With 40% of the grist coming from German smoked malt, this beer presents
a rich smokey maltiness without being over-the-top. In a very
un-German twist, the beer was then aged on a Cedar spiral melding the
rich smoke with an aromatic fresh wood quality. Author: Nick Ladd Size: 6.48 gal Efficiency: 70% Attenuation: 74.0% Original Gravity: 1.056 Terminal Gravity: 1.014 Color: 14.24 Alcohol: 5.39% Bitterness: 26.6 Ingredients: 8 lb Munich TYPE II 6 lb Smoked Malt 1 lb Caramunich® TYPE II 4 oz Melanoidin Malt 24 g Magnum (12.5%) - added during boil, boiled 60 m 1 tsp Whirlfloc Tablets (Irish moss) - added during boil, boiled 15 m .75 tsp Wyeast Nutrient - added during boil, boiled 10 m 1 ea White Labs WLP833 German Bock Lager Yeast Schedule: 00:03:00 Dough In - Liquor: 5.5 gal; Strike: 161.51 °F; Target: 151 °F 01:03:00 Sacc Rest - Rest: 60 m; Final: 151.0 °F 01:13:00 Mashout Decoction - Volume: 1.94 gal; Boil: 7.0 m; Target: 168 °F 01:23:00 Mashout Rest - Rest: 10 m; Final: 168.0 °F 01:43:00 Batch Sparge - Sparge 1: 2 gal sparge @ 168.0 °F, 10 m; Sparge #2: 2 gal sparge @ 168.0 °F, 10 m; Total Runoff: 7.9 gal Notes: - Split 5 gallons starter (2 vials) between this beer and smoked octoberfest. - Cool wort as cold as I possibly can (shoot for 50 * F), let settle 90 minutes, and drain off top. - Aerate 1minutes with pure O2. Chill to 44* F and pitch yeast. - Add 1oz. boiled cedar spiral in 5 gallons for 3 days Fermentation: 1. Start at 44* F and keep at 48* F until activity slows (1 week+). 2. Raise to 58* F for diacetyl rest 24 hours . 3. Cool 2* / day until back down to 50 * F. 4. Rack to corny keg. 5. Drop temperature 2 * / day until at 34 * F. 6. Lager 4-6 weeks and then dry hop |
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