Smoked Oak Cherry Amber. It's called a smoked oak because instead of using smoked malts we decided to smoke the actual oak chips used in the secondary fermentation. It gives a very little smoke finish to the beer.
Fermentables
64% - 2-Row - US
11
37
1
Mash
9% - Munich - Dark 20L - US
1.5
35
20
Mash
6% - Crystal 60L - CA
1
34
60
Mash
3% - Caramel/Crystal 80 - US
0.5
35
80
Mash
19% - Cherry Puree
3.3
36
0
Late
Hops
Centennial
1
Pellet
Boil
60 min(s)
8.9
25.7
Willamette
1
Pellet
Boil
30 min(s)
5
11.1
Willamette
1
Pellet
Boil
10 min(s)
5
5.2
Yeast
White Labs California Ale WLP001
70%
Other Stuff
No other stuff in this recipe
Mash Steps
No mash steps in this recipe
Special Instructions
1.Add 3lbs Cherry Puree to primary after 3 days
2.Oak chips smoked with Cherry wood for 1.5 hours @250 degrees F
3.Add oak chips to secondary (about a hand full). Age in secondary 6 weeks
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