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uglygoat · 07-08-2006, 03:29 PM

13 lbs two row
2 lbs munich
.5-.75 lbs smoked malt
.25 lbs roasted barley

infusion mash at the higher end of 154-156 for aboot two hours...

mash out

sparge for aboot an hour

kettle hops 1 oz northern brewer

at 1/2 hour left in boil, add 1 oz of ekg

ferment with a white labs eidenburgh ale yeast cake from the last batch.

temp should be in the mid-high fifties, the lower the better for 2-3 weeks.

Package and age till around thanksgiving/xmas time

OG: ~1.082
FG: ~1.028
SRM:~16
Abv: ~7

david_42 · 07-08-2006, 04:18 PM

What type of smoked malt were you planning on using?

Make certain the wort is well chilled before putting it on the cake.

uglygoat · 07-09-2006, 12:31 PM

i haven't decided. the homebrew lady has a german smoked malt, or i may just have a pound of pale malt put in a seperate bag that i'll smoke my self on the webber, i have all kinds of wood laying around. or i may just get some oak chips from old whisky barrels and put them in the secondary...