Scorched Earth Ale 
All Grain Recipe
Submitted By: vkrishan (Shared)
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| Brewer: Zymurgy Mar2021 | |
| Batch Size: 5.50 gal | Style: Classic Style Smoked Beer (32A) |
| Boil Size: 7.71 gal | Style Guide: BJCP 2015 |
| Color: 14.0 SRM | Equipment: SSBrewtech MashTun |
| Bitterness: 39.0 IBUs | Boil Time: 60 min |
| Est OG: 1.065 (15.9° P) | Mash Profile: Single Infusion, Medium Body, No Mash Out |
| Est FG: 1.020 SG (5.0° P) | Fermentation: Ale, Two Stage |
| ABV: 6.0% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 6 lbs 11.20 oz |
Smoked Malt Cherry Wood (Briess) (5.0 SRM) |
Grain |
1 |
| 4 lbs 4.80 oz |
Mild Malt - Ashburne (Briess) (5.3 SRM) |
Grain |
2 |
| 8.96 oz |
Aromatic Malt (26.0 SRM) |
Grain |
3 |
| 7.04 oz |
Caramel/Crystal Malt -120L (120.0 SRM) |
Grain |
4 |
| 2.56 oz |
Chocolate Rye Malt (250.0 SRM) |
Grain |
5 |
| 1.00 oz |
Palisade [7.8%] - Boil 30 min |
Hops |
6 |
| 1.00 oz |
Palisade [7.8%] - Boil 15 min |
Hops |
7 |
| 1.00 oz |
Fuggles [5.2%] - Boil 0 min |
Hops |
8 |
| 2.0 pkgs |
West Yorkshire Ale (Wyeast Labs #1469) |
Yeast |
9 |
Notes
This is a malt forward beer plus phenols from the smoked malt. do not add too many salts that can drive up mineralization of the wayter - Amber Full water profile with 50ppm Ca is enough
Mash 75 minutes at 153°F (67°C), followed by a 10-minute mash-out at 170°F (77°C). Lauter, sparge, and collect wort. Boil 60 minutes, adding hops as indicated. Chill wort to 68°F (20°C) and ferment at that temperature
hit 70% attenuation in 8 days - this yeast has a permanent krausen all the way to FG. Rouse daily if possible to get to full attenuation
OG: 1.056
FG: 1.017 (5.5% ABV)
35IBU
15SRM
yorkshire water profile is
Ca: 45
Mg: 3.5
Na: 8.5
S04: 55
Cl: 11.7
Total Hardness: 50.5 (I think this is HC03 Bi-Carb).This Recipe Has Not Been Rated
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