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2015 Smoke and wood aged beer

Hand entered via Zymurgy Magazine

5.3 Gallons
90 minute boil
24.1 IBU
22.7 SRM
1.101 OG
1.019 FG

13.68 lbs Pilsner
2.74 lbs Munich
0.875 lbs Aromatic malt
0.875 lbs Caramunich malt
0.437 lbs Melanoiden
0.473 lbs Wheat Malt
0.875 lbs Cane Sugar

2 oz Hallertauer Mittelfrueh @ 60

Monastery Ale (WLP500)

Mash at 153 F

Mash at 153°F (67°C) for 60 minutes with 1.2 quarts of water per-pound of grain. Fly sparge until a pre-boil volume of 7.85 gallons (29.7 L) is achieved. Boil for 90 minutes, post boil volume 6.1 gallons (23 L). Chill to 64°F (18°C) and run final fermentation volume of 5.25 gallons into fermenter. Pitch large, healthy yeast starter.

Note: The above recipe was scaled up to a batch volume of 65 gallons (246 L), brewed on my club’s equipment so as to make enough wort to fully fill a freshly emptied Heaven Hill oak bourbon barrel, where it aged for more than 200 days. The final oak-aged beer was then blended with aged but un-oaked beer to attain the final beer profile.


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