Fuel Delivery
3x Mr. Heater F271239 One-Stop Universal Gas-Appliance Hook-Up Kit

It’s designed using 1.5″ Steel Square Tube 1/8″ wall thickness. Integrating a fuel rail for all three burners, as well as switched power for the pump. In addition to the stand I’ll be adding some new hardware to my keggels. New false bottom for the mash tun and some recirculation equipment for both the tun and the brew pot.

Starting the boil.

The Story Behind the Recipe

I went to a local brew festival/tasting and had this smoked porter that was just beyond belief on the smoked side. It was like biting into a sausage that had been smoked for hours, nice and dry. Remember I’m describing a porter. In anycase it was over the top, but left a striking memory, and definitely hit upon some flavor notes i liked. I can enjoy a good porter, but much prefer a good pale ale in almost every variety. I’ve probably had a pale ale in almost every variety, chili pepper pale ales, fruit pale ales, spiced pale ales, india pale ales!! (mmmm) but one thing i have never had is a smoked pale ale. So here is my first attempt at a smoked pale ale. It’s currently fermenting away and should be done in about 4 days, I’ll let it sit for another 5 days, and then keg and force carb it. But if plans change I’ll be sure to update or post back here. Enjoy the recipe and photos.

After the boil

Into the fermenter

1.045 on the nose (except i had an 7 gallons of wort pre boil) my efficiency has improved. I turned up the heat and stirred a lot to try and boil off an extra gallon, but i still ended up with about 6 gallons in the fermenter.  Below is what I was aiming for and not the exact recipe I made.

Recipe Overview

Wort Volume Before Boil:     6.00 US gals     Wort Volume After Boil:     5.28 US gals
Volume Transferred:     5.28 US gals     Water Added To Fermenter:     0.00 US gals
Volume At Pitching:     5.28 US gals     Volume Of Finished Beer:     5.02 US gal

Expected Pre-Boil Gravity:     1.045 SG     Expected OG:     1.051 SG
Expected FG:     1.015 SG     Apparent Attenuation:     69.0 %
Expected ABV:     4.7 %     Expected ABW:     3.7 %
Expected IBU (using Tinseth):     43.8 IBU     Expected Color (using Morey):     9.7 SRM

The Recipe

Fermentables
US 2-Row Malt     10.00 lb     81.6 %     3.4     In Mash/Steeped
Belgian Biscuit Malt     1.75 lb     14.3 %     7.3     In Mash/Steeped
Cherry Wood Smoked Malt     0.50 lb     4.1 %     3.8     In Mash/Steeped

Hops
US Columbus(Tomahawk)     11.0 %     0.25 oz     9.5     Bagged Pellet Hops     60 Min From End
US Columbus(Tomahawk)     11.0 %     0.75 oz     21.8     Bagged Pellet Hops     30 Min From End
German Perle     6.5 %     1.20 oz     9.7     Bagged Pellet Hops     10 Min From End
UK Fuggle     3.6 %     1.20 oz     3.0     Bagged Pellet Hops     5 Min From End
US Ahtanum     4.5 %     1.00 oz     0.0     Bagged Pellet Hops     At turn off

Yeast
Wyeast 1945-NeoBritannia

Brewing Instructions

smoked-pale-ale-Instructions

Selected Style and BJCP Guidelines
10A-American Ale-American Pale Ale

Recipe Overview
Wort Volume Before Boil:     6.25 US gals     
Wort Volume After Boil:     5.25 US gals
Volume Transferred:     5.25 US gals 
Water Added To Fermenter:     0.00 US gals
Volume At Pitching:     5.25 US gals     
Volume Of Finished Beer:     5.02 US gals
Expected Pre-Boil Gravity:     1.042 SG   
Expected OG:     1.050 SG
Expected FG:     1.013 SG   
Apparent Attenuation:     72.4 %
Expected ABV:     4.8 %   
Expected ABW:     3.8 %
Expected IBU:     65.0 IBU     
Expected Color (using Morey):     6.5 SRM
Mash Efficiency:     75.0 %
Boil Duration:     60.0 mins
Fermentation Temperature:     64 degF

