Smoked Wheat Stout

This is a version of a recipe that I have made for the last several years. The important part of the recipe is the use of Soft White Wheat flakes and the peated malt. I have used british pale malt, Belgian pale malts, and munich malts as the base. This time I had German Pilsner so I used it. I have made it in a 13% Imperial Stout level (increase the pale/pilsner malt, peated malt, and wheat only, not the other grains), to make a less alcholic beer, lesson these components.

Brewer:	Steve Ripple		Email:	loki-dog@comcast.net
Beer:	Smoked Wheat Stout		Style:	Foreign-Style Stout
Type:	All grain		Size:	6.5 gallons
Color:	116 HCU (~39 SRM)		Bitterness:	55 IBU
OG:	1.074		FG:	1.017
Alcohol:	7.4% v/v (5.8% w/w)
Water:	I simply use the tap water here in Logan, Utah. It is a little on the hard side with practically no chlorine. I then add 1 teaspoon gypsum to the mash, and sparge with water to which 1 teaspoon is also added.
Grain:	8.7 lb. German Pilsner 0.7 lb. Peated Malt 7 oz. American chocolate 4 oz. light Roasted Barley 6.55 oz. Roasted barley 4 lb. Flaked wheat 5.5 oz. American crystal 75L 8.0 oz. American crystal 50L 5.15 oz. Carafa 2 oz. Belgian aromatic 7 oz. Belgian Special B
Mash:	85% efficiency
	Boil 1 quart water for every pound of grain in the recipe. Add the wheat to this and bring to a boil again. This will break down the wheat so that it is completly converted - I've develped this technique over the years and have acheived about an 85% efficiency with it. Be careful - boil over and burning are hazards here - I use a heat dissipater consisting of a circular aluminum griddle under my kettle. When it come to a boil, turn off heat and let cool to 166° F. Add rest of grain and mix well. More 170° F water can be added to acheive the proper consistancy. A mash of about 153-155°F is ideal. Mash for about 1.5 hours. I don't usually mash out - but you can bring the whole lot to 165. Sparge with 175°F water - till you have 7.5 gallons of wort.
Boil:	90 minutes	SG 1.064	7.5 gallons
Hops:	1.5 oz. Chinook (16% AA, 60 min.) 0.5 oz. Cascade (8.3% AA, 15 min.) 0.5 oz. Cascade (aroma)
Yeast:	I have used various yeasts in this beer - Burton Ale yeast White Labs yeast WLP0232 is my standby for a nice fruity finish. I usually make a quart starter.
Log:	Fermant at fairly high temperatures - 75°F, for about a week to two weeks. No secondary for this version - just bottle. Stronger versions will benifit from a secondary ferment for 2 weeks to 2 months. Then add more yeast starter and bottle.
Carbonation:	I carbonate with corn sugar - about 3/4 cup per 6.5 gallons. I use mini kegs too so these are carbonated at a much lower level then brought up a bit with CO2. For stronger versions you will be more successful if you add about 1 pint of a good fresh yeast starter in high krausen.
Tasting:	A complex brew - fairly dry, with some sweet overtones and aromatic notes. The smokey peat aromoa just comes through, with a good malty background. The Burton Ale yeast adds some fruit aromas - peach especially. This beer ages extremely well.

Recipe posted 08/01/03.