Kitchen sink smoked ale

Source: Tom Everett
Recipe added: 02/18/97
Email: Brewlord95@aol.com

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.

Specifics

Recipe type: Extract
Batch Size: 5 gal
Starting Gravity:
Finishing Gravity:
Time in Boil: 60 min
Primary Fermentation: 2weeks
Additional Fermentation: 2 weeks in keg

Ingredients:

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

Procedure:

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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