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Kaiserin

From the BrewBlog of The Weiss Guys
Centennial, Colorado USA

Printed November 15, 2018
Specifics
Style: Other Smoked Beer
Contributor: Nicholas Trandem
Yield: 13 gallons
Color (SRM/EBC): 7.1/13.9
Bitterness: 20.3 IBU (Tinseth)
OG: 1.046
General Information
Method: Extract
Recipe
Extracts
13.20 pounds LME - Wheat 71.7% of grist
13.20 pounds Total Extract Weight 71.7% of grist
Grains
5.20 pounds Oak Smoked Wheat 28.3% of grist
5.20 pounds Total Grain Weight 28.3% of grist
Hops
3.00 ounces Saaz 3.7% Pellets @ 60 minutes
Type: Bittering
Use: Boil
11.1 AAUs
2.00 ounces Lublin 3.7% Pellets @ 10 minutes
Type: Aroma
Use: Aroma
7.4 AAUs
5.00 ounces Total Hop Weight 18.5 AAUs
Boil
Total Boil Time: 60 minutes
Yeast
Name: German Ale
Manufacturer: Wyeast
Product ID: 1007
Type: Ale
Flocculation: Low
Attenuation: 75%
Temperature Range: 55–66°F
Amount: 125 ml
Fermentation
Primary: 14 days @ 68° F
Secondary: 14 days @ 68° F
BJCP Style Info
Style: Other Smoked Beer
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.

Brew Day Data
Boil Time: 60 ______
O.G.: ______ ______
____________ ______ ______
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