Yea it's kind of late to make a Summer Ale, but what the heck...
It's supposed to be a Northern English Brown.
We have a lot of brush fires in the summer and like the south west we also have lots of Mesquite trees.
I bought most of the grain at the LHBS and 1.5 lbs of Mesquite Smoked grain from AHB. The locally bought stuff I double milled at the shop, but upon opening the smoked grain I discovered that I did not get it milled.....So I ran it thru my blender and it really turned it into flour. So what the heck I ran the rest through also. Here is the recipe:
1 lbs 8.0 oz Pale Malt (2 Row) US Keawe Smoked 44.8 %
1 lbs 4.0 oz Pale Malt, Maris Otter 37.3 %
6.4 oz Caramel/Crystal Malt - 60L 11.9 %
3.2 oz Chocolate Malt 6.0 %
0.45 oz Goldings, East Kent [5.00 %] - Boil 60.0 min
1.00 oz Malto-Dextrine (Boil 5.0 mins) -
0.50 oz Goldings, East Kent [5.80 %] - 10.0 min
0.50 oz Goldings, East Kent [5.80 %] - 0.0 min
1.0 pkg SafAle English Ale (DCL/Fermentis #S-04)
Yea I know that's a lot of smoked malt for a 2 gallon batch, but I've done it before w/about 30% smoked and it didn't come through so I upped it this time.
Mashed in my Colman cooler averaged about 154* for one hour and beat the BeerSmith est by 0.003. Post boil was spot on.
I added the 0 min hops when the temp was down to about 167* and it took a total of 1 hr to cool to 82* when I pitched the yeast. It's sitting in my "freezer" at about 64* and should cool down to about 62*. Plan is to let it sit 4 weeks as there was a lot of "crap" floating even after filtering it into the fermenter. Might even go for a week of cold crashing.
It's supposed to be a Northern English Brown.
We have a lot of brush fires in the summer and like the south west we also have lots of Mesquite trees.
I bought most of the grain at the LHBS and 1.5 lbs of Mesquite Smoked grain from AHB. The locally bought stuff I double milled at the shop, but upon opening the smoked grain I discovered that I did not get it milled.....So I ran it thru my blender and it really turned it into flour. So what the heck I ran the rest through also. Here is the recipe:
1 lbs 8.0 oz Pale Malt (2 Row) US Keawe Smoked 44.8 %
1 lbs 4.0 oz Pale Malt, Maris Otter 37.3 %
6.4 oz Caramel/Crystal Malt - 60L 11.9 %
3.2 oz Chocolate Malt 6.0 %
0.45 oz Goldings, East Kent [5.00 %] - Boil 60.0 min
1.00 oz Malto-Dextrine (Boil 5.0 mins) -
0.50 oz Goldings, East Kent [5.80 %] - 10.0 min
0.50 oz Goldings, East Kent [5.80 %] - 0.0 min
1.0 pkg SafAle English Ale (DCL/Fermentis #S-04)
Yea I know that's a lot of smoked malt for a 2 gallon batch, but I've done it before w/about 30% smoked and it didn't come through so I upped it this time.
Mashed in my Colman cooler averaged about 154* for one hour and beat the BeerSmith est by 0.003. Post boil was spot on.
I added the 0 min hops when the temp was down to about 167* and it took a total of 1 hr to cool to 82* when I pitched the yeast. It's sitting in my "freezer" at about 64* and should cool down to about 62*. Plan is to let it sit 4 weeks as there was a lot of "crap" floating even after filtering it into the fermenter. Might even go for a week of cold crashing.
