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Sto-Lat! - Specialty Smoked Beer - 2013 National Homebrew Competition Winner
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INGREDIENTS
For 12 Gallons (45.42 L)
15.0 lb (6.8 kg) Weizenrauchmalz (smoked wheat malt)
8.0 oz (227 g) sauer (acid) malt
2.0 lb (0.9 kg) rice hulls
1.0 oz (28 g) Hallertau pellets, 4.3% a.a. (150 min/first wort)
0.5 oz (14 g) Hallertau pellets, 4.3% a.a. (60 min)
2.0 oz (57 g) Hallertau pellets, 2.7% a.a. (30 min)
1.0 oz (28 g) Hallertau pellets, 2.7% a.a. (15 min)
White Labs WLP029 German Ale/Kölsch yeast, 4 L starter
2 tablets Whirlfloc (boil)
2 tsp gelatin (secondary, 10 days)
1 tsp lactic acid (added to mash water)
SPECIFICATIONS
Original Gravity: 1.036
Final Gravity: 1.008
ABV: 3.70%
IBU: 21.4
SRM: 2.8
DIRECTIONS
Mash in for an acid rest at 100° F (38° C) and hold for 30 minutes. Raise to 125° F (52° C) and hold 15 minutes. Raise to 149° F (65° C) and hold 10 minutes. Raise to 158° F (70° C) and hold 30 minutes. Mash out at 167° F (75° C) for 10 minutes. Fly sparge at 167° F (75° C).
Primary fermentation for 7 days at 65° F (18° C).
Secondary fermentation for 21 days at 30° F (-1° C).
Force carbonated to 3.6 vol.
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