Woodford Cherry Smoked Malt Recipe
Make Woodford Cherry Smoked Malt Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Malt Base
Cherry Smoke Flavoring
Hops
Yeast
Water
Method
Malt Preparation
- 1
Malt Selection
Select quality pale malt and crystal malt. Measure 8 cups of pale malt and 2 cups of crystal malt.
- 2
Crushing the Malt
Use a grain mill to crush the malt into a coarse powder, taking care not to turn it into flour.
Cherry Smoking Process
- 3
Preparing Cherrywood Chips
Soak 1 cup of cherrywood chips in water for at least 30 minutes to prevent them from burning.
- 4
Brewing Process
- 5
Mashing
In a large brew kettle, combine the smoked malt with 5 liters of filtered water. Heat the mixture to 65-70°C (149-158°F) and hold for 60 minutes to allow the enzymes to convert starches to sugars.
- 6
Boiling
After mashing, bring the mixture to a boil. Once boiling, add 0.5 cups of bittering hop pellets and boil for 60 minutes.
- 7
Adding Aroma Hops
With 15 minutes left in the boil, add 0.25 cups of aroma hop pellets.
Fermentation
- 8
Cooling and Yeast Addition
After boiling, cool the wort to around 20°C (68°F). Transfer to a fermentation vessel and pitch 1 packet of ale yeast.
- 9
Fermentation Period
Seal the fermentation vessel and let it sit at room temperature for 1-2 weeks or until fermentation is complete.
Bottling
- 10
- 11
Enjoying Your Brew
After carbonation, chill the bottles in the refrigerator and enjoy your Woodford Cherry Smoked Malt beer!
