[This recipe is featured in the November/December 2017 issue of Zymurgy magazine.]
Boeing Smoked Apple Lager (all-grain) | Other Smoked Beer
- MALTS AND FERMENTABLES
- 10 lb. (4.5 kg) Vienna-style malt or light 8-10 L Munich-style malt
- 5 lb. (2.27 kg) apples
- 8 oz. (227 g) crystal malt 40° L
- 1 oz. (28 g) German Hersbrucker-Hallertau @ 60 min (4 HBU/112 MBU)
- 0.75 oz. (21 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 the crushed malt to 10.5 qt. (10 L) of 143° F (61.5° C) water and mix well. The temperature will stabilize between 130° and 135° F (54.5–57° C). Add heat if necessary and hold the temperature at about 133° F (56° C) for 30 minutes. Don’t worry about a 3–5° F (2–3° C) temperature drop during this time.
Then add 5 qt. (5 L) of boiling water to this mash. This will raise the temperature to about or just below 155° F (68° C). Hold at about 155° F (68° C) for 30 to 45 minutes, stirring occasionally. Complete conversion by raising the temperature to 158° F (70° C) and holding for 10 to 20 minutes or until an iodine test indicates complete conversion. Then add more heat to raise the temperature to 167° F (75° C). Then pour mash into your lauter tun and sparge with 2.5 gal. (9.5 L) of water at 170° F (76° C). The volume of the wort before boiling should be about 5.5 gal. (21 L).
Bring the sweet wort to a boil, add the 60-minute hops, and boil for 40 minutes. Then add the smoked apples and flavor hops and boil for another 10 minutes. Then add the Irish moss and boil for a final 10 minutes. Cool the wort to about 70–75° F (21–24° C). This can be done simply by immersing the brew pot (with lid on) in a bath of cold running water for about 30 to 45 minutes. Other means of chilling can be used if desired.
Strain, sparge, and transfer immediately to your primary fermenter. The final primary batch size is 5.25 gallons (20 L). If necessary, add additional cold water to achieve this volume. 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.