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Old 11-03-2011, 05:00 PM   #1
foremoler
Recipes 
 
Sep 2011
Bellingham, WA
Posts: 26
Liked 1 Times on 1 Posts


Recipe Type: All Grain   
Yeast: 1056   
Yeast Starter: optional   
Batch Size (Gallons): 5 - 5.5   
Original Gravity: 1.60 - 1.80   
Final Gravity: 1.01 - 1.015   
IBU: 82.7   
Boiling Time (Minutes): 60   
Color: 8.3 SRM   
Primary Fermentation (# of Days & Temp): 1 Week, 65 F   
Additional Fermentation: condition, then cold age   
Secondary Fermentation (# of Days & Temp): 2 Weeks, 63 F   
Tasting Notes: Like smoked hops! a fairly good smoked aroma/taste balance to hop aroma/taste   

Smoke Hops

A (partial) ProMash Recipe Report

BJCP Style:
14-B India Pale Ale, American IPA

Recipe Specifics
----------------

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 15.50
Anticipated OG: 1.06 - 08
Anticipated SRM: 8.3
Anticipated IBU: 82.7
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Pre-Boil Wort Size: 7 Gal

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
--------------------------------------------------------------------------
83.9 13.00 lbs. Pale Malt(2-row) America 1.036 2
1.6 0.25 lbs. Wheat Malt America 1.038 2
3.2 0.50 lbs. Crystal 40L America 1.034 40
1.6 0.25 lbs. Victory Malt America 1.034 25
3.2 0.50 lbs. Munich Malt(2-row) America 1.035 6
4.8 0.75 lbs. Smoked(Rauch) Germany 1.037 9
1.6 0.25 lbs. Peated Malt Great Britain 1.038 5

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
--------------------------------------------------------------------------
1.00 oz. Columbus Whole 11.00 43.2 60 min.
1.00 oz. Cascade Whole 8.00 23.9 40 min.
1.00 oz. Cascade Whole 8.00 10.6 20 min.
1.00 oz. Mt. Hood Whole 6.50 5.1 10 min.
1.00 oz. Cascade Whole 8.00 0.0 Dry Hop


Yeast
-----

WYeast 1056 Amercan Ale/Chico


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 15.50
Water Gal: 3.9 - Before Additional Infusions

Qts Water Per Lbs Grain: ~1 - Before Additional Infusions

Saccharification Rest Temp : 153-154 Time: 60
Mash-out Rest Temp : bring to 170
Sparge Temp : maintain 170

All temperature measurements are degrees Fahrenheit.

I have probably brewed about 30 batches now and this beer is definitely in the top 3!


 
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Old 11-20-2011, 10:03 PM   #2
BigfootCounty
Recipes 
 
Nov 2011
Rogue Valley, Oregon
Posts: 112
Liked 5 Times on 5 Posts


LOL!!!!!

my last brew I called hophash tastes very very funky as in Oregon organic funk

people who think simcoe smells like cat piss just dont smoke enough herb

 
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