The following beer recipe is featured in the September/October 2017 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Shane Meyers of Wadsworth, OH, member of the Society of Akron Area Zymurgist, won a gold medal in Category #26: Smoke-Flavored & Wood-Aged Beer during the 2017 National Homebrew Competition Final Round in Minneapolis, MN. Meyers’s Smoke-Flavored & Wood-Aged Beer was chosen as the best among 482 final round entries in the category.
The following beer recipe is featured in the September/October 2017 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Shane Meyers of Wadsworth, OH, member of the Society of Akron Area Zymurgist, won a gold medal in Category #26: Smoke-Flavored & Wood-Aged Beer during the 2017 National Homebrew Competition Final Round in Minneapolis, MN. Meyers’s Smoke-Flavored & Wood-Aged Beer was chosen as the best among 482 final round entries in the category.
Ingredients:
- 5 lb (1.81 kg) oak-smoked wheat malt
- 4 oz (113 g) rice hulls
- 0.28 oz (8 g) Magnum hops, 12.3% a.a. (60 min.)
- 1 oz (28 g) Saaz hops, 3.5% a.a. (20 min.)
- 1 oz (28 g) Saaz hops, 2.5% a.a. (5 min.)
- 1 pack Fermentis Safale US-05 Whirlfloc
- 125 g (4.4 oz) table sugar for bottle priming
Specifications:
Yield: 4.25 gallons (16 L)
Original Gravity: 1.028
Final Gravity: 1.008
Directions:
Mash in at 136°F (58°C) and hold for 20 minutes. Raise to 148°F (64°C) and hold another 20 minutes. Raise to 156°F (69°C) and hold 45 minutes. Prime with 125 g table sugar per 4.125 gallons to achieve 3 vol. (6g/L) CO2. Primary Fermentation: 13 days at 66°F (19°C).
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