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Smoke-flavored/wood-aged beer is a category of beers with smokey qualities and woody or barrel-aged characteristics. Smoked malts, barrels, wood chips and staves are all used to achieve the smoke and/or wood characteristics. The level of smoke and wood qualities varies.
Use triple filtered tap water. Mash at 129 °F (54°C) with 9 gallons (34 L) …More
Single infusion mash at 155 °F for 120 minutes. Add lactose last 20 minutes of …More
Use a sequence of step infusions that end in a full-volume, no-sparge mash: 126°F (52°C) …More
Mash all grains except roast barley and chocolate malt at 156°F (58°C) for 45 minutes. …More
Target 55 ppm Calcium, 87 ppm Chloride, and 43 ppm sulfate using Calcium Chloride and …More
Target Water Profile: Ca2 18 ppm; Mg2 7 ppm; Na 27 ppm; Cl 68 ppm; …More
Single infusion mash at 148°F (64°C) for 90 minutes, mash out at 168°F (76° C). …More
Mash grains at 156° F (69° C) for 60 minutes. The high mash temperature, caramel …More
Heat 1.5 gallons (5.7 L) water to 172° F (77.5° C) and then add crushed …More
A step infusion mash is employed to mash the grains. Add 11 quarts (10.5 L) …More
Mash in at 152° F (67° C) for 60 minutes. Collect runoff and heat wort …More
Note: You’ll need a 6-gallon (22.7-liter) or larger fermenter for this brew! Core apples by removing centers. …More