Horse Fore Smoked Stout, Magic Hat Jinx.

OG	FG	ABV	Bitterness	Color (SRM/EBC)
Varies	Varies	Varies	Varies	Varies

Click for more information about Other Smoked Beer from the BJCP website.

Brew Date:

January 20, 2012

Tap Date:

February 12, 2012

Yield:

42 liters

Color (EBC/SRM):

37/18.8

Bitterness (Calc):

30.9 IBU (Tinseth)

BU/GU:

0.47

Calories:

219 (12 ounces)

ABV:

7.4%

ABW:

5.8%

Batch No:	25
OG:	1.066
OG (Plato):	16.13° P
Reading 1:	1.019 (9 days)
FG:	1.012
FG (Plato):	3.07° P
Real Extract:	5.43° P
App. Atten.:	81%
Real Atten.:	66.3%

General Information

Method:	All Grain

Method:

All Grain

Scale Recipe

Enter desired final yield (volume):

liters

Extract

1.00 kilograms	DME - Light	7.7% of grist
1.00 kilograms	Total Extract Weight	7.7% of grist

Malts and Grains

6.20 kilograms

Weyermann Pale Ale Malz

Color (L):

2.8-3.8 °L

Info/Use:

Für alle Biere geeignet: Ale, Stout, Porter.

Produziert hervorragende Lagerbiere und Ales.

Zugabe: 100 %

47.7% of grist

3.00 kilograms

Muntons Pilsner Malt

Color (L):	1.7 °L
Info/Use:	Not provided.

23.1% of grist

1.00 kilograms

Für Braunbiere, Bockbiere, Amberbiere, Altbiere, Weißbiere, Red Ales, Scottish Ales. Zugabe bis zu 25 %.

Erhöhung der Vollmundigkeit, Intensivierung des Malzaromas, dunklere Bierfarben, rötliche Bierfarben.

7.7% of grist

1.00 kilograms

Brewferm Whiskeymalz

Color (L):	1.5-3 °L
Info/Use:	The real whisky malt as used by Scottish distilleries. Lightly peated to deliver the characteristic aroma of peat.

7.7% of grist

0.50 kilograms

Muntons Crystal Malt 160-200

Color (L):	60.6-75.6 °L
Info/Use:	Not provided.

3.8% of grist

0.30 kilograms

Für Spezialbiere, Roggenbiere.

Röstroggen ist ein sehr dunkles Röstmalz und wird aus gesundem deutschen Qualitätsroggen hergestellt.

Zugabe bis zu 5 %.

2.3% of grist

12.00 kilograms

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	42 litres
Evaporation Rate:	27.3 litres per hour
Boil Time:	90 minutes
Runoff Volume Needed:	84.7 litres	42 litres (final boil volume) ÷ 0.96 (cooling) + 41 litres (boil evaporation)
Grain Amount:	12.0 kilograms
Grain Absorbtion:	21.3 litres
Total Water Needed:	124.9 litres	84.7 litres (runoff) + 21.3 litres (grain absorbtion) + 18.9 litres (equip. loss)
Mash Water Needed:	30 litres	based on 1.33 litres per kilogram of grain
Sparge Water Needed:	94.9 litres	124.9 litres (total water) – 30 litres (mash water)

)

92.3% of grist

Non-Fermentables

10 g	Yeast Nutrient
0.5 TL	Super Moss

Hops

116.00 grams

East Kent Golding

Region:	England
AAU Range:	4 - 7%
Notes:	The premier English aroma hop, an English landrace with a lineage going back to 1790. Ideal for bittering and finishing any kind of English ales, and also works well in lagers due to its delicate, slightly spicy aroma.
Typical Use:	Bittering or aroma
Substitution:	Golding (American), Fuggle, Willamette
Example:	English Pale Ale, Stout, Porter, most lagers

