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Smoked WTF
| Brewer: | Fab & Grant | Email: | - | |||||
| Beer: | Smoked WTF | Style: | Strong Scotch Ale | |||||
| Type: | Extract w/grain | Size: | 12 gallons | |||||
| Color: |
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Bitterness: | 24 IBU | |||||
| OG: | 1.074 | FG: | 1.018 | |||||
| Alcohol: | 7.2% v/v (5.7% w/w) | |||||||
| Water: | Add Irish Moss 1 teaspoon last 15 minutes. |
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| Grain: | 2 lb. American 2-row 10 oz. Cara Crystal - Wheat malt 12 oz. Biscuit Malt 5 oz. Belgian Special B 4.5 oz. Peated malt 5 oz. Briess Smoked Malt 6 oz. Flaked barley |
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| Steep: | Steeped for 45 minutes |
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| Boil: | 60 minutes | SG 1.074 | 12 gallons | |||||
| 10 lb. Light malt extract 2 lb. Dextrose 16 oz. Belgian candi sugar 7 lb. Amber dry malt extract |
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| Hops: | 1 oz. Spalt (6.75% AA, 60 min.) 1 oz. Fuggles (4.75% AA, 45 min.) 1 oz. Northern Brewer (8.5% AA, 45 min.) |
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| Yeast: | Nottingham Dry: The Nottingham strain was selected for its highly flocculent (precipitating) and relatively full attenuation (transforming sugar into alcohol) properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for an ale yeast, allowing the full natural flavor of malt to develop. Good tolerance to low fermentation temperatures, 14°C (57°F), allow this strain to brew lager-style beer. Optimum temp: 57°-70° F. An innovative new vacuum packaging method allows the brewer to ensure that the package is fully sealed prior to use. S-33: consistent, with excellent wort attenuation and a superb flavor profile. Optimum temp: 59°-75° F |
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| Log: | Brewed on 2-19-12 | |||||||
Recipe posted 02/19/12.
