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Old 03-22-2010, 01:43 AM   #1
kyleobie
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Default Smoked Amber recipe

I've never used smoked malt before, but my GF and I had a Rauchbier. She's hinted at something similar. But with summer approaching, I'd like to tone it down into a session beer, and put together this recipe today for an American Amber.

7.85 lb American 2 row
1 lb Cherrywood Smoked Malt (Briess)
1 lb Biscuit
1 lb Crystal 80L
.5 oz Roasted Barley

1 oz Sterling - 60 min
1 oz Williamette - 15 min
1 oz Williamette - 5 min

Wyeast 1764 - Rogue Pacman

OG: 1.053
FG: 1.011
ABV: 5.48%
IBU: 30
SRM: 14

Anybody had any experience with smoked malt in a smaller beer? How much is too much?

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Last edited by kyleobie; 04-19-2010 at 02:43 AM.
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Old 03-22-2010, 11:33 PM   #2
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I actually just brewed a smoked amber. Good call on the willamette hops- they go well in there.

I used 6 oz rauch malt in 5 gallons, and that was just enough to identify a smoky aroma and flavor without defining the beer. It sounds like you're shooting for more smoke character, though, so a pound might well be appropriate.

Let us know how it goes!

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Old 03-23-2010, 12:11 AM   #3
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Sweet, dude. What was your grain bill?

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Old 03-23-2010, 12:38 AM   #4
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I think you will find the Briess smoke malt not enough at 1lb. I have won 2 first place wins with my porter with that malt and both times they wished it had a little more smoke.

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Old 03-23-2010, 12:53 AM   #5
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I will be smoking a pound or two of 2-row to be used in a RyePA recipe I am working on, I was thinking of about 15% of the grain bill to start. Any suggestions on a good percentage to lend a smokey character as opposed to a dominating flavor?

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Old 03-23-2010, 01:07 AM   #6
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Interesting comments. Too much? Not enough? Sounds like I may just have to experiment.

I'm with you, azscoob. I'm looking for smokiness to define my beer, but not dominate it. Let me know what you decide.

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Old 04-12-2010, 02:45 AM   #7
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Any tasting notes on the Briess Cherrywood? I just recently brewed a Smoked Amber with this grain at 25% and all Cluster hops. I sampled when transferring to secondary and am a little scared it was too much. Does it mellow with aging? I was thinking about dry hoping to mask / blend the smoke with more hop aroma.

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Old 04-12-2010, 02:53 AM   #8
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As someone who's been to the Schlenkerla in Bamberg over 100 times I can tell you that 1 lb is not enough.

I made a Rauchbier earlier and only used 1 lb of rauchmalz. I wished I'd used two.

I just racked Smoked Amber where I used 2 lbs. There is a definite smoke flavor with a light body to the beer.

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Old 04-14-2010, 12:23 AM   #9
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Interesting... well, I just ordered my grain bill, and went with a lb. Maybe I should have done two! Oh well. I'll let you all know how it goes.

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Old 04-14-2010, 01:08 AM   #10
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<-- my recipe pulldown has some pics of a rauchbier I made with cherrywood and beechwood. It was just smoky enough. I think it was perfect. It is a smokebeer with an octoberfest base recipe.

I've also made a smokebeer with only beechwood, but the cherrywood is better (IMO). It does take more because, although the cherrywood smells strongly of sweet bacon, it produces a smaller flavor in the final beer. That is my experience.

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