3.46% Pellets @ 60 minutes
Type: Bittering
Use: Boil

401.4 AAUs

52.00 grams

Fuggle

Region:	United Kingdom, United States
AAU Range:	3 - 5%
Notes:	Mild, soft, grassy, floral aroma.
Typical Use:	Aroma, finishing, dry hopping.
Substitution:	East Kent Goldings, Willamette
Example:	English-style Ale, American Ale, ESB, Lager; Samuel Smith's Pale Ale, Old Peculier, Thomas Hardy's Ale; English ales

3.84% Pellets @ 60 minutes
Type: Bittering
Use: Boil

199.7 AAUs

75.00 grams

East Kent Golding

Region:	England
AAU Range:	4 - 7%
Notes:	The premier English aroma hop, an English landrace with a lineage going back to 1790. Ideal for bittering and finishing any kind of English ales, and also works well in lagers due to its delicate, slightly spicy aroma.
Typical Use:	Bittering or aroma
Substitution:	Golding (American), Fuggle, Willamette
Example:	English Pale Ale, Stout, Porter, most lagers

3.76% Pellets @ 5 minutes
Type: Aroma
Use: Aroma

282 AAUs

243.00 grams

Total Hop Weight

883 AAUs

Boil

Total Boil Time:	90 minutes

Total Boil Time:

90 minutes

Yeast

Name:	Irish Ale
Manufacturer:	White Labs
Product ID:	WLP004
Type:	Ale
Flocculation:	Medium
Attenuation:	71%
Temperature Range:	18–20°C
Amount:	3000 ml

Equipment Profile

Speidels Braumeister

Batch Size:	50 liters	Boil Volume:	65 liters
Evaporation Rate:	9% per hour	Mash Tun Dead Space:	10 liters
Efficiency:	80%	Mash Tun Weight:	5 kilograms
Hop Utilization:	100%	Mash Tun Volume:	30 liters
Loss:	5 liters	Mash Tun Specific Heat:	0.12 Cal/gram per °C

Mash Profile

Weizen @ SpeidelMy Mash Profile

Grain Temperature:	10°C	Tun Temperature:	10°C
Sparge Temperature:	78°C	PH:	5.5
PPK:	27	Efficiency:	89%
Notes:

Steps

#	Name	Type	Time	Temp.	Description
1	Proteinrast	Infusion	15 min.	6.7°C
2	Ferularast	Infusion	15 min.	11.1°C
3	Verzuckerungsrast	Infusion	60 min.	18.9°C
4	Mash-out	Infusion	2 min.	25.6°C

Procedure

Maischeschema 60 min - 66 °C 15 min - 78 °C 20.01.2012 17:XX Braumeister programmiert, Programmstart. Temperatur: 9 °C 17:50 Einmaischen 17:55 Beginn 1. Rast 18:04 1. Pumpenpause, rühren 18:17 2. Pumpenpause, rühren 18:29 3. Pumpenpause, rühren 18:42 4. Pumpenpause, rühren 18:52 5. Pumpenpause 19:02 6. Pumpenpause 19:04 Ende 1. Rast 19:12 7. Pumpenpause 19:20 Beginn 2. Rast 19:22 8. Pumpenpause 19:31 9. Pumpenpause 19:36 Ende 2. Rast, Malzrohr hoch 19:47 Aufheizen zum Hopfenkochen 20:11 Gespült mit 8 l 20:20 Malzrohr raus 20:25 SG 1.050, 55 l (berechnet für 20 °C) 20:34 Kocht 20:45 Spraymalt zugefügt 21:04 Bitterhopfen 21:58 Aromahopfen XX:XX Hefenahrung XX:XX Kühler drin 22:03 Kochen fertig -- Wasser marsch! XX:XX Würze marsch! OG: 1.066 bei 18 °C, ca. 40,0 l 23:11 Belüften mit Farbrührer & Bohrmaschine Eichenchips: 20.01.2012 60 g Heavy Toast American oak in 6 cl Bowmore 12 yrs. eingelegt 29.01.2012 116 g in Whisky (Bowmore 12 yrs) getränkte Eichenspäne (heavy toast) hinzugefügt 100 g (trockene) Eichenspäne (heavy toast) hinzugefügt Messung: ca. 1.019 12.02.2012 Abgefüllt -- 40.3 l FG: 1.012 Geschmacksprobe beim Abfüllen: weder rauchig noch eichig :-(

