Hi all,
I going to using the below recipe (stovepipe porter clone), but adding and partial mashing (for the first time) 4 oz of cherry smoked malt. Do I need to reduce any of the other ingredients in order to add the smoked malt? I was told to mash at 160 degrees but how long and with how much water? Lastly, I am under the impression that I add all the specialty grains with the smoked malt when I am mashing, is that correct?
Thanks a lot!
Jeff
Yield: 5 gallons
Starting Specific Gravity: 1.058-1.059
Final SG : 1.015-1.017
SRM: 84 (Black color)
IBU: 41
Alcohol by Volume= 5.4%
Heat 1 gallon of water to 160 degrees F.
Add:
12 oz. British Chocolate Malt
8 oz. Belgian Cara-Munich Malt
8 oz. US 60 degrees L Crystal Malt
4 oz. Roasted Barley
Remove the pot form the heat and steep at 150 degrees F for 30 minutes.
Strain the grain water into the brew pot.
Sparge the grains with 1 gallon of 150 degrees F water.
Bring the water to a boil, remove from heat.
Add:
4 lb. Alexander's Pale Malt Extract Syrup
3.25 lb M&F Light Dry Malt Extract
6 oz. Malto Dextrin
1 oz. Chinook @ 11.6% AA (11.6HBU) (bittering hop)
Add water until the total volume in the brew pot is 2.5 gallons.
Boil for 45 minutes, then add:
1/4 oz. Cascade (flavor hop)
1/4 oz. Willamette (flavor hop)
1 tsp Irish Moss
Boil for 15 minutes.
Remove the pot from the stove and chill the wort for 20 minutes.
Strain the cooled wort into the primary fermenter and add cold water to obtain 5-1/8 gallons.
When the wort temperature is below 80 degrees F, pitch the yeast.
1st choice: Wyeast 1098 British Ale
Ferment at 68-72 degrees F
2nd choice: Wyeast 1028 London Ale
Ferment at 68-72 degrees F
Ferment in primary fermenter for 7 days or until fermentation slows, then siphon into the secondary fermenter (5 gallon glass carboy).
Bottle when fermentation is complete, target gravity is reached and beer has cleared (approximately 3 weeks) with:
1-1/4 cup M&F Extra Ligth Dry Malt Extract
that has been boiled for 10 minutes in 2 cups of water.
Let prime at 70 degrees F for approximately 4 weeks until carbonated, then store at cellar temperature.
I going to using the below recipe (stovepipe porter clone), but adding and partial mashing (for the first time) 4 oz of cherry smoked malt. Do I need to reduce any of the other ingredients in order to add the smoked malt? I was told to mash at 160 degrees but how long and with how much water? Lastly, I am under the impression that I add all the specialty grains with the smoked malt when I am mashing, is that correct?
Thanks a lot!
Jeff
Yield: 5 gallons
Starting Specific Gravity: 1.058-1.059
Final SG : 1.015-1.017
SRM: 84 (Black color)
IBU: 41
Alcohol by Volume= 5.4%
Heat 1 gallon of water to 160 degrees F.
Add:
12 oz. British Chocolate Malt
8 oz. Belgian Cara-Munich Malt
8 oz. US 60 degrees L Crystal Malt
4 oz. Roasted Barley
Remove the pot form the heat and steep at 150 degrees F for 30 minutes.
Strain the grain water into the brew pot.
Sparge the grains with 1 gallon of 150 degrees F water.
Bring the water to a boil, remove from heat.
Add:
4 lb. Alexander's Pale Malt Extract Syrup
3.25 lb M&F Light Dry Malt Extract
6 oz. Malto Dextrin
1 oz. Chinook @ 11.6% AA (11.6HBU) (bittering hop)
Add water until the total volume in the brew pot is 2.5 gallons.
Boil for 45 minutes, then add:
1/4 oz. Cascade (flavor hop)
1/4 oz. Willamette (flavor hop)
1 tsp Irish Moss
Boil for 15 minutes.
Remove the pot from the stove and chill the wort for 20 minutes.
Strain the cooled wort into the primary fermenter and add cold water to obtain 5-1/8 gallons.
When the wort temperature is below 80 degrees F, pitch the yeast.
1st choice: Wyeast 1098 British Ale
Ferment at 68-72 degrees F
2nd choice: Wyeast 1028 London Ale
Ferment at 68-72 degrees F
Ferment in primary fermenter for 7 days or until fermentation slows, then siphon into the secondary fermenter (5 gallon glass carboy).
Bottle when fermentation is complete, target gravity is reached and beer has cleared (approximately 3 weeks) with:
1-1/4 cup M&F Extra Ligth Dry Malt Extract
that has been boiled for 10 minutes in 2 cups of water.
Let prime at 70 degrees F for approximately 4 weeks until carbonated, then store at cellar temperature.
