brewswellwithothers
Well-Known Member
I have been mulling this idea over for some time and I think I have my recipe that I want to try but wanted to see what everyone here thinks.
10 Gallon Batch accounting for boiloff and trub should have around 11 gallons going into carboys.
Grains:
11 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 56.4 %
3 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 15.4 %
2 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 10.3 %
2 lbs Munich Malt (9.0 SRM) Grain 10.3 %
1 lbs Caraamber (30.0 SRM) Grain 5.1 %
8.0 oz Smoked Malt (9.0 SRM) Grain 2.6 %
Hop Schedule:
1.00 oz Northern Brewer [8.50 %] - Boil 60.0 min Hop 15.4 IBUs
0.50 oz Fuggles [4.50 %] - Boil 15.0 min Hop 2.0 IBUs
0.50 oz Willamette [5.50 %] - Boil 15.0 min Hop 2.5 IBUs
1.00 oz Cascade [5.50 %] - Dry Hop 7.0 Days Hop 0.0 IBUs
1.00 oz Fuggles [4.50 %] - Dry Hop 7.0 Days Hop 0.0 IBUs
1.00 oz Willamette [5.50 %] - Dry Hop 7.0 Days Hop 0.0 IBUs
1.00 Cup Chilis (Secondary 7.0 days) Spice
Using American Ale (Wyeast Labs #1056) Yeast
Beer Profile
Est Original Gravity: 1.053 SG
Est Final Gravity: 1.009 SG
Estimated Alcohol by Vol: 5.8 %
Bitterness: 19.9 IBUs
Calories: 194.7 kcal/12oz
Est Color: 11.8 SRM
Smoked malt I plan to make myself by cold smoking some 2 row with a blend of Apple, Hickory, and Mesquite sawdust, and I was thinking for the chilis I would use some chipotle and cayenne sliced length wise.
I am looking for a smooth clean finishing beer with a nice flavor profile and decent hop flavor with a good bit of hop aroma. The IBU's are intentionally low as to not make the smoke flavor too pronounced but smoked grain amount and IBU's might have to be adjusted once I've made this and given it a taste.
Lemme know you you guys think.
10 Gallon Batch accounting for boiloff and trub should have around 11 gallons going into carboys.
Grains:
11 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 56.4 %
3 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 15.4 %
2 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 10.3 %
2 lbs Munich Malt (9.0 SRM) Grain 10.3 %
1 lbs Caraamber (30.0 SRM) Grain 5.1 %
8.0 oz Smoked Malt (9.0 SRM) Grain 2.6 %
Hop Schedule:
1.00 oz Northern Brewer [8.50 %] - Boil 60.0 min Hop 15.4 IBUs
0.50 oz Fuggles [4.50 %] - Boil 15.0 min Hop 2.0 IBUs
0.50 oz Willamette [5.50 %] - Boil 15.0 min Hop 2.5 IBUs
1.00 oz Cascade [5.50 %] - Dry Hop 7.0 Days Hop 0.0 IBUs
1.00 oz Fuggles [4.50 %] - Dry Hop 7.0 Days Hop 0.0 IBUs
1.00 oz Willamette [5.50 %] - Dry Hop 7.0 Days Hop 0.0 IBUs
1.00 Cup Chilis (Secondary 7.0 days) Spice
Using American Ale (Wyeast Labs #1056) Yeast
Beer Profile
Est Original Gravity: 1.053 SG
Est Final Gravity: 1.009 SG
Estimated Alcohol by Vol: 5.8 %
Bitterness: 19.9 IBUs
Calories: 194.7 kcal/12oz
Est Color: 11.8 SRM
Smoked malt I plan to make myself by cold smoking some 2 row with a blend of Apple, Hickory, and Mesquite sawdust, and I was thinking for the chilis I would use some chipotle and cayenne sliced length wise.
I am looking for a smooth clean finishing beer with a nice flavor profile and decent hop flavor with a good bit of hop aroma. The IBU's are intentionally low as to not make the smoke flavor too pronounced but smoked grain amount and IBU's might have to be adjusted once I've made this and given it a taste.
Lemme know you you guys think.