Recipe Type: All Grain
Yeast: Wyeast 1028
Yeast Starter: 3 qt.
Batch Size (Gallons): 10
Original Gravity: 1.067
Final Gravity: 1.020
IBU: 41.6
Boiling Time (Minutes): 60
Color: 37.4
Primary Fermentation (# of Days & Temp): 7 days @ 65 F
Secondary Fermentation (# of Days & Temp): 3 weeks @ 65 F

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

22-B Smoked Flavored/Wood Aged, Other Smoked Beer

Min OG: 1.020 Max OG: 1.120
Min IBU: 12 Max IBU: 70
Min Clr: 2 Max Clr: 70 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 10.00 Wort Size (Gal): 10.00
Total Grain (Lbs): 25.50
Anticipated OG: 1.067 Plato: 16.25
Anticipated SRM: 37.4
Anticipated IBU: 41.6
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 11.76 Gal
Pre-Boil Gravity: 1.057 SG 13.93 Plato


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
39.2 10.00 lbs. Pale Malt(2-row) America 77.91 2
23.5 6.00 lbs. Smoked(Bamberg) Germany 80.07 9
15.7 4.00 lbs. Munich Malt(dark) America 71.41 35
3.9 1.00 lbs. Cara-Pils Dextrine Malt 71.41 2
3.9 1.00 lbs. Chocolate Malt America 62.76 350
3.9 1.00 lbs. Crystal 60L America 73.58 60
3.9 1.00 lbs. Special B Malt Belgian 64.92 120
3.9 1.00 lbs. Crystal 90L America 71.41 90
2.0 0.50 lbs. Black Patent Malt America 60.59 525

Potential represented as % Yield, Fine Grind Dry Basis.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
3.00 oz. Goldings - E.K. Whole 4.80 29.8 60 min.
2.00 oz. Goldings - E.K. Whole 4.80 10.1 30 min.
1.00 oz. Goldings - E.K. Whole 4.80 1.7 5 min.


Yeast
-----

WYeast 1028 London Ale


Water Profile
-------------

Profile: Puyallup, WA, USA
Profile known for:

Calcium(Ca): 14.0 ppm
Magnesium(Mg): 8.0 ppm
Sodium(Na): 9.0 ppm
Sulfate(SO4): 3.0 ppm
Chloride(Cl): 5.0 ppm
biCarbonate(HCO3): 88.0 ppm

pH: 7.20


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 25.50
Water Qts: 31.88 - Before Additional Infusions
Water Gal: 7.97 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.25 - Before Additional Infusions

Saccharification Rest Temp : 154 Time: 60
Mash-out Rest Temp : 168 Time: 5
Sparge Temp : 170 Time: 0


Total Mash Volume Gal: 10.01 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.



A fantastic beer, drinks like a smooth robust porter with pleasant smokiness in the finish. Pairs well with all sorts of BBQ. I have subbed crystal 120 for the Special B when not available.