Do Wa Ya Wanna - Swamp Moss Smoked Beer

The base beer was the 2008 Group Brew Beer for the Savannah Brewers League - an Amber base. Due to the "Great Hop Shortage of 2008", the recipe called for using no more than 1 oz. of hops (any variety), but any other non-fermentable flavorings could be added. I made 2 beers, one a rosemary ale and the other a smoked beer. The following is the smoked version (smoked over a Spanish Moss fire!)

Brewer:	Christo		Email:	-
Beer:	Do Wa Ya Wanna - Swamp Moss Smoked Beer		Style:	American Amber Ale
Type:	All grain		Size:	5 gallons
Color:	24 HCU (~13 SRM)		Bitterness:	18 IBU
OG:	1.052		FG:	1.012
Alcohol:	5.1% v/v (4.0% w/w)
Water:	Use Savannah tap, distilled, RO, or create a different water profile (I used tap)
Grain:	9 lb. American 2-row 1 lb. American crystal 60L 2 oz. American chocolate
Mash:	70% efficiency
	6 lbs of DME or 6.6 lbs LME can be substituted for pale malt. Mash at whatever temp suits you. Do a single or multi-rest infusion, decoction mash . . . (I used single infusion at 150F) (I smoked a lb of pale, the crystal, and chocolate malts over Spanish Moss from our backyard live oak tree for 20 minutes).
Boil:	60 minutes	SG 1.043	6 gallons
	Add any non-fermentables you want (spices, fruit extract (no real fruit), herbs . . . skies the limit (Actually used 1/2 oz. of Phoenix (10%AA) hops at 60 minutes for 18 IBUs. Nice high alpha hop similar to EKG.)
Hops:	1 oz. "Hops" (5% AA, 60 min.)
Yeast:	US-05
Log:	Ferment at any temp you want. Add things to your secondary if you want. It's up to you. (I fermented at 68F for 18 days)
Carbonation:	Petilent to sparkling (Medium carbonation)
Tasting:	The smokiness was quite evident upon bottling but mellowed nicely by the time it carbonated. The Spanish Moss provided a somewhat meaty flavor - something like a beer chasing a bite of hot dog. Also added a little astringency to the beer that the Rosemary version did not have, but overall quite enjoyable. Isn't this what homebrewing's all about anyway?

Recipe posted 07/09/08.