All Grain HomeBrew Recipe for an Old World Smoked Strong Ale
Profile: An ancient ale recipe dating back to the 1500′s which was reportedly brewed by a King’s master brewer. The recipe was a heavily guarded secret until the King was captured and held for ransom, in trade for the recipe. The recipe was found buried in the rubble of an old stone castle in Northern Germany, and has been modernized to the best of our ability. Commercially smoked malt replaces wood-fire dried malt.
The beer has a rich reddish-brown color and intense aromas of smoke and earthy hops. Medium-bodied with flavors of sweet and toasted malts, dank earthy hops, and smoke. The finish is smooth and balanced with moderate bitterness.
5 lbs Oak-Smoked Wheat Malt (Weyermann)
2 lbs Beechwood Smoked Malt (Weyermann)
4 lbs. Munich Light Malt
2 lbs Vienna Malt
1 lb Abbey Malt (Weyermann)
12 oz. CaraRed (Weyermann)
4 oz. Chocolate Rye
4 oz. CaraMunich
2 oz. East Kent Goldings 5%a, 60 minutes
1 oz. East Kent Goldings 5%a, 30 minutes
1 oz. East Kent Goldings 5%a, 10 minutes
Other: 1 lb of rice hulls to help with sticky wheat mash
Dry-Hops: 2 oz. East Kent Goldings
Mash all grains with rice hulls for 1 hour at 152 degrees.
Sparge at 170 degrees.
One hour boil with hop regimen above.
Ferment at 63-68 degrees.