Smoked Ale

[Alton_Bee]

Am now starting to think of my next brew with a view to brewing in about 3 weeks time.

I am thinking of brewing an Ale using a quantity of Rauchmalt (apologies for/if spelling error)

Initial thoughts have the recipe starting as:

4 kg Pale Malt
250 gm Crystal Malt
150 gm Black Patent Malt

Thoughts on the Smoked Malt are to use between 500 and 1000 gms with minimal hop additions as want the dominant flavour to be the Smoked Malt. As for the yeast this will be either Nottingham dried Yeast or Yeast slurry from Hogs Back.

As a side note the timing of the brewday is done with a view to taking a bottle of the unfermented wort to the North Hants Brew Club meeting the following Tuesday unless this would not be welcomed.

any thoughts / suggestions on the above will be gratefully received.

[SteveD]

[SteveD]

Am now starting to think of my next brew with a view to brewing in about 3 weeks time.

I am thinking of brewing an Ale using a quantity of Rauchmalt (apologies for/if spelling error)

Initial thoughts have the recipe starting as:

4 kg Pale Malt
250 gm Crystal Malt
150 gm Black Patent Malt

Thoughts on the Smoked Malt are to use between 500 and 1000 gms with minimal hop additions as want the dominant flavour to be the Smoked Malt. As for the yeast this will be either Nottingham dried Yeast or Yeast slurry from Hogs Back.

As a side note the timing of the brewday is done with a view to taking a bottle of the unfermented wort to the North Hants Brew Club meeting the following Tuesday unless this would not be welcomed.

any thoughts / suggestions on the above will be gratefully received.

Hi Vic,

Well, it's a porter looky-likey though not very dark. Be quite tasty I expect. I'd not be afraid of putting more hops in, but only use copper hops, don't make any late or dry additions. You want a bit of hop bitterness which won't mask the smokiness because that's all it is. There won't be much hop flavour if you use all the hops at the start of the boil.

500g or rauchmalt will give you a noticeable but not overpowering smokiness, 1000g will be definitely smoky. I'd go for the bigger ammount, after all, that's the whole point!!

I don't mind tasting unfermented wort..I glugged a bit tonight when making some krausen room in my fv.

Cheers,

Steve

[Alton_Bee]

Hi Steve

having read your thoughts I am inclined to increase the Black Malt to 250 gms and use 1 kg of Rauchmalt.

As for hops am thinking of using 1 oz for 60 mins.

[SteveD]

Depends what alpha acid the hops are. I'd go for 30EBU or so. You need some bitterness or it will be a bit unbalanced - a very mild smoky mild.

[Alton_Bee]

Am just about to draw off the strike water to treat over night prior to brewing this beer tomorrow.

Am going with the following:

3 kg Pale Malt
1 kg Smoked
250 gms Crystal
125 gms Black Patent

Am going with 1 oz of Goldings (5.9 %) for 60 mins of boil - This will give me roughly 26 IBU according to Pro-Mash.

As usual I will be adding some Irish Moss with 15 mins of boil remaining.

I am also going over to Hogs Back tomorrow to pick up some yeast for use in this beer.

[Alton_Bee]

Daab - Not a late night brew session

Just doughed in with the additiuton of 50 gms of Roast Barley as I found some while looking for a container to put the balance of the crystal in.

Sparge Water is now treated and will left to sit for about 2 1/2 hours before starting to be heated.

[Alton_Bee]

Right- this brew session seemed to go OK apart from a small boil over.

Ended up with about 4.4 galloons in the fermenter at a SG of 1.05 giving me 78% eff.

Next time I brew I will possibly do a 2nd batch sparge as currently I draw off the mash liquor followed by 1 batch sparge.

I have bottled a sample of the boiled wort for criticism next tuesday and suspect I will also have a sample of the Primary fermented "beer" also.

[eskimobob]

Any update on this Vic?

I crunched on some smoked malt yesterday for the first time and it had a really smoky-bacon crisp taste to it.

[Alton_Bee]

Moved this into a corny at the weekend so will probably be drinking this in about 10 days time. The taste I had while transfering was lovely so looking forwrd to this...

[UserDeleted]

I've just brewed a beer with 50% Smoked malt . . . . Smelt great in the mash tun, and pretty good while fermenting.

Be Brave Use plenty the results are worth it.