All Grain Yeast:
Wyeast 1272 or 1275 Batch Size (Gallons):
11 Original Gravity:
1.070 Final Gravity:
- Boiling Time (Minutes):
- Primary Fermentation (# of Days & Temp):
8 days at ~65 degF Additional Fermentation:
Cold crash at 35 degF Secondary Fermentation (# of Days & Temp):
24 days at ~65 degF
17.5 lbs American Pale 2-row
8.0 lbs Munich
2.5 lbs American Chocolate
1.0 lbs Black Patent
22 AAU Chinook at 60m
2.0 oz Willamette at 10m
DO NOT CRUSH BEFORE SMOKING!!!
I smoked only the pale malt because the darker roasts will not pick up as clean a smoke flavor and it is not worth adding astringency. Home smoking grains is actually quite easy and cheap. My brother has a grill with a smoke chamber that I use so you definitely do not need a fancy smoke house. To build a DIY smoking try, I took some old screen material I had in the basement (or you could buy it for ~$5) and bent it into a tray with 5 inch tall walls. Here is a picture of me smoking my grains and having some homemade wine.
I smoked this batch with half and half hickory and apple wood.
Once smoke is flowing well, place the grains in the tray and close smoker. I smoked for 20 minutes turning the grains every 7 minutes. I think 20 minutes gave this beer the perfect balance of a nice smoky richness without being overbearing. If you have any questions about smoking your our grains let me know and I will try to help you out.
After your grains are smoked, crush all your grains and set up your brewery. You do not have to brew right after smoking your grains so if you are short on time RDWHAHB.
Dough in with 1.25 quarts per pound (~9 gallons) and hold mash at 153-154 for 60 minutes. Vorlauf and sparge.
The brew itself is pretty much business as usual, mash, sparge boil for an hour, chill, aerate, and pitch the yeast.
I carbonated to about 2.5 volumes of CO2
Pre-boil Efficiency 76%
I listed two yeasts as I have used both. I have review both below but IMHO the 1272 American Ale is vastly superior.
Beer Review with 1272 American Ale yeast:
Color is a dark labrador brown and fully opaque with hints of dark chocolate.
Thick rocky head is a light mocca brown with fine bubbles. This beer produces a gravity pour which is amazing in and of itself, I have no idea how that happens but it certainly is an impressive presentation! The settled head is velvety and forms small craters and rocky patches. Lacing is patchy and strong.
Medium body throughout with a slightly acidic and assertive finish. The finish is nice and drying leaving you wanting another sip, chug, slam, or what ever other type of drink you were taking
A very smooth vanilla start leads to an organic dark fruit or dank farmhouse fruit middle that is reminiscent of plum, fig, and raisin. The middle also showcases a complex and subtly sweet smoke flavor that is detectable but not overpowering. The finish is nicely hopped but also brings a chocolaty oat flavor. Just before the hopped finish a rich wet maduro tobacco flavor shines through. After taste leaves a fresh hay note that is very pleasing and mellow.
This beer is perfect for heavy drinking, thoughtful self inflection or any other event you can think of. It is a truely pleasurable beverage and having had 2 full growlers in a single night for St. Patty's I can say I still wanted more before it was gone. Drinkability is through the roof (as long as you can stay standing ~6.5% ABV).
1275 Thames Valley Review:
Similar to 1272/ Head: This had a bigger bolder head with more impressive head retention. Lacing was more consistent and less patchy.
Taste: Many of the same characteristics of the 1275 but much less complex and the smoked flavor came through more clearly. I much prefer the 1272 and would highly suggest it.
This is one beer I really think is worth a brew. I have taken it to many of my most snobbish beer friends and everyone has rave reviews. We are very critical beer drinkers and many of us are in the beer industry. This is just an incredible beer, I hope you enjoy it as much as I do!