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Forest Fire Smoked Ale
Classic Rauchbier • Extract • 5 gal
Am just now trying this out for the first time.
January 7, 2007 pm 06:19pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 1 lbs
Crystal Malt 20°L
Crystal Malt 20°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- 7.25 lbs
Liquid Dark Extract
Liquid Dark Extract
Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.
- 1 oz
Cascade - 5.5 AA% pellets; boiled 60 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 0.5 oz
Mt. Hood - 5.0 AA% whole; boiled 30 min
Mt. Hood
Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.
- 1 oz
Willamette - 5.0 AA% whole; boiled 5 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 2 oz
Oak chips - (omitted from calculations)
Oak chips
-
Wyeast 1332 Northwest Ale™
Wyeast 1332 Northwest Ale™
One of the classic ale strains from the Northwest U.S. Breweries. Produces a malty and mildly fruity ale with good depth and complexity.
Notes
Soak the crystal malt in cold water for 1 hour, drain, place on screens in single layers and smoke in Luhr-Jensen smoker using 1-2 pans of alder chips. Soak oak chips in water and microwave to kill microorganisms, add to secondary fermentation.
Style (BJCP)
Category: 22 - Smoke-Flavored/Wood-Aged Beer
Subcategory: A - Classic Rauchbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.055 | 1.050 - 1.057 |  |
| Terminal Gravity: | 1.014 | 1.012 - 1.016 | |
| Color: | 20.3 SRM | 12 - 22 | |
| Alcohol: | 5.4% ABV | 4.8% - 6% | |
| Bitterness: | 27.8 IBU | 20 - 30 | |
Discussion
changed to a lager
2007-01-16 8:01pm
Well, I boiled this up yesterday, but the homebrew store had some already smoked 40L crystal malt which was apple wood smoked, so I used this, and I used the White labs Southern German lager yeast instead of ale yeast.
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