[This recipe is featured in the November/December 2017 issue of Zymurgy magazine.]
Boeing Smoked Apple Lager (extract) | Other Smoked Beer
- MALTS AND FERMENTABLES
- 8 lb. (3.6 kg) amber malt extract syrup or 6.8 lb. (3.1 kg) dried amber malt extract
- 4 lb. (1.8 kg) apples
- 1.5 oz. (42 g) German Hersbrucker-Hallertau @ 60 (4 HBU/112 MBU)
- 1 oz. (28 g) Crystal pellets @ 20 min (4 HBU/112 MBU)
- 0.5 oz. (14 g) Crystal pellets, dry hop
- German lager yeast, Oktoberfest/Märzen lager yeast, or White Labs Cry Havoc yeast
- ADDITIONAL ITEMS
- 1/4 tsp. (1 g) Irish moss powder
- 3/4 cup (175 mL) corn sugar or 1.25 cup (300 mL) dried malt extract (for bottling)
- Original Gravity: 1.060 (14.7 Brix)
- Final Gravity: 1.014 (3.5 Brix)
- ABV: 5.8%
- IBU: ~22
- SRM: 13
Note: You’ll need a 6-gallon (22.7-liter) or larger fermenter for this brew!
Core apples by removing centers. A grill designed for smoking food is self-explanatory. If you use a charcoal grill, use enough charcoal to provide a low and even heat. Add pieces of fruitwood, maple, oak, hickory, mesquite, or your wood of choice atop the charcoal. Place apples on grill and cover with lid to enable wood to smolder. Leave vents open to keep the charcoal lit and alive. Don’t char the apples, but rather slow cook and smoke them. Remove when soft and lightly browned, yet firm enough to remove from grill. Set aside to cool. Refrigerate for later use, or add to the wort as instructed later in this recipe.
Add malt extract and 60-minute hops to 2 gal. (7.6 L) of water. Bring to a boil. The total boil time will be 60 minutes. When 20 minutes remain, add smoked apples and the 20-minute hops. When 10 minutes remain, add Irish moss. After total wort boil of 60 minutes, turn off the heat. Immerse the covered pot of wort in a cold water bath and let sit for 15–30 minutes or the time it takes to have a couple of homebrews.
Strain out and sparge apples and hops, and direct the hot wort into a sanitized fermenter to which 2.5 gal. (9.5 L) of cold water has been added. If necessary, add additional cold water to achieve a 5.25 gal. (19 L) batch size. Aerate the wort very well.
Pitch the yeast when temperature of wort is about 70° F (21° C). Once visible signs of fermentation are evident, ferment at about 55° F (12.5° C) for about one week or until fermentation shows signs of calm and stopping. Rack from your primary to a secondary and add the hop pellets for dry hopping. If you have the capability, “lager” the beer at temperatures between 35 and 45° F (1.5–7° C) for 3 to 6 weeks. Prime with sugar and bottle or keg when complete. Let condition at room temperature for about a week before storing at colder temperatures.