From the BrewBlog of TANDEMBRYGGERIET
Printed May 14, 2024
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| Info: | 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. |
| Method: | All Grain |
| 1.00 kilograms | DME - Light | 7.7% of grist |
| 1.00 kilograms | Total Extract Weight | 7.7% of grist |
| 6.20 kilograms | Weyermann Pale Ale Malz | 47.7% of grist |
| 3.00 kilograms | Muntons Pilsner Malt | 23.1% of grist |
| 1.00 kilograms | Weyermann CARARED | 7.7% of grist |
| 1.00 kilograms | Brewferm Whiskeymalz | 7.7% of grist |
| 0.50 kilograms | Muntons Crystal Malt 160-200 | 3.8% of grist |
| 0.30 kilograms | Weyermann Röstroggen | 2.3% of grist |
| 12.00 kilograms | Total Grain Weight | 92.3% of grist |
| 10 g | Yeast Nutrient | |
| 0.5 TL | Super Moss |
| 116.00 grams |
East Kent Golding 3.46% Pellets @ 60 minutes Type: Bittering Use: Boil |
401.4 AAUs |
| 52.00 grams |
Fuggle 3.84% Pellets @ 60 minutes Type: Bittering Use: Boil |
199.7 AAUs |
| 75.00 grams | East Kent Golding 3.76% Pellets @ 5 minutes Type: Aroma Use: Aroma |
282 AAUs |
| 243.00 grams | Total Hop Weight | 883 AAUs |
| Total Boil Time: | 90 minutes |
| Name: | Irish Ale |
| Manufacturer: | White Labs |
| Product ID: | WLP004 |
| Type: | Ale |
| Flocculation: | Medium |
| Attenuation: | 71% |
| Temperature Range: | 18–20°C |
| Amount: | 3000 ml |
Weizen @ SpeidelMy Mash Profile
| Grain Temperature: | 10°C | Tun Temperature: | 10°C |
| Sparge Temperature: | 78°C | PH: | 5.5 |
| PPK: | 0 | Efficiency: | 0% |
| 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 |
Maischeschema
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 :-( |
| Primary: | 9 days @ 18° C |
| Secondary: | 23 days @ 18° C |
| Date Brewed: | |
| Brewer/Assistant: |
| Target | Actual | |
| Strike Water Amount: | 30 | |
| Strike Water Temperature: | ||
| Mash Temperature: | ||
| Mash Time: | ||
| Sparge Water Amount: | 94.9 | |
| Sparge Water Temperature: | ||
| Pre-Boil Gravity: | ||
| Pre-Boil Amount: | 84.7 | |
| Post-Boil Amount: | 42 | |
| Boil Time: | 90 | |
| Original Gravity: | 1.066 / 16.1° P | |