Fermentables
US 2-Row Malt     8.00 lb     84.2 %     2.7     In Mash/Steeped
US Aromatic Malt     1.00 lb     10.5 %     3.8     In Mash/Steeped
US Caramel 20L Malt     0.50 lb     5.3 %     1.9     In Mash/Steeped

Hops
US Cascade     4.5 %     1.75 oz     25.1     Bagged Whole Hops     60 Min From End
US Cascade     4.5 %     2.00 oz     24.5     Bagged Pellet Hops     30 Min From End
US Cascade     4.5 %     1.00 oz     9.6     Bagged Pellet Hops     20 Min From End
US Cascade     4.5 %     1.00 oz     5.8     Bagged Pellet Hops     10 Min From End
US Cascade     4.5 %     2.00 oz     0.0     Bagged Whole Hops     At turn off

Other Ingredients
Irish Moss

Yeast
White Labs WLP008-East Coast Ale

1007 – German Ale Ferments dry and crisp, leaving a complex but mild flavor. produces an extremely rocky head and ferments well down to 55′ F Flocculation- low
apparent attenuation-
73-73% 55-68′ F
1028 – London Ale Rich, minerally profile, bold and crisp, with some diacetyl production. Flocculation-medium
apparent attenuation-
73-77% 60-72′ F
1056 – American Ale Used commercially for several classic American Ales, This strain ferments dry, finishes soft, smooth, and clean, and is very well balanced. Flocculation-
low to medium
apparent attenuation-
73-77% 60-72′ F
1084 – Irish Ale Slight residual diacetyl and fruitiness: great for stouts, Clean, smooth, soft and full-bodied. Flocculation
medium
apparent attenuation-
71-75% 62-72′ F
1098 – British Ale From Whitbread. Ferments dry and crisp, slightly tart, fruity, and well-balanced. Ferments well down to 65′ F Flocculation
medium
apparent attenuation
73-75% 64-72′ F
1272 – American Ale II Fruitier and more flocculant than 1056, slightly nutty, soft, clean, slightly tart finish. Flocculation-high
apparent attenuation-
72-76% 60-72′ F
1275 – Thames Valley Ale Produces classic  British bitters, rich complex flavor profile, clean, light malt character, low fruitiness, low esters, well balanced Flocculation
medium
apparent attenuation
73-75% 62-72′ F
1335 – British Ale II Typical of British  and Canadian Ale fermentation profile with good flocculating and malty flavor characteristics, crisp finish,  clean, fairly dry,            Flocculation-high
apparent attenuation
73-76% 63-75′ F
1318 – London Ale III From traditional London brewery with great malt and hop profile, True top cropping strain, fruity, very light, soft balanced palate, finishes slightly sweet. Flocculation-high
apparent attenuation
73-75% 64-74′ F
1728 – Scottish Ale Ideally suited for Scottish-style ales, and high gravity ales of all types Flocculation-high
apparent attenuation
69-73% 55-75′ F
1338 – European Ale From Wissenschaftliche in Munich. Full bodied complex strain finishing very malty. Produces a dense  rocky head during fermentation Flocculation-high
apparent attenuation
67-71% 62-72′ F
1214 – Belgian Ale Abbey-style top-fermenting yeast, suitable for high-gravity beers,  estery. Flocculation-
medium
apparent attenuation
72-76% 58-78′ F
1388 – Belgian Strong Ale Robust flavor yeast with moderate to high alcohol tolerance.  Fruity nose and palate, dry tart finish. Flocculation-low
apparent attenuation
73-77% 65-75′ F
1742 – Swedish Ale
(1187) Stark beer Nordic-style yeast of Scandinavian origin, floral nose, malty finish Flocculation-high
apparent attenuation
68-72% 64-74′ F
1762 – Belgian Abbey Yeast II High  gravity yeast with distinct warming character from ethanol production, Slightly fruity with dry finish. Flocculation
medium
apparent attenuation
73-77% 73-77′ F
1968 – London ESB Ale Highly flocculant top-fermenting strain with rich, malty character and balanced fruitiness. This strain is so flocculant that additional aeration and agitation  is needed. An excellent strain for cask-conditioned ales Flocculation-high
apparent attenuation
67-71% 64-72′ F
2565 – Kolsch A hybrid of ale and lager characteristics.  This strain develops excellent MALTINESS with subdued fruitiness, and a crisp finish. Ferments well at moderate temperatures. Flocculation-low
apparent attenuation
73-77% 56-70′ F
LAGER YEAST

