- So named because it took on the smoky flavor from the yeast cake from my smoked porter, and most of the grains were surplus from other batches.
27-Sep-2003
Recipe (for 5 gallons final volume)
6.0 | pounds | (63%) | American 2-row |
1.5 | pounds | (16%) | American Munich |
1.0 | pound | (10%) | American Crystal 40L |
8.0 | ounces | (5%) | American Wheat |
4.0 | ounces | (3%) | Caramunich |
4.0 | ounces | (3%) | American Chocolate |
0.5 | ounces | Chinook pellet hops, 12.2% AA (60 minutes) | |
0.5 | ounces | Kent Goldings pellet hops, 6.9% AA (10 minutes) | |
1 | teaspoon | Irish Moss (10 minutes) | |
- Wyeast 1056 American Ale, pitched at 72°F
- Starter: Pitched onto yeast cake from previous recipe (smoked porter)
Water
- Pioneer Wells water
Mash
- 9.5 quarts water @ 175°F, grist ratio of 1.0 quarts:pound @ 157°F (Held 10 minutes)
- 0.5 quarts water @ 55°F, grist ratio of 1.05 quarts:pound @ 154°F (Held 65 minutes)
Sparge
- 22 quarts water @ 185°F, drain
Boil
- Boiled 7.0 gallons for 75 minutes to yield 5.5 gallons wort
Fermentation
- Primary: glass, 8 days, 68°F
- Secondary: glass, 14 days, 65°F
Packaging
- Bottled with 92 grams dextrose
- Ready to drink on 15-Nov-2003
Properties
Starting Gravity: 1.042 | Final Gravity: 1.009 |
Original Extract: 10.5°plato | Apparent Extract: 2.3°plato |
Real Extract: 3.84°plato | |
Alcohol: 4.3% by volume | (3.4% by weight) |
Apparent Attenuation: 78.1% | Mash Efficiency: 68% |
Bitterness: 19 IBU | Color: 26 SRM |
BU:SG: 0.45 | BV: 1.02 |
Tasting Notes
- Easy to drink, nice brown color, very clear, light carbonation. Picked up a significant smoky flavor from the smoked porter yeast cake. Started to get a bit stale after a couple months in the bottle.
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