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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Smoked Malt/Belma SMaSH?
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Old 11-05-2012, 09:00 PM   #1
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Default 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
US-05

OG: 1.065
FG: 1.016 (probably a little lower)
ABV: 6.4%
IBU: 60.5
SRM: 12.2
BU:GU: 0.93
Calories: 217

Feedback would be most welcome!

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Old 11-06-2012, 07:45 PM   #2
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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.

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Kegged: BierMuncher's OktoberFAST; Emmdub23's Belma Stout; Mosaic pilsner; Fir tip Maibock; Perry; Dry Apple Cider;

Bottled: Quad; Tripel; Saison Americain; Pumpkin Saison; Coffee Saison; Session Saison; Belma Session Saison; Grodziskie; Bacon488's Mild
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Old 11-30-2012, 05:26 PM   #3
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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.

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Old 11-30-2012, 05:42 PM   #4
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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.

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Old 11-30-2012, 10:23 PM   #5
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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.

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Old 11-30-2012, 11:03 PM   #6
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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?

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Old 11-30-2012, 11:33 PM   #7
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Quote:
Originally Posted by neovox View Post
Did you end up doing a SMaSH with the Weyermann malt or did you use a base malt too?
Nope, I went with the revised bill above. So:
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

US-05

73% efficiency
OG: 1.064
IBU: 61
SRM: ~6-10
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.
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Kegged: BierMuncher's OktoberFAST; Emmdub23's Belma Stout; Mosaic pilsner; Fir tip Maibock; Perry; Dry Apple Cider;

Bottled: Quad; Tripel; Saison Americain; Pumpkin Saison; Coffee Saison; Session Saison; Belma Session Saison; Grodziskie; Bacon488's Mild
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Old 12-01-2012, 04:33 AM   #8
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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?

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Old 12-02-2012, 02:22 AM   #9
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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.

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Primary: Avery Hog Heaven clone; Brewpastor's Dark Night of the Soul;

Kegged: BierMuncher's OktoberFAST; Emmdub23's Belma Stout; Mosaic pilsner; Fir tip Maibock; Perry; Dry Apple Cider;

Bottled: Quad; Tripel; Saison Americain; Pumpkin Saison; Coffee Saison; Session Saison; Belma Session Saison; Grodziskie; Bacon488's Mild
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Old 12-03-2012, 08:03 AM   #10
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Keep all of us updated. I'm kicking around an all-belma doppelgratzer as an idea after reading this.

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