Ingredients:
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Amount Item Type % or IBU
15.00 lb Pale Malt (2 Row) UK (3.0 SRM) Grain 66.67 %
4.00 lb Smoked Malt (9.0 SRM) Grain 17.78 %
1.50 lb Black (Debittered) Malt (500.0 SRM) Grain 6.67 %
1.50 lb Oats, Flaked (1.0 SRM) Grain 6.67 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2.22 %
1.00 oz Amarillo Gold [7.50 %] (60 min) Hops 18.1 IBU
3.00 oz Williamette [4.80 %] (60 min) Hops 34.8 IBU
1.00 oz Oak Chips (Secondary 60.0 days) Misc
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 22.50 lb
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Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
90 min Mash In Add 24.00 qt of water at 170.1 F 154.0 F
This is my attempt at cloning Surly Smoke which is a smoked and oak aged Baltic Porter. I just bottled it up and will update after it conditions. Drinking a sample from bottling bucket and it tastes mighty close.
Awesome, thanks for posting! I've got a dopplebock going right now that I'll rack to secondary in two weeks or so, so I'll have a yeast cake ready for this.
I don't have the equipment to do all-grain, though (6-gallon batch, yes). Normally, when I convert to extract, I use 3/4 as many pounds of LME for the 2 row, and then just steep the remaining grains, but 4 lbs. of smoked malt is probably a bit much. Any suggestions on how I could convert this tasty-looking recipe?
Was wondering what I was going to do with the 5 pounds of smoked malt I ordered, thinking I did not have any on hand, when I already had 4 pounds on hand. Planning on doing this in the next two weeks.
Was wondering what I was going to do with the 5 pounds of smoked malt I ordered, thinking I did not have any on hand, when I already had 4 pounds on hand. Planning on doing this in the next two weeks.
All-Grain - Surly Smoke Clone
Planning on doing this in the next two weeks.
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