2007 – Pilsen Lager A classic American pilsner strain, smooth, malty palate. Ferments dry and crisp. Flocculation-
medium
apparent attenuation
71-75% 48-56′ F

2035 – American Lager Not a Pilsner strain.  Bold, complex and aromatic. producing slightly diacetyl. Flocculation-
medium
apparent attenuation
73-77% 48-58′ F

2042 – Danish Lager Rich, dortmund-style, crisp, dry finish. Soft profile accentuates the hop characteristics. Flocculation-low
apparent attenuation
73-77% 46-56′ F

2112 – California Lager Particularly suited for producing 19th century-style West Coast beers.  Retains lager characteristics temperatures up to 65′ F and produces malty, brilliantly clear beers. Flocculation-high
apparent attenuation
67-71% 58-68′ F

2124 – Bohemian Lager A pilsner yeast from the Weihenstephen. Ferments clean and malty, with rich residual maltiness in full gravity pilsners. Flocculation-
medium
apparent attenuation
69-73% 48-58′ F

2206 – Bavarian Lager Used by many German breweries to produce rich, full-bodied,malty beers Flocculation-
medium
apparent attenuation
73-77% 46-58′ F

2247 – European Lager II Clean dry flavor profile often used in aggressively hopped pilsner.  Clean, very mild flavor , slight sulpher production, dry finish. Flocculation- low
apparent attenuation
73-77% 46-56′ F 2272
North American Lager Traditional culture of North America and Canadian lagers and light pilsners. Malty finish. Flocculation-high
apparent attenuation
70-76% 52-58′ F

2278 – Czech Pils Classic pilsner strain from the home of pilsners for a dry, but malty finish.  The perfect choice for pilsners and bock beers. Sulpher produced during fermentation, dissipates with conditioning. Flocculation-
medium to high
apparent attenuation
70-74% 50-58′ F

2308 – Munich Lager A unique strain, capable of producing fine lagers.  Very smooth, well-rounded and full-bodied. Flocculation-
medium
apparent attenuation
73-77% 48-56′ F
WHEAT YEAST

3068 – Weihenstephen Weizen Unique top-fermenting  east which produces the unique and spicy weizen character, rich with clove, vanilla and banana.   Best results are achieved when fermentation are held around 68′ F Flocculation-low
apparent attenuation
73-77% 64-75′ F

3333 – German Wheat Subtle flavor profile for wheat yeast with sharp tart crispness, fruity, sherry-like palate. Flocculation-high
apparent attenuation
70-76% 63-75′ F

3787 – Trappist High Gravity Robust top cropping yeast with phenolic character. Alcohol tolerance to 12% . Ideal for Biere de Garde. Ferments dry   with rich ester profile. and malty palate. Flocculation
medium
apparent attenuation
75-80% 64-78′ F

3942 – Belgian Wheat Estery low phenol producing   yeast from small Belgian brewery. Apple and plum like nose with dry finish Flocculation-
medium
apparent attenuation
72-76% 72-76′ F

3944 – Belgian Whitbier A tart, slightly phenolic character capable of producing  distinctive withbiers and grand cru-style ales alike. Alcohol tolerant Flocculation-
medium
apparent attenuation
732-76% 62-75′ F
WYEAST BLENDS

3056 – Bavarian Wheat Blend of top-fermenting ale and wheat strains producing mildly estery and phenolic wheat beers. Flocculation-
medium
apparent attenuation
73-77% 64-74′ F

1087 – Wyeast Ale A blend of the best ale strains to provide quick starts, good flavor and good flocculation. T he profile of the strains provides a balanced finish for British and American style ales Flocculation
good
apparent attenuation
71-75% 64-72′ F

2178 – Wyeast Lager A blend of  Brewers Choice(TM) lager strains for the most complex flavor profiles.  For production of classic pilsners to full-bodied “bock” beers Apparent attenuation
71-75% 48-58′ F

3278 – Belgian Lambic Blend Belgian lambic-style yeast blend with lactic bacteria.  Rich earthy aroma and acidic finish. Suitable for gueze, fruit beers, and faro Flocculation-
low-medium
apparent attenuation
65-75% 63-75′ F