Smoke Screen NHC 2011
Category 22: Smoke-Flavored and Wood-Aged Beer
289 Entries
Sponsored by Alaskan Brewing Co
Randy Scorby, Baker City, OR, Good Libations
2011 NHC Homebrewer of the Year
Gold Medal
“Smoke Screen”
Classic Rauchbier
Ingredients for 5 U.S. gallons (18.93 liters)
6.9 lb (3.13 kg) Weyermann Rauch malt
1.1 lb (498 g) Weyermann pils malt
1.0 lb (454 g) Weyermann
Munich II malt
0.7 lb (317 g) 51° L caramel-Vienna malt
0.1 lb (45 g) Carafa II malt
2.0 oz (57 g) Tettnang hops, 4% a.a. (60 min)
0.3 oz (8.5 g) Tettnang hops, 4% a.a.
(5 min)
Wyeast No. 2633 Octoberfest lager yeast blend starter
forced CO2 to carbonate (2.5 vol)
0.5 tsp Wyeast yeast nutrient (15 min)
Original Specific Gravity: 1.057
Final Specific Gravity: 1.013
Boiling time: 90 minutes
IBUs: 27
SRM: 12
Primary Fermentation: 48 days at 48° F (9° C)
Directions
Single decoction mash schedule. Mash in at 122° F (50° C), hold for 10 minutes. Pull a thick decoction and hold at 154° F (68° C) for 20 minutes, and boil for 10 minutes. Return to main mash and hold at 154° F (68° C) for 40 minutes or until conversion is achieved. Sparge with 168° F (76° C) water.
Runners-Up
Silver Medal: Kelsey McNair, San Diego, CA, Wood-Aged Beer, QUAFF (Quality Ale and Fermentation Fraternity)
Bronze Medal: Sean Gardinier, San Diego, CA Wood-Aged Beer, QUAFF