Brew10: Smoked Ale

http://www.tedbrews.com/2008/06/smoked-amber-ale.html
http://www.homebrewtalk.com/f77/rogue-smoke-ale-clone-54890/

Single Infusion Mash (152, 60+ mins)

Equipment: Mash tun (6 quart crockpot, nylon bag), Lauter tun (8 quart & 4 quart sparge pots, strainer/steamer), Boil pot (20qt pot), Fermenter (2 gallon bucket), Airlock, Hydrometer, Idophor, Thermometer, wort chiller (1 frozen gallon bottle, 34qt pot, 8qt pot, ice), strainer, ruler, stirring spoon, scale, pint measuring cup

Recipe:

2.5 gallons kenmore filtered water

Target: 1.75 gallons wort, OG: 1.055

1 lb 12 oz (1.75 lb) 2-row base

4.8 oz (0.3 lb) Crystal 80

4.8 oz (0.3 lb) Cherry wood smoked malt
3.1 oz honey at 10 mins

IBUs: ~26

0.3 oz EK Goldings (5%) at 60 mins
0.13 oz Cascade (7.5%) at 60 mins

Yeast: Windsor Dry Ale Yeast (11g)

Steps:
Crush grain

1. Spray some water on grain and let soak for a few minutes
2. Put 8-12 oz of grain in santha
3. Run for 1-3 minutes (at least 1 minute, but not much more than 3 should be needed)

Mash:

1. If boiling prepare bath with 2 gallon ice
1. Skipped this
2. Heat Mash tun
3. Prepare strike water. Using ratio 1.5 qt/lb, 3.5 qts water to 165  F
1. Strike water closer to 170F
4. Temper in grains with strike water
1. Mash at ~151 to start!
5. With thermometer, maintain mash temp
1. Set crockpot to warm (water did dip to around 149F by the end)
6. Stir mash every so often
7. Prepare sparge water: ~175 F at .5qt/lb water loss to grain, 1.2 qts loss, 4.7 qts water, round up to 5
8. At end of mash, scoop wort over grains into lauter (4qt pot). When pot is full, pour wort into boil pot. Repeat.
9. Measure gravity.
1. 1.060 for 0.5 gallon
2. Hydrometer broke!
10. While measuring gravity and wort volume, sparge into secondary pot until reaching sparge wort amount or 1.75 gals wort in boil
1. Continued to sparge while boiling

Boil:

1. Bring wort to rolling boil
1. Stove had to go to 8; didn't reach rolling boil across whole wort
2. 20qt pot does not work on this stove!
2. Once wort has reached boil, pull 4 oz and chill to 90s F in water bath
1. Skipped this
3. Add hops according to schedule
4. Rehydrate yeast by pouring chilled wort over it. Shake to mix and measure/split mixture into 2 for fermenters
1. Skipped this
5. With a 10-15 minutes left in boil, sanitize fermenter, airlock, wort chiller, strainer
6. Near end, add extra water to reach target brew amount if needed
1. Added to get to 5.5" on 20qt pot
7. Finish boil at 60 mins
8. Chill wort in bath using ice bath and ice submersed pot
1. Took ~40 mins
2. Chilled to final: ~78F
9. Measure OG
1. Could not
10. Pour and strain wort into second
11. Pitch yeast
12. Cap with airlock/blowoff tubes