Smoked Dark Ale



A dark ale with a subtle smokey flavour and a slight chilli bite. Something to warm you up on the cold winter days.

Est ABV: 5.5%
Est IBU’s: 30
Est SG: 1.058
Est FG: 1.016

MALTS FOR THE MASH:
3.6 kg Maris Otter
900g Light Munich
350g Chocolate Malt
280g Smoked Malt

Combine 12 litres of 72°C water (strike temp) and the malts in the Mash-Tun. Rest at 66°C for 60mins. Add 10 litres of boiling water to raise to 75°Cand rest for 20 minutes. Recirculate and run-off. Sparge with 10 litres of 75°C water.

HOPS FOR THE BOIL:
30g Northern Brewer (8.5% AA) (60min boil)
Optional: 50g Deseeded, Dry Chilies (5min Boil)
30g Northern Brewer(8.5% AA) (0min boil)

FERMENTATION:
Cool the wort and start fermentation as close as possible to 18°C, preferably with Wyeast – 1187 Ringwood Ale yeast.

Beer

Mead

Spirits