Smithmeister

Source: Smith Lammers
Recipe added: 02/14/97
Email: lamrs@swbell.net

Hans, Jon, and i particularly liked this although it really does not fit in any "category" of beer we have found. It has a very unique and clean taste to it. It goes well with most types of food, but I thought it fit best with Cajun.

Specifics

Recipe type: All Grain
Batch Size: 5.5
Starting Gravity: 1.060
Finishing Gravity: 1.009
Time in Boil: 60min
Primary Fermentation: Ferment for around 3 weeks

Ingredients:

GRAINS LBS SGC LVBND
Wheat, German Malt 6.0 1.039 1.8
Munich, American 2.0 1.034 12.0
Crystal Light, German 1.0 1.037 2.5
Barley, Roasted .5 1.023 325.0
Cara-pils, American .5 1.033 1.5
Pale, American 2 Row 1.0 1.037 1.8
Corn Sugar .75 1.037 1.0
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Mash Eff.: 70% 11.75 1.060 40.6
HOPS Oz. AAU MIN IBU
Chinook 1.0 11.8 60 52.5
Cascade .5 4.4 30 4.9
Tettnanger .5 4.4 20 3.2
YEAST
Bavarian Weizen Liquid
Gypsum 3 Tbsp
PRIMING 3/4 cup Corn Sugar

Procedure:

Add grains to muslin bag--add bag to 2gal cold water and slowly bring to a boil. Steep grains for 15 min. and add Chinook Hops. Boil lightly for 15 min. Pull out muslin bag and add Cascade Hops. Boil for another 10 min. and add Tettnanger Hops. let boil for 20 more min. Add to 4gal cold water with 3/4 Tbsp Gypsum. Cool liquid to around room temp. and add .75 lbs corn sugar. Pitch Yeast Starter and allow 3 weeks to ferment. Add 3/4 cup corn sugar for priming and bottle or keg. Final Gravity should be around 1.009. Allow 3-4 weeks to age in a cool dark spot and enjoy.

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