fineexampl
Well-Known Member
All-Grain - Souchong Smoke Bomb
--------------------------------------------------------------------------------
Recipe Type: All Grain
Yeast: US 05
Yeast Starter: n/a
Additional Yeast or Yeast Starter: US 05
Batch Size (Gallons): 5
Original Gravity: 1.077
Final Gravity: 1.017
IBU: 68.1
Boiling Time (Minutes): 60
Color: 13.8
Primary Fermentation (# of Days & Temp): 7
Secondary Fermentation (# of Days & Temp): 14
Tasting Notes: Lots of smoke, lots of hops!
Ingredients
Amount Item Type % or IBU
8.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 65.31 %
1.00 lb Peat Smoked Malt (2.8 SRM) Grain 8.16 %
1.00 lb Smoked Malt (9.0 SRM) Grain 8.16 %
0.50 lb Special B Malt (180.0 SRM) Grain 4.08 %
0.50 lb Wheat Malt, Ger (2.0 SRM) Grain 4.08 %
0.25 lb Cara-Pils/Dextrine (2.0 SRM) Grain 2.04 %
1.50 oz Centennial [10.00 %] (60 min) Hops 46.8 IBU
1.00 oz Cascade [5.50 %] (30 min) Hops 13.2 IBU
1.00 oz Nugget [13.00 %] (5 min) Hops 8.1 IBU
0.50 oz Simcoe [13.00 %] (0 min) (Aroma Hop-Steep) Hops -
1.00 oz Cascade [5.50 %] (dry hop)
1.00 tsp Coriander Seed (Boil 5.0 min) Misc
1.00 tbsp Irish Moss (Boil 10.0 min) Misc
2.00 tsp Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
2.00 oz Lapsang Souchong Tea (Boil 5.0 min) Misc
4 dashes Liquid Smoke (Boil 5.0 min) Misc
1.00 lb Candi Sugar, Yellow (1 SRM) Sugar 8.16 %
2 Pkgs American Ale (US 05) Yeast-Ale
Mash temp 145F and mash out 155F.
I wanted to blend my addiction to black tea with my love of craft beer. I took one of my favorite teas and blended it into a rauchbier concept. The rauchmalt i bought wasn't smoky enough so i did 1:1 of rauchmalt and peated malt and a touch of liquid smoke to kick it even higher. The citrusy aroma of coriander is to mimic the citrus feel of an Earl Grey tea and the aroma blends nicely with smoke. The Lapsang Souchong has a very similar aroma to peated malt and has a similar color to the Special B malt.
For the hops i was in a quandary. I had a few small amounts of a few different hops of varying ages that i wanted to clean out. So why not use them on something with a strong flavor profile? The Centennial were some old pellet hops i had kicking around from a bad ebay purchase, so since their aroma was weakest, i opted them for the bittering. The Cascade was at the suggestion of my brother in law thinking that the pepperiness might blend well with the smoke and i threw them in the mix. I'm in love with Nugget hops, so i wanted them as a late addition in hopes some of the peachiness might come through. The Simcoe is just piney and green smelling, so what goes better with a pine forest than a nice smoky forest fire?
If you take the time to look this over, please give me some feedback. I'm still new to building recipes and could use some critique. Let me know what you think!
Edit: I should mention i was able to squeeze an extra gallon out of this so when this is done i should have a full 5gal going into secondary. Yay beer!
--------------------------------------------------------------------------------
Recipe Type: All Grain
Yeast: US 05
Yeast Starter: n/a
Additional Yeast or Yeast Starter: US 05
Batch Size (Gallons): 5
Original Gravity: 1.077
Final Gravity: 1.017
IBU: 68.1
Boiling Time (Minutes): 60
Color: 13.8
Primary Fermentation (# of Days & Temp): 7
Secondary Fermentation (# of Days & Temp): 14
Tasting Notes: Lots of smoke, lots of hops!
Ingredients
Amount Item Type % or IBU
8.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 65.31 %
1.00 lb Peat Smoked Malt (2.8 SRM) Grain 8.16 %
1.00 lb Smoked Malt (9.0 SRM) Grain 8.16 %
0.50 lb Special B Malt (180.0 SRM) Grain 4.08 %
0.50 lb Wheat Malt, Ger (2.0 SRM) Grain 4.08 %
0.25 lb Cara-Pils/Dextrine (2.0 SRM) Grain 2.04 %
1.50 oz Centennial [10.00 %] (60 min) Hops 46.8 IBU
1.00 oz Cascade [5.50 %] (30 min) Hops 13.2 IBU
1.00 oz Nugget [13.00 %] (5 min) Hops 8.1 IBU
0.50 oz Simcoe [13.00 %] (0 min) (Aroma Hop-Steep) Hops -
1.00 oz Cascade [5.50 %] (dry hop)
1.00 tsp Coriander Seed (Boil 5.0 min) Misc
1.00 tbsp Irish Moss (Boil 10.0 min) Misc
2.00 tsp Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
2.00 oz Lapsang Souchong Tea (Boil 5.0 min) Misc
4 dashes Liquid Smoke (Boil 5.0 min) Misc
1.00 lb Candi Sugar, Yellow (1 SRM) Sugar 8.16 %
2 Pkgs American Ale (US 05) Yeast-Ale
Mash temp 145F and mash out 155F.
I wanted to blend my addiction to black tea with my love of craft beer. I took one of my favorite teas and blended it into a rauchbier concept. The rauchmalt i bought wasn't smoky enough so i did 1:1 of rauchmalt and peated malt and a touch of liquid smoke to kick it even higher. The citrusy aroma of coriander is to mimic the citrus feel of an Earl Grey tea and the aroma blends nicely with smoke. The Lapsang Souchong has a very similar aroma to peated malt and has a similar color to the Special B malt.
For the hops i was in a quandary. I had a few small amounts of a few different hops of varying ages that i wanted to clean out. So why not use them on something with a strong flavor profile? The Centennial were some old pellet hops i had kicking around from a bad ebay purchase, so since their aroma was weakest, i opted them for the bittering. The Cascade was at the suggestion of my brother in law thinking that the pepperiness might blend well with the smoke and i threw them in the mix. I'm in love with Nugget hops, so i wanted them as a late addition in hopes some of the peachiness might come through. The Simcoe is just piney and green smelling, so what goes better with a pine forest than a nice smoky forest fire?
If you take the time to look this over, please give me some feedback. I'm still new to building recipes and could use some critique. Let me know what you think!
Edit: I should mention i was able to squeeze an extra gallon out of this so when this is done i should have a full 5gal going into secondary. Yay beer!