Burnin’ Down the House - Classic Style Smoked Beer - 2008 National Homebrew Competition Winner

Ingredients

For 6 Gallons (22.71 L)

    8.0 lb (3.63 kg) Durst wheat malt
    6.0 lb (2.72 kg) Weyermann Rauchmalz
    1.5 lb (0.68 kg) Weyermann caramel wheat malt
    0.25 lb (113 g) Weyermann chocolate wheat malt
    1.5 lb (0.68 kg) Dingeman aromatic malt
    2.0 lb (0.9 kg) Weyermann dark wheat malt
    1.0 oz (28 g) Saaz whole hops, 4% a.a. (60 min.)
    White Labs WLP380 Hefeweizen IV ale yeast
    Reverse osmosis water
    1 tsp calcium chloride, in mash
 

Specifications

    Original Gravity: 1.086
    Final Gravity: 1.022
    ABV: 8.40%
 

Directions

    Use a single decoction mash schedule. Mash in at 127° F (53°C) and hold for 10 minutes. Heat to 146°F (63°C) and hold for 40 minutes. Pull a thick decoction, heat to 162° F (72° C) and hold for 10 minutes, then boil for five minutes. Hold main mash at 158° F (70° C), hold for 10 minutes. Mash out at 168° F (76°C) for 10 min.
    Primary fermentation at 64° F (18°C).