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St. Charles Smoked Beer

5 gallons/19 L, partial mash; OG = 1.058; FG = 1.015; IBU = 10; SRM = 6; ABV = 5.7%

Ingredients:

6.6 lbs. (3 kg) Coopers Wheat malt extract
1.0 lb. (0.45 kg) buckwheat honey (2 min.)
1.0 lb. (0.45 kg) alderwood home-smoked malt
1/2 lb. (0.23 kg) wheat malt
1/4 lb. (0.11 kg) flaked wheat
4.4 AAU Hallertauer pellet hops (30 min.) (1 oz./28g of 4.4% alpha acids)
1 vial White Labs California Ale yeast (WLP001)

Step by Step:

Mash grains at 155 °F (68 ºC) for 30 minutes. (You will need about a gallon (3.8 L) of water to mash these grains.) Strain, add water to normal boil level, add malt extract and hops. (The larger the volume of your boil, the lighter colored the beer will be.) Gently boil for 30 minutes. Add honey in the last 2 minutes of the boil. (Be sure it dissolves completely.) Cool wort to room temperature, pour into fermenter and top up to 5 gallons (19 L), if necessary. Pitch yeast and ferment at ale temperatures.