7.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 62.22 %
2.00 lb Smoked Malt (9.0 SRM) Grain 17.78 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 8.89 %
1.00 lb Caramunich Malt (56.0 SRM) Grain 8.89 %
0.25 lb Chocolate Malt (350.0 SRM) Grain 2.22 %
0.75 oz Fuggles [4.50 %] (60 min) Hops 10.8 IBU
1.00 oz Goldings, East Kent [5.00 %] (60 min) Hops 16.0 IBU
0.25 oz Fuggles [4.50 %] (5 min) Hops 0.7 IBU
1 Pkgs American Ale II (Wyeast Labs #1272) Yeast-Ale
I came up with it using advice from Designing Great Beers, following the guideline for a brown ale, as I figured that would compliment the smoked malt. It's beechwood-smoked malt, not peat-smoked malt. Is 17.78% too much or too little for a beer I hope most people will like?
Also, are those hops good with smoke, or should I choose different ones? Again, I followed what was suggested by DGB for a brown ale. I'm also debating adding chilies, possibly chipotles, to add some mild heat.
I haven't worked out the mashing procedure yet, but BeerSmith says it should have an OG of 1.055, and an FG of 1.014. 19.6 SRM, 27.4 IBU.
It's very rough right now, and this is my first time making my own recipe, so please be gentle on me for any glaring errors I have made.
Zorillo Brewery: Jinxing the hops since 2010.
Primary: Edwort's Robust Porter, Hard Lemonade
Bottled: Apfelwein, Wheat Stout, Edwort's Haus Pale Ale
Thinking about: more Citrus Hefeweizen, Strawberry Blonde, Apple Graff, Lambics