Smoked Malt/Belma SMaSH?
I just bought some Belma hops, and somehow while reading the description I thought "Smoke?" So now I think I'd like to do a smoked malt/Belma SMaSH, but I'm wondering if 100% smoked malt would be too much. It seems like a lot of the other smoked IPAs on the site use <50%, but I'm a big fan of the SMaSH, and generally like smoked beers.
I would be brewing BIAB/No-Chill, so my hop additions are adjusted accordingly, but here's what I get with BrewTarget:
5.5 gallons, 75% efficiency
13 lb Smoked Malt
1.5 oz Belma (12.1% AA, leaf), FWH (calculated as 30 min)
1.5 oz Belma, Cube Hop (calculated as 20 min)
3 oz Belma, Dry-hop
FG: 1.016 (probably a little lower)
Feedback would be most welcome!
Okay, changed up the grain:
5 lb Briess Cherrywood Smoked Malt
2 lb Weyermann Beechwood Smoked Malt
6 lb Briess US 2-row
I wasn't sure if all-smoke would be too much, and it was a lot more expensive, so I cut it almost in half, favoring the smoked malt. Also, I couldn't decide between the BBQ smell of Briess and the bacon smell of Weyermann, so I did some of each.
Let me know how this comes out. I am very interested.
I've yet to play with those smokey malts and have 1.5 lbs of Belma left.
Sorry I missed your thread. A smoked malt SMaSH would work great with Weyermann. Try a Shlenkerla Urbock as an example. I just made a 100% Weyermann and the smoke is actually very subtle if you use a lot of hops. So to keep it smoky, you have to dial down the hops.
100% Briess would probably NOT be good, because Briess is much smokier than Weyermann. Just smell them and you'll understand quickly.
This 5-2-6 recipe in post #2 will be fairly smoky due to the large amount of Briess. IMHO, 20% Briess is relatively subtle, but 40% would probably be pretty strong.
Well, I brewed this up a couple weeks ago, just dry hopped it, hoping to bottle next week. From the airlock the only thing I can smell is hops, but the hydro sample I took on brew day tasted amazing. It was smokey, citrusy, and a little tropical. If it tastes the way I picture it in my mind, I'm gonna call it Hawaiian Pig Roast.
Very interesting idea. I'd like to hear how it turns out.
Did you end up doing a SMaSH with the Weyermann malt or did you use a base malt too?
5 lb Briess Smoked
2 lb Weyermann Smoked
6 lb Briess Pale Malt
1.5 oz Belma FWH
1.5 oz Belma Cube hop (I no-chill)
3 oz Dry hop
Hoping for an FG of around 1.012-1.014
I liked the smell of both smoked malts, the Briess smelling like BBQ, the Weyermann like bacon. I thought it might give a more complex smoke flavor.
I admire your recipe, but 61 IBUs on a 1.064 OG beer is gonna disappoint. The hops will totally overwhelm any nice subtleties from the smoke. Hops and smoke simply don't work together. It may well be a very good beer, but dialing down the hops would make it much much better. And 3 oz dry hops... Ugh.
Just as an example, the penultimate rauchbier, Schlenkerla Urbock, which is basically 100% rauchmalt, is 40 IBU and 1.072. So you are waaaaaaaaaaay hoppier than that. Why even bother with smoked malts when you're just making a hop bomb?
Based on the hydro sample I took, the smoke is more than present. This is supposed to be a smoked IPA, with the smoke and the fruitiness from the hops blending (hopefully) in perfect harmony. Like a Hawaiian pig roast.
Keep all of us updated. I'm kicking around an all-belma doppelgratzer as an idea after reading this.
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