Smoked red ale recipe
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Smoked red ale recipe
Hi all, I want to make a smoked red ale and came up with this recipe, can you let me know what you think please.
Brew length 23l
Og 1.041
Fg 1.010
ABV 4.1%
IBU 22.3
BU:GU 0.54
EBC 19.7
Mash @ 66C for 90 mins
Boil 90 mins
MO 2.722 kg
Smoked malt 0.870 kg
Med crystal 0.629
Chinook (10.5% AA) 18g all of boil
Cheers!
Brew length 23l
Og 1.041
Fg 1.010
ABV 4.1%
IBU 22.3
BU:GU 0.54
EBC 19.7
Mash @ 66C for 90 mins
Boil 90 mins
MO 2.722 kg
Smoked malt 0.870 kg
Med crystal 0.629
Chinook (10.5% AA) 18g all of boil
Cheers!
- seymour
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Re: Smoked red ale recipe
64.5% Maris Otter, 20.5% Smoked Malt, 15% Crystal Malt with Chinook hops?! Oh my god that looks delicious. Promise me you'll use an English or Scottish yeast!
I would order a pint of that on my way home TODAY! Can't wait to hear how it turns out.
My only concern would be the strength of your smoked malt. If it's super-smoky, that's a high percentage. I can only use 5-6% of my crazy smoke malt. If your malt is less-smoky, you're good to go. Some German recipes call for 100% smoked malt.
I would order a pint of that on my way home TODAY! Can't wait to hear how it turns out.
My only concern would be the strength of your smoked malt. If it's super-smoky, that's a high percentage. I can only use 5-6% of my crazy smoke malt. If your malt is less-smoky, you're good to go. Some German recipes call for 100% smoked malt.
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Re: Smoked red ale recipe
Blimey Seymour, is it that good?
This is the smoked malt I'm going to use http://www.the-home-brew-shop.co.uk/aca ... Fp9E4jfWK0
The yeast will be Gervins (GV12) English ale yeast
Thanks for your reply!
This is the smoked malt I'm going to use http://www.the-home-brew-shop.co.uk/aca ... Fp9E4jfWK0
The yeast will be Gervins (GV12) English ale yeast
Thanks for your reply!
- seymour
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Re: Smoked red ale recipe
Hell yeah, man. Go for it!
That's beechwood-smoked German rauchmalt. Even so, some batches are stronger than others. Only one way to find out. If the final beer is too smoky at first, just age it to tone down. Purists would say the Chinook needs time to tone down anyway. I bet it'll be great right away though.
Your Gervin/Nottingham yeast will be fine. Better than Chico/American Ale/Sierra Nevada, etc. If you wanna splurge, the McEwans strain (White Labs WLP028 or Wyeast 1728) would be divine.
Cheers!
That's beechwood-smoked German rauchmalt. Even so, some batches are stronger than others. Only one way to find out. If the final beer is too smoky at first, just age it to tone down. Purists would say the Chinook needs time to tone down anyway. I bet it'll be great right away though.
Your Gervin/Nottingham yeast will be fine. Better than Chico/American Ale/Sierra Nevada, etc. If you wanna splurge, the McEwans strain (White Labs WLP028 or Wyeast 1728) would be divine.
Cheers!
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Re: Smoked red ale recipe
Thanks Seymour,
I'll be making it in 3 weekends time!
Regards!
I'll be making it in 3 weekends time!
Regards!
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Re: Smoked red ale recipe
Should be good, just make sure the smoked malt is fresh.
I'm just here for the beer.
- seymour
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Re: Smoked red ale recipe
Please tell us more about that...Rookie wrote:Should be good, just make sure the smoked malt is fresh.
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Re: Smoked red ale recipe
I made a smoked porter a few years ago with rauch malt that I'd had a long time and there was no smoke in the beer which I took to mean the smokiness had faded, but thinking more about it recently it might have been that I needed more. I ended up adding some smoky tea at bottling.seymour wrote:Please tell us more about that...Rookie wrote:Should be good, just make sure the smoked malt is fresh.
I'm just here for the beer.
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Re: Smoked red ale recipe
I've received the Rauchmalt grain and couldn't resist opening it to have a sniff.
Bit surprised at the lack of smokiness!
Do you think 20.6% of grain bill is enough or should I up it?
I do want to taste the smoke!
Cheers
Bit surprised at the lack of smokiness!
Do you think 20.6% of grain bill is enough or should I up it?
I do want to taste the smoke!
Cheers
- seymour
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Re: Smoked red ale recipe
Everyone's probably sick of hearing about it, but 5% has been too smoky in some of my own brews. So, even if your smoked malt is fairly tame, 20.6% is a huge percentage from my perspective. Then again, some German alt recipes call for 100%, so it's really your personal choice.
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Re: Smoked red ale recipe
Only one thing for it…
Make it and change it if necessary.
Gonna make it next weekend.
Make it and change it if necessary.
Gonna make it next weekend.
Re: Smoked red ale recipe
I used 500g of that exact malt in a porter (my second AG brew) and it had a nice hint of it but not that much but the darker grains likely overpowered it, I can't comment any further as I cannot imagine a very smokey beer but wish you luck and hope this helped at least slightly.
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Re: Smoked red ale recipe
Well it's made!
Went really well, hit all the targets. Tasted first runnings, as smooth as Galaxy chocolate!
Couldn't taste the smoke though so hopefully it'll come out after the fermentation.
This is the first brew where I've treated the water after getting a report from Murphy's so an addition of DWB went into the mash.
Looking forward to the end result!
Went really well, hit all the targets. Tasted first runnings, as smooth as Galaxy chocolate!
Couldn't taste the smoke though so hopefully it'll come out after the fermentation.
This is the first brew where I've treated the water after getting a report from Murphy's so an addition of DWB went into the mash.
Looking forward to the end result!
- seymour
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Re: Smoked red ale recipe
Nice work, can't wait to hear how it turns out!
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Re: Smoked red ale recipe
Oh, and those Chinook hops...
What a beautiful smell they have!!
Cor blimey!!!
What a beautiful smell they have!!
Cor blimey!!!