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-   -   Rogue Smoke Ale Clone (http://www.homebrewtalk.com/f77/rogue-smoke-ale-clone-54890/)

iamjonsharp 02-13-2008 01:43 AM

Rogue Smoke Ale Clone
7.5 lb Pale Ale Malt
1.0 lb Crystal 60L
1.0 lb Munich Malt
1.0 lb Smoked Malt

2 oz Saaz (4.0%) 60 min
1 oz Pearle (7.0%) 60 min
0.5 oz Pearle (7.0%) 15 min

SafAle American Dry Yeast S-05

Mash at 152F for 60 min
Mash out at 170F

Fermented for 3 weeks at 68F
Crash cooled for 2 days at 40F


Tasting Notes: Amber color with white head. Smokey, light toffee and malt aroma. Light bodied. Smokey flavor. Heavy bitter finish. 38/50

This ended up being a very tasty and very drinkable smoke ale.

fredthecat 03-19-2010 04:56 AM

hi, ive never brewed a smoke beer before, and the only one i've had has been schlenkerla marzen. how does this recipe with one pound of smoked malt compare in smokiness level to marzen? did you smoke the malt yourself? just wondering about comparison of amount for taste :)

brendo234 04-27-2011 05:18 AM

Questions about this recipe
Have you brewed this recently? Have you tried brewing this beer but using Wyeast Pacman yeast during fermentation (since that what Rogue uses)?

I love Rogue Ales and just saw this post, hoping the user who write it is still active.

sjwelna 12-02-2011 11:13 PM

I love Rogue beers, I'm brewing this up tonight. :mug:


drawdy10 01-25-2012 03:43 AM

Does the one pound of smoke malt give you enough smoke flavor?

sjwelna 01-25-2012 04:19 AM

Well, so far I just kegged this on the 21st so it's basically cold and not carbonated at this point. The smoke flavor is there but on the lighter side. Tentatively I would say that I would put more in the next time I brew this, probably at least go