Kitchen sink smoked ale
Source: Tom Everett
Recipe added: 02/18/97
I'm just starting to try this but it came out pretty damned
smooth. I like it and my friends do too. Not as harsh as
some smoked ales I've tried. It comes out as a dark brown to porter color.
Recipe type: Extract
Batch Size: 5 gal
Time in Boil: 60 min
Primary Fermentation: 2weeks
Additional Fermentation: 2 weeks in keg
- 6.6 pounds light malt extact
- 2 pounds smoked pale malt(used the presoked thats available)
- .5 pounds chocolate malt
- .5 pounds crystal malt (40L)
- .5 pounds Special B malt
- 1 ounce perle hops
- .25 ounce chinook hops
- american ale yeast
- priming sugar
Steep grains in 154F water for 90 minutes.
Add extract and hops and increase to a boil.
Boil for one hour.
Cool and strain the wort and pitch yeast.
Ferment to completion.
(It took two weeks with a liquid starter yeast.)
Bottle or keg and age for two weeks.
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