The following beer recipe is featured in the September/October 2006 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Jamil Zainasheff of Elk Grove, CA, member of the QUAFF, won a gold medal in Category #22: Smoke-Flavored and Wood-Aged Beer during the 2006 National Homebrew Competition Final Round in Orlando, FL. Zainasheff’s Smoke-Flavored and Wood-Aged Beer was chosen as the best among 104 final round entries in the category.
The following beer recipe is featured in the September/October 2006 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Jamil Zainasheff of Elk Grove, CA, member of the QUAFF, won a gold medal in Category #22: Smoke-Flavored and Wood-Aged Beer during the 2006 National Homebrew Competition Final Round in Orlando, FL. Zainasheff’s Smoke-Flavored and Wood-Aged Beer was chosen as the best among 104 final round entries in the category.
Ingredients:
- 5.5 lb (2.49 kg) Pilsner malt
- 2 lb (0.9 kg) Munich malt
- 5 lb (2.27 kg) Bamberg smoked malt
- 0.25 lb (113 g) melanoidin malt
- 0.75 lb (340 g) 40° L crystal malt
- 0.75 lb (340 g) caramel Munich malt
- 1.3 oz (37 g) Hallertau pellet hops, 4.4% a.a. (60 min.)
- 0.5 oz (14 g) Hallertau pellet hops, 4.4% a.a. (20 min.)
- White Labs WLP 838 Southern German lager yeast
Specifications:
Yield: 6 Gallons (22.7 L)
Original Gravity: 1.061
Directions:
- Mash grains at 154° F (68° C) for 60 minutes. Raise temperature to 168° F (76° C) and mash out for five minutes.
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