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Bush Monkey Ale
I had a request to post this recipe, which my kids say is one of my best. It also gives me a chance to tell a little story. 
When I was a lad of 21, I worked for a sawmill in northwestern Montana. One autumn I was a "Bush Monkey". We cleared the sides of the newly bulldozed logging roads, according to US Forest Service specifications. The days were crisp and long, spent with a chainsaw, lots of pulling, piling, and burning.
We had a pet raven, I don't remember if we adopted him, or he us. He had been injured and couldn't fly, so we shared our lunches with him. He met us each morning and followed us about.
The days ended with a cold beer and a long 4 wheel-drive ride back to the mill.
This is a dark, smokey, but not heavy, beer that reminded me of those days.
Partial Mash Recipe (5-1/2gal) -
1# each - Crystal Malt 60, Peat Smoked Malt, Roasted Barley
2# Light DME
1# Amber DME
2-3/4# Honey
1 oz East Kent Goldings 6.9% AA (60 min)
3/4 oz Mt. Hood 3.5% AA (30 Min)
1/4 oz Mt. Hood 3.5% AA (1 min.)
White Labs 051 California Ale
Step Mash Grains- 1-1/2 gal water
120F - 30min, 150F - 15min, 158F - 15min, mash out @ 170F, sparge with 1-1/2gal @ 170F
Boil- Bring to boil, add DME, honey, & boiling hops
Follow hop schedule
I cooled to 80F, strained into fermenter, rinsed the hops into the fermenter w/ cold water.
Add cold water to 5-1/2 gal.
Pitch yeast.
OG 1.052
FG 1.012
Color- 24 SRM
Bitterness - 26 IBU
ABV - 5.2%
So there ya go. Doesn't seem to last very long around here.
sounds tasty. I love smoked beers but have never experminented making them myself.
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