Smoked Winter Wheat

Brewer:	Olde Phenomian		Email:	wortsbrewing@cyberportal.net
Beer:	Smoked Winter Wheat		Style:	Smoked Beer, Other
Type:	Partial mash		Size:	5 gallons
Color:	28 HCU (~15 SRM)		Bitterness:	7 IBU
OG:	1.049		FG:	1.010
Alcohol:	5.1% v/v (4.0% w/w)
Water:	Soft Water.
Grain:	8 oz. HB Peated 2-Row 2 lb. Wheat malt (fine crush) 2 oz. American crystal 120L 8 oz. British crystal 95-115L 2 oz. American chocolate
Mash:	72% efficiency
	Let wheat malt & peat-smoked malt rest at 122°F for 30 min (4.3 Qts 130°F); Add Chocolate & Crystal malts, stir. Raise temp to 156°F hold for 60 min. Sparge with 3.1 Qts 170°F. Add enough water ~2Qts to bring to 1.5 gals. for the boil.
Boil:	45 minutes	SG 1.164	1.5 gallons
	2 lb. 3.2 oz. Premeir Light (Hopped) Extract (UK) 2 lb. Briess Bav. Weizen DME
	Add 1 tsp Irish Moss flakes at 30 min.
Hops:	.5 oz. German Tettnanger (6.3% AA, 45 min.) .5 oz. Czech Saaz (3.3% AA, 15 min.) .5 oz. German Tettnanger (6.3% AA, 15 min.)
Yeast:	Wyeast #3056 Weihenstephan Wheat (Fully expanded, no additional starter). Pitch at 64°F.
Log:	Rack off trub, folloing day and aerate wort; Primary (in-glass) 3 days at 70°F, then 30 days at 55°F; Secondary at 45-50°F for 25 days. This made an exceptionally clear beer !
Carbonation:	3/4 cup corn sugar in 1 cup water. Carbonate in bottles for 1 week @ 70+°F, then move to 45-55°F for 3 weeks.
Tasting:	Nice, mellow, earthy smoke flavor. Easy drinking summer time brew... Good BBQ beer... (This is by no means strong in the smoke dept.)

Recipe posted 02/15/98.