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Old 06-05-2014, 04:45 AM   #1
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Default Sweetcell's Slightly Smoky Super Stout

Recipe Type: All Grain
Yeast: US-04
Yeast Starter: No
Additional Yeast or Yeast Starter: EC-1118
Batch Size (Gallons): 5 (final)
Original Gravity: 1.100 before sugar
Final Gravity: 1.027
IBU: 86
Boiling Time (Minutes): 60
Color: 39
Primary Fermentation (# of Days & Temp): 4-6 days at 64.0 F
Additional Fermentation: Add EC-1118 & 2.5 lbs sugar after US-04 quits.
Secondary Fermentation (# of Days & Temp): Slowly start ramping to 70*F, over several days, when activity starts to slow.
Tasting Notes: TBD

i have a strange desire to use some Weyermann Smoked Wheat malt in a stout... so I will. here's what i'm looking at, comments always welcome.

Imperial Stout (13 F)
Type: All Grain
Batch Size: 6.00 gal
Boil Size: 7.66 gal
Boil Time: 60 min
End of Boil Vol: 6.24 gal
Final Bottling Vol: 5.50 gal
Efficiency: 70.00 %
Est Mash Efficiency: 70.0 %

Total Water Needed: 10.50 gal

Mash Ingredients Amt Name Type # %/IBU
14 lbs 12.0 oz Golden Promise (Simpsons) (2.0 SRM) Grain 1 62.4 %
5 lbs Oak Smoked Wheat Malt (2.3 SRM) Grain 2 21.2 %
1 lbs 4.0 oz Oats, Flaked (1.0 SRM) Grain 3 5.3 %
1 lbs Pale Chocolate Malt (225.0 SRM) Grain 4 4.2 %
1 lbs Roasted Barley (300.0 SRM) Grain 5 4.2 %
6.0 oz Special B (Dingemans) (147.5 SRM) Grain 6 1.6 %
4.0 oz Chocolate Malt (350.0 SRM) Grain 7 1.1 %

Mash Steps Name Description Step Temperature Step Time
Mash In Add 7.38 gal of water at 162.3 F 150.0 F 75 min

Fly sparge with 3.11 gal water at 168.0 F

Add water to achieve boil volume of 7.66 gal
Estimated pre-boil gravity is 1.078 SG

Boil Ingredients Amt Name Type # %/IBU
2.50 oz Magnum [14.00 %] - Boil 60.0 min 86 IBUs
1.00 Items Whirlfloc Tablet (Boil 7.0 mins)

Estimated Total Post Boil Vol: 6.24 gal
Original Gravity Target: 1.100 SG
Actual Batch Volume Target (in carboy): 6.00 gal

Fermentation, part 1
2.0 pkg SafAle English Ale (DCL/Fermentis #S-04) [23.66 ml] - rehydrated.
4-6 days at 64.0 F
Slowly ramp to 70*F, over several days, when activity starts to slow.


Fermentation, part 2
Once all activity from the S-04 has died down for several days, pitch rehydrated EC-1118 Champagne yeast. Step-add 2.5 pounds of sugar, a half pound at a time every 18-24 hours (boil sugar in a little water first). Target FG: 1.027 (12.4% ABV).

Let rest for a week after last sugar addition. Rack to a 5-gallon secondary, fill to the top in order to leave very little headspace. Bulk age for 6 months.

Add 1 oz of medium toast American oak cubes. Wait 10 days, taste. Package if oak is a little higher than desired (it will fade back with time). If not enough oak, wait 4-6 days and taste again.

Age for another 6 months (or longer) before consuming.

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Aging: imperial chocolate stout, sour cherry mead, rye sour ECY20/ECY34 split, oud bruin & a few other sours, acerglyn, a BDSA
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Old 07-10-2014, 03:57 PM   #2
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How did that turn out so far? I want to use my Oak smoked wheat in a something like a Scottish ale... Any suggestions?

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Old 07-12-2014, 07:07 PM   #3
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Interested in hearing about this one also. Was eyeballing a Smoked Imp Stout recipe from a 2012 issue of BYO recently...very tempted to brew it.

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Old 07-14-2014, 04:01 PM   #4
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your requested update: haven't brewed this one yet. i will brew an imperial stout in the next month or so, but i might end up dropping the smoked malt and doing something else with it... TBD. i have too many ideas, not enough time.

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What hops should I grow? Hop grower's comparison table. Looking for cheap honey?

Drinking: galaxy/conan IPA, a farmhouse with ECY08 & brett blend
Aging: imperial chocolate stout, sour cherry mead, rye sour ECY20/ECY34 split, oud bruin & a few other sours, acerglyn, a BDSA
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Old 07-14-2014, 05:58 PM   #5
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Update on mine: I brewed a kind of sort of Scotish Ale (slightly higher in ABV than an 80/-). I used 20% (3 lbs) of the oak smoked wheat malt. I have to say that (apart from missing my OG badly, most likely due to the wheat not being milled properly) that I did not get any smoke character from it at all!

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Old 07-14-2014, 07:12 PM   #6
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really? interesting. thanks for letting us know.

do update us once you're drinking it. maybe the smoke flavor will come out then?

smoked wheat malt is used in gratzer, but to a higher percentage (like 80% or some such) and they're usually only a little smokey... so maybe you really need to crank this malt to get any smoke in the final product.

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What hops should I grow? Hop grower's comparison table. Looking for cheap honey?

Drinking: galaxy/conan IPA, a farmhouse with ECY08 & brett blend
Aging: imperial chocolate stout, sour cherry mead, rye sour ECY20/ECY34 split, oud bruin & a few other sours, acerglyn, a BDSA
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