Okie Dokie Hot and Smoky
All Grain Recipe
Submitted By: dentdr (Shared)
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Brewer: Ralph | |
Batch Size: 5.00 gal | Style: American Amber Ale ( 6B) |
Boil Size: 5.96 gal | Style Guide: BJCP 1999 |
Color: 39.9 SRM | Equipment: Ralphs Equipment |
Bitterness: 34.8 IBUs | Boil Time: 60 min |
Est OG: 1.064 (15.7° P) | Mash Profile: Single Infusion, Light Body, No Mash Out |
Est FG: 1.013 SG (3.4° P) | Fermentation: Ale, Two Stage |
ABV: 6.7% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
7 lbs |
Briess 2-row (2.2 SRM) |
Grain |
1 |
2 lbs |
Munich Malt (9.0 SRM) |
Grain |
2 |
1 lbs 8.00 oz |
Smoked Malt (9.0 SRM) |
Grain |
3 |
1 lbs |
Caramel/Crystal Malt -120L (120.0 SRM) |
Grain |
4 |
12.00 oz |
Chocolate Malt (450.0 SRM) |
Grain |
5 |
4.00 oz |
Black (Patent) Malt (500.0 SRM) |
Grain |
6 |
4.00 oz |
Wheat Malt, Dark (9.0 SRM) |
Grain |
7 |
0.50 oz |
Nugget [13.0%] - Boil 60 min |
Hops |
8 |
1.50 oz |
East Kent Goldings (EKG) [5.0%] - Boil 15 min |
Hops |
9 |
1.00 oz |
Smoked chilpolte Pepper (Boil 0 min) |
Misc |
10 |
0.50 oz |
East Kent Goldings (EKG) [5.0%] - Boil 0 min |
Hops |
11 |
1.0 pkgs |
American Ale (Wyeast Labs #1056) |
Yeast |
12 |
Notes
Seed peppers and cut into small pieces put into a muslin bag and dangle in secondary for 1-2 days. Taste every day for desired flavour.This Recipe Has Not Been Rated