Okie Dokie Hot and Smoky

All Grain Recipe

Submitted By: dentdr (Shared)
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Brewer: Ralph
Batch Size: 5.00 galStyle: American Amber Ale ( 6B)
Boil Size: 5.96 galStyle Guide: BJCP 1999
Color: 39.9 SRMEquipment: Ralphs Equipment
Bitterness: 34.8 IBUsBoil 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.

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