Fall Creek Firepit 
All Grain Recipe
Submitted By: SBrandon116 (Shared)
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| Brewer: steve brandon | |
| Batch Size: 6.00 gal | Style: Other Smoked Beer (22B) |
| Boil Size: 8.97 gal | Style Guide: BJCP 2008 |
| Color: 13.5 SRM | Equipment: My set |
| Bitterness: 74.5 IBUs | Boil Time: 90 min |
| Est OG: 1.063 (15.5° P) | Mash Profile: Single Infusion, Medium Body, No Mash Out |
| Est FG: 1.011 SG (2.9° P) | Fermentation: Ale, Single Stage |
| ABV: 6.9% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 9 lbs |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
1 |
| 2 lbs |
Caramel/Crystal Malt - 60L (60.0 SRM) |
Grain |
2 |
| 1 lbs |
Smoked Malt (9.0 SRM) |
Grain |
3 |
| 1 lbs |
Toasted Malt (27.0 SRM) |
Grain |
4 |
| 1 lbs |
Corn Sugar (Dextrose) (0.0 SRM) |
Sugar |
5 |
| 1.07 oz |
Chinook [13.0%] - Boil 90 min |
Hops |
6 |
| 1.07 oz |
Perle [8.0%] - Boil 60 min |
Hops |
7 |
| 1.07 oz |
Goldings, East Kent [5.0%] - Boil 30 min |
Hops |
8 |
| 1.00 tsp |
Yeast Nutrient (Boil 15 min) |
Misc |
9 |
| 0.25 tsp |
Irish Moss (Boil 10 min) |
Misc |
10 |
| 2.00 oz |
Chile pepper (Anaheim) (Boil 0 min) |
Misc |
11 |
| 1.00 oz |
Fuggles [4.5%] - Boil 0 min |
Hops |
12 |
| 2.0 pkgs |
British Ale Yeast (Wyeast Labs #1098) |
Yeast |
13 |
| 8.00 oz |
Oak Chips (Secondary 14 days) |
Misc |
14 |
| 1.00 oz |
Chile pepper (Anaheim) (Secondary 14 days) |
Misc |
15 |
Notes
Heat 10 quarts water to 164°F. Crush grains, mix into liquor and hold at 152°F for 90 minutes. Runoff and sparge with 15 quarts water at 169°F. bring to a boil.Total boil is 90 minutes. Add Chinook hops, boil 30 minutes. Add Perle hops, boil 30 minutes. Add Kent Goldings hops, boil 30 minutes. Add Corn sugar last 20min. Turn off heat, add Fuggles hops and 1 dried Anaheim, chopped into small pieces.Steep 30 minutes. Remove hops and pepper, chill wort. Steam (15 minutes) and toast (350°F, 30 minutes) oak chips, if desired, and place in fermenter. Add wort to fermenter along with enough preboiled and chilled water to make up 5.25 gallons. At 65° to 68°F, pitch yeast.Ferment relatively warm (68-70°F) for two weeks. Rack to secondary and condition cool (55-60°F) for three to four weeks. Prime with DME, add half an Anaheim pepper to each bottle. Seal and condition for six weeks.OG = 1.070 (17.5° Plato)FG = 1.020 (5° Plato)Bitterness = 55 IBUsThis Recipe Has Not Been Rated
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