Smokey the Manbearpig - Classic Style Smoked Beer

Recipe Info
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Smokey the Manbearpig

by on
All Grain
5 Gallon(s)
6.5 Gallon(s)
60 min
75%
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The Smoked version of Big Wood Porter.

Fermentables
% lb fermentable ppg   L   usage  
68% 8 Maris Otter Pale - UK 38
3°		 Mash
13% 1.5 Oak Smoked pale wheat 40
3°		 Mash
6% 0.75 Caramel/Crystal 60 - US 36
60°		 Mash
4% 0.5 Chocolate Malt - US 34
375°		 Mash
4% 0.5 Carapils - Dextrine Malt - US 33
1°		 Mash
4% 0.5 Pale Chocolate - UK 32
200°		 Mash
11.75 lb

Hops
oz variety type usage time AA   IBU  
0.5 Nugget Pellet Boil 60 minutes 12.3 20.2
0.5 Tettnang Pellet Boil 15 minutes 4.4 3.6
1 oz IBUs calculated using the Tinseth formula

Hop Summary
oz variety type AA
0.5 Nugget Pellet 12.3
0.5 Tettnang Pellet 4.4
1 oz  

Yeast
name attenuation  
Fermentis Safale US-05 81%
 

Other Stuff
amount unit name usage
12 floz Bourbon Secondary
1.5 oz Medium toast oak cubes Secondary
2 each Vanilla Bean Secondary
 

Mash Steps
type heat temp °F time
Saccharification Rest Infusion 154 60 minutes
Batch sparge Infusion 170 5 minutes
 

Special Instructions
  1. Soak oak cubes and diced vanilla beans in Bourbon 1 week
  2. Add drunken cubes and beans to secondary one more week
  3. Bottle with 3.33 oz. corn sugar
  4. Age 4 weeks minimum
  5. Use Makers Mark Bourbon if possible
  6. Fawcett English pale chocolate malt from Northern Brewer 180-250L
  7. Dark chocolate malt was Simpsons English chocolate 375-450L
  8. Original oak amount was 2 oz. This recipe modified because of judges comments

Recipe Facts

Smokey the Manbearpig
Classic Style Smoked Beer
5.00 Gallons Liters
6.50 Gallons Liters  @  60  min
1.066
1.013
28.6° SRM
75%
23.8 IBU (tinseth)
0.36
6.9% ABV
222 per 12oz
Beer Xml How are these calculations made?