This will be my first attempt at a smoked beer, so I have 2 different questions.
First
Has anyone here ever use mesquite to smoke malt? I've read up online and in books about how to smoke the malt (BTW thanks to guys for all the info the some of the older threads) but I'm interested in using some mesquite. It's a strong smoke so I'm wonder do I need to use less, smoke for less time, or just do it the same as any other wood?
BTW I'm want to use a blend of mesquite and hickory.
Thanks in advance.
Secondly
Here's the recipe I was planning. Any comments would be helpful. And again thanks in advance.
Recipe: Smoke House Ale
Style: American Pale Ale
TYPE: All Grain
Recipe Specifications
--------------------------
Batch Size (fermenter): 5.50 gal
Boil Size: 6.26 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.052 SG
Estimated Color: 8.0 SRM
Estimated IBU: 37.5 IBUs
Brewhouse Efficiency: 85.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
6 lbs 15.6 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 75.0 %
1 lbs 6.3 oz Smoked Malt (9.0 SRM) Grain 2 15.0 %
14.9 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3 10.0 %
0.55 oz Simcoe [13.00 %] - Boil 60.0 min Hop 4 25.6 IBUs
1.00 oz Cascade [5.50 %] - Boil 20.0 min Hop 5 11.9 IBUs
1.00 oz Northern Brewer [8.50 %] - Aroma Steep 5 Hop 7 0.0 IBUs
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 6 -
0.0 pkg American Ale (Wyeast Labs #1056) [125.00 Yeast 8 -
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 9 lbs 4.8 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 12.63 qt of water at 166.7 F 152.0 F 60 min
First
Has anyone here ever use mesquite to smoke malt? I've read up online and in books about how to smoke the malt (BTW thanks to guys for all the info the some of the older threads) but I'm interested in using some mesquite. It's a strong smoke so I'm wonder do I need to use less, smoke for less time, or just do it the same as any other wood?
BTW I'm want to use a blend of mesquite and hickory.
Thanks in advance.
Secondly
Here's the recipe I was planning. Any comments would be helpful. And again thanks in advance.
Recipe: Smoke House Ale
Style: American Pale Ale
TYPE: All Grain
Recipe Specifications
--------------------------
Batch Size (fermenter): 5.50 gal
Boil Size: 6.26 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.052 SG
Estimated Color: 8.0 SRM
Estimated IBU: 37.5 IBUs
Brewhouse Efficiency: 85.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
6 lbs 15.6 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 75.0 %
1 lbs 6.3 oz Smoked Malt (9.0 SRM) Grain 2 15.0 %
14.9 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3 10.0 %
0.55 oz Simcoe [13.00 %] - Boil 60.0 min Hop 4 25.6 IBUs
1.00 oz Cascade [5.50 %] - Boil 20.0 min Hop 5 11.9 IBUs
1.00 oz Northern Brewer [8.50 %] - Aroma Steep 5 Hop 7 0.0 IBUs
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 6 -
0.0 pkg American Ale (Wyeast Labs #1056) [125.00 Yeast 8 -
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 9 lbs 4.8 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 12.63 qt of water at 166.7 F 152.0 F 60 min
