- Recipe Type
- All Grain
- Yeast
- Wyeast 1469
- Yeast Starter
- 2L
- Batch Size (Gallons)
- 6.77
- Original Gravity
- 1.090
- Final Gravity
- 1.020
- Boiling Time (Minutes)
- 90
- IBU
- 43.9
- Color
- 46.9 SRM
- Primary Fermentation (# of Days & Temp)
- 5 days at 64 F then allow to rise to 68 F for 10 days
- Tasting Notes
- Fruity, chocolate, coffee, biscuit, and light oaky smoke finish
Recipe: Smokey Joe's Stout
Brewer: Aotidae
Asst Brewer:
Style: Specialty Smoked Beer
TYPE: All Grain
Taste: (40.0)
Recipe Specifications
--------------------------
Estimated OG: 1.090 SG
Estimated Color: 46.9 SRM
Estimated IBU: 43.9 IBUs
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
10 lbs 4.0 oz Maris Otter (Crisp) (4.0 SRM) Grain 1 50.9 %
3 lbs 12.0 oz Smoked (BestMälz) (3.0 SRM) Grain 2 18.6 %
1 lbs 8.0 oz Pale Chocolate (Crisp) (250.0 SRM) Grain 3 7.5 %
11.0 oz Roasted Barley (Crisp) (695.0 SRM) Grain 4 3.4 %
10.0 oz Caramunich II (Weyermann) (63.0 SRM) Grain 5 3.1 %
6.0 oz Barley, Flaked (1.7 SRM) Grain 6 1.9 %
6.0 oz BlackSwaen©Honey Biscuit (43.0 SRM) Grain 7 1.9 %
5.0 oz Oats, Flaked (1.0 SRM) Grain 8 1.6 %
4.0 oz Crystal Extra Dark - 120L (Crisp) (120.0 Grain 9 1.2 %
2 lbs Milk Sugar (Lactose) (0.0 SRM) Sugar 10 9.9 %
1.00 oz Hallertau Magnum [14.00 %] - Boil 60.0 m Hop 11 31.9 IBUs
1.25 oz Brewer's Gold, Germany [7.00 %] - Boil 2 Hop 12 12.1 IBUs
2.0 pkg West Yorkshire Ale (Wyeast Labs #1469) Yeast 13 -
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 20 lbs 2.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 22.66 qt of water at 165.9 F 154.0 F 60 min
Sparge: Batch sparge with 2 steps (0.77gal, 4.26gal) of 168.0 F water
This beer needs at least 4 months but is best after 6 months.
Hot chocolate mixed with dark roast Sumatran coffee, which fades into notes of cherry and raisin. As fruitiness fades, biscuit character starts to peek through but quickly transitions to the sweetness of the lactose. Finish is an oakiness with light smoke character. Smoke comes through in the aroma and finish only. If you want to increase the smoke character, bump the smoked malt up to at least 20% and add heavy charred hungarian oak cubes at 4 months. This beer does well on nitro, but smoke character is muted when on nitro.
Brewer: Aotidae
Asst Brewer:
Style: Specialty Smoked Beer
TYPE: All Grain
Taste: (40.0)
Recipe Specifications
--------------------------
Estimated OG: 1.090 SG
Estimated Color: 46.9 SRM
Estimated IBU: 43.9 IBUs
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
10 lbs 4.0 oz Maris Otter (Crisp) (4.0 SRM) Grain 1 50.9 %
3 lbs 12.0 oz Smoked (BestMälz) (3.0 SRM) Grain 2 18.6 %
1 lbs 8.0 oz Pale Chocolate (Crisp) (250.0 SRM) Grain 3 7.5 %
11.0 oz Roasted Barley (Crisp) (695.0 SRM) Grain 4 3.4 %
10.0 oz Caramunich II (Weyermann) (63.0 SRM) Grain 5 3.1 %
6.0 oz Barley, Flaked (1.7 SRM) Grain 6 1.9 %
6.0 oz BlackSwaen©Honey Biscuit (43.0 SRM) Grain 7 1.9 %
5.0 oz Oats, Flaked (1.0 SRM) Grain 8 1.6 %
4.0 oz Crystal Extra Dark - 120L (Crisp) (120.0 Grain 9 1.2 %
2 lbs Milk Sugar (Lactose) (0.0 SRM) Sugar 10 9.9 %
1.00 oz Hallertau Magnum [14.00 %] - Boil 60.0 m Hop 11 31.9 IBUs
1.25 oz Brewer's Gold, Germany [7.00 %] - Boil 2 Hop 12 12.1 IBUs
2.0 pkg West Yorkshire Ale (Wyeast Labs #1469) Yeast 13 -
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 20 lbs 2.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 22.66 qt of water at 165.9 F 154.0 F 60 min
Sparge: Batch sparge with 2 steps (0.77gal, 4.26gal) of 168.0 F water
This beer needs at least 4 months but is best after 6 months.
Hot chocolate mixed with dark roast Sumatran coffee, which fades into notes of cherry and raisin. As fruitiness fades, biscuit character starts to peek through but quickly transitions to the sweetness of the lactose. Finish is an oakiness with light smoke character. Smoke comes through in the aroma and finish only. If you want to increase the smoke character, bump the smoked malt up to at least 20% and add heavy charred hungarian oak cubes at 4 months. This beer does well on nitro, but smoke character is muted when on nitro.
