So I came up with the idea to brew a smokey, slightly salty brown ale!
My only experience with smoked malts has been using peated malt in a Scotch Ale. I know that the other smoked malts are much different, so let me know if you have a sense if there is too much or too little smoke in here. I don't want the smoke to be over-powering. Also, if you have any experience adding salt to your beer, let me know! I'm going to add about tbsp during the boil and adjust at bottling, if necessary.
Hoping to brew this sometime next week.
Batch Size: 5 gallons
Boil Length: 60 minutes
Mash Efficiency: 63%
Yeast: Safale S-04 (harvested from recent Barleywine)
9 lbs Maris Otter 3L (66%)
3 lbs Smoked Malt (2# Beechwood, 1# Cherrywood) 9L (22%)
12 oz Caravienna 22L (5%)
1 lb Brown Malt 65L (6%)
3 oz Carafa Special III (1%) Note: added late in mash for color
1.5 oz Fuggles 5.1% AA 60 minutes
0.5 oz Fuggles 5.1% AA 20 minutes
0.75 oz Salt (a bit over a tbsp)
-Mash for 60 minutes @ 155 degrees F with 1.4 qt/lb
-Mash-out at 165 degrees F
"In brewing, as in all things, good things come to those who....................................wait"
Secondary: English Barleywine
Bottles: Secret Ingredient #1 (Belgian Trippel), Zappocalyspe (Absinthe IPA)