Maischeschema
60 min - 66 °C
15 min - 78 °C

20.01.2012

17:XX Braumeister programmiert, Programmstart. Temperatur: 9 °C

17:50 Einmaischen

17:55 Beginn 1. Rast

18:04 1. Pumpenpause, rühren

18:17 2. Pumpenpause, rühren

18:29 3. Pumpenpause, rühren

18:42 4. Pumpenpause, rühren

18:52 5. Pumpenpause

19:02 6. Pumpenpause

19:04 Ende 1. Rast

19:12 7. Pumpenpause

19:20 Beginn 2. Rast

19:22 8. Pumpenpause

19:31 9. Pumpenpause

19:36 Ende 2. Rast, Malzrohr hoch

19:47 Aufheizen zum Hopfenkochen

20:11 Gespült mit 8 l

20:20 Malzrohr raus

20:25 SG 1.050, 55 l (berechnet für 20 °C)

20:34 Kocht

20:45 Spraymalt zugefügt

21:04 Bitterhopfen

21:58 Aromahopfen

XX:XX Hefenahrung

XX:XX Kühler drin

22:03 Kochen fertig -- Wasser marsch!

XX:XX Würze marsch!

OG: 1.066 bei 18 °C, ca. 40,0 l

23:11 Belüften mit Farbrührer & Bohrmaschine

Eichenchips:

20.01.2012

60 g Heavy Toast American oak in 6 cl Bowmore 12 yrs. eingelegt

29.01.2012

116 g in Whisky (Bowmore 12 yrs) getränkte Eichenspäne (heavy toast) hinzugefügt

100 g (trockene) Eichenspäne (heavy toast) hinzugefügt

Messung: ca. 1.019

12.02.2012

Abgefüllt -- 40.3 l

FG: 1.012

Geschmacksprobe beim Abfüllen: weder rauchig noch eichig :-(

Special Procedures

- Crystal Malz hat 100-200 EBC. - Wir hatten nur Spraymalt light & extra dark und haben daher nur light benutzt, dafür aber dunkleres Crystal malt als beim ersten BSWA. - Alphasäure wurde für Alter des Hopfens korrigiert. Es waren eigentlich East Kent Golding 4,5 % und Fuggle 4,7 %.

- Crystal Malz hat 100-200 EBC.

- Wir hatten nur Spraymalt light & extra dark und haben daher nur light benutzt,
dafür aber dunkleres Crystal malt als beim ersten BSWA.

- Alphasäure wurde für Alter des Hopfens korrigiert. Es waren eigentlich East Kent Golding 4,5 % und Fuggle 4,7 %.

Fermentation

Primary:	9 days @ 18° C
Secondary:	23 days @ 18° C

Tasting Reviews

	1 Review		Submit a Review		Refresh Page

1 Review

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	45-50 = Outstanding		30-37 = Very Good		14-20 = Fair
	38-44 = Excellent		21-29 = Good		00-13 = Problematic

Review by

Aroma:	/ 12
Appearance:	/ 3
Flavor:	/ 20
Mouthfeel:	/ 5
Overall Impression:	/ 10
Cumulative Score:	0 / 50	Problematic

Awards & Competitions

Entry Name:	Smoaky Caledonian #3
Competition:	NM i hjemmebrygging 2012: pl. 23 Publikums favoritt
Date:	Mar 24, 2012
Style:	Other Smoked Beer
Place:	Entry Only

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