- Recipe Type
- All Grain
- Yeast
- Imperial Harvest
- Yeast Starter
- 2.5L two days before brew, decanted and into a 0.5L start on brew day
- Batch Size (Gallons)
- 6
- Original Gravity
- 1.045
- Final Gravity
- 1.007
- Boiling Time (Minutes)
- 60
- IBU
- 22
- Color
- 3.8
- Primary Fermentation (# of Days & Temp)
- 14 days at 50 up to 65
This is one of my absolute favorite styles, and since its somewhat hard to find commercially, so its the perfect style to homebrew. I've brewed this twice now with zero changes made the second time, and recently got a silver medal in the smoked category of a local competition. This recipe really hits what I'm looking - a light, crushable, refreshing, flavorful, smoky lager. The smoke is reminiscent of bacon, very present, but not overwhelming.
6.75 lb (66%) Weyermann Beechwood Smoked malt
3.0 lb (29%) Barke Pils
0.5 lb (5%) Cara-pils
Note on smoked malt: I've used 61% to 66% depending on how much flavor and aroma the malt itself had at the store. The 66% was used with malt that was sitting in a bin and had a medium-light flavor and aroma. Even with very freshly smoked malt, I'd go at least 50%.
0.75 oz Tettang 60 min (11 IBU)
1.0 oz Tettang 30 min (11 IBU)
0.25 oz Tettang 0 min
Single infusion mash at 152 degrees
Mash pH = 5.5
Ca: 35
Mg: 1
Na: 1
Sulfate: 37
Cl: 35
Bicarb: 12
Imperial Harvest (2.5L starter 2 days before brewing, decant the night before, remake a 0.5L starter a few hours before pitching and pitch active)
O.G. = 1.045
F.G. = 1.007
ABV = 4.9%
Fermentation schedule:
5 days at 50 degrees
5 days at 55 degrees
2 days at 60 degrees
2 days at 65 degrees
Cold crash, keg, lager for at least a few weeks
6.75 lb (66%) Weyermann Beechwood Smoked malt
3.0 lb (29%) Barke Pils
0.5 lb (5%) Cara-pils
Note on smoked malt: I've used 61% to 66% depending on how much flavor and aroma the malt itself had at the store. The 66% was used with malt that was sitting in a bin and had a medium-light flavor and aroma. Even with very freshly smoked malt, I'd go at least 50%.
0.75 oz Tettang 60 min (11 IBU)
1.0 oz Tettang 30 min (11 IBU)
0.25 oz Tettang 0 min
Single infusion mash at 152 degrees
Mash pH = 5.5
Ca: 35
Mg: 1
Na: 1
Sulfate: 37
Cl: 35
Bicarb: 12
Imperial Harvest (2.5L starter 2 days before brewing, decant the night before, remake a 0.5L starter a few hours before pitching and pitch active)
O.G. = 1.045
F.G. = 1.007
ABV = 4.9%
Fermentation schedule:
5 days at 50 degrees
5 days at 55 degrees
2 days at 60 degrees
2 days at 65 degrees
Cold crash, keg, lager for at least a few weeks
