Surly Smoke Clone - Home Brew Forums
Home Brew Forums > HomeBrewTalk.com Recipe Database > Specialty, Fruit, Historical, Other Homebrew Recipes > Surly Smoke Clone

Reply
 
Thread Tools
Old 08-09-2010, 04:54 AM   #1
MachineShopBrewing
Recipes 
 
Nov 2009
Montrose, MN
Posts: 1,053
Liked 69 Times on 55 Posts


Recipe Type: All Grain   
Yeast: WLP833   
Yeast Starter: Yeast Cake   
Batch Size (Gallons): 6.0   
Original Gravity: 1.080   
Final Gravity: 1.022   
IBU: 53   
Boiling Time (Minutes): 60   
Color: 45   
Primary Fermentation (# of Days & Temp): 21 45-50F   
Secondary Fermentation (# of Days & Temp): 60 (oak room temp)   
Tasting Notes: Tastes a lot like Surly Smoke   

Recipe: Smoke
Brewer: Machine Shop Brewing Co.
Asst Brewer:
Style: Other Smoked Beer
TYPE: All Grain
Taste:

Recipe Specifications
--------------------------
Batch Size: 6.00 gal
Boil Size: 7.50 gal
Estimated OG: 1.080 SG
Estimated Color: 45.1 SRM
Estimated IBU: 53.0 IBU
Brewhouse Efficiency: 60.00 %
Boil Time: 60 Minutes

Ingredients:
------------
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
----------------------------
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.



 
Reply With Quote
Old 11-30-2010, 10:41 PM   #2
rglarson13
Recipes 
 
Sep 2010
MN
Posts: 4

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?



 
Reply With Quote
Old 12-02-2010, 08:04 PM   #3
sacrifice
HBT_SUPPORTER.png
Recipes 
 
Aug 2010
Juneau, AK
Posts: 580
Liked 17 Times on 16 Posts


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.

 
Reply With Quote
Old 12-02-2010, 10:16 PM   #4
rglarson13
Recipes 
 
Sep 2010
MN
Posts: 4

Quote:
Originally Posted by sacrifice View Post
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.
You can ship it to me.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Classic Style Smoked Beer Rogue Smoke Ale Clone iamjonsharp Specialty, Fruit, Historical, Other Homebrew Recipes 10 03-11-2013 05:46 PM
Souchong Smoke Bomb fineexampl Recipes/Ingredients 44 04-03-2011 09:08 PM


Forum Jump