Smoked Pils

This is a Pils that has a hint of smoke similar to a style from a
brewery in Bamberg, Germany. I think the smoke will be a nice
secondary flavor Characteristic to go with the slightly malty and
hopped lager. I've been reading a lot about smoked beers, and this
will be my first effort. Since I couldn't find the Hugh Baird malt on the list, I
substituted American 2 Row for the half pound of Hugh Baird peated
malt in the mash. Let me know what you think. When I get some info from
the Hugh Baird company, I'll go back and plug in the values.

Brewer:	Erik k		Email:	e.mrerikbige@verizon.net
Beer:	Smoked Pils		Style:	German Pilsener
Type:	All grain		Size:	6 gallons
Color:	2 HCU (~3 SRM)		Bitterness:	32 IBU
OG:	1.047		FG:	1.010
Alcohol:	4.8% v/v (3.8% w/w)
Water:	My water chemistry is similar to water in Munich. I will mess with it to get the right PH.
Grain:	8 lb. German Pilsner 8 oz. Belgian CaraVienne 5 oz. American 2-row
Mash:	85% efficiency
	35 minutes at 122 degrees. 30 minutes at 144 degrees. 60 minutes at 154 degrees. Sparge at with 168 degree water to collect 7 gallons.
Boil:	60 minutes	SG 1.040	7 gallons
	1 TSP Irish Moss at 15 minutes.
Hops:	1.5 oz. Tettnanger (4.5% AA, 60 min.) 1 oz. Tettnanger (4.5% AA, 30 min.) 2 oz. Saaz (aroma)
Yeast:	Starter of White Labs WLP800 Pilsner Lager Yeast I was also thinking of using the German Ale/Kolsch Yeast to avoid lagering.
Carbonation:	Rock for 10 minutes at 30 degrees F. @ 24 PSI
Tasting:	Haven't Done it yet. Let me know what you did and what you think.

Recipe posted 10/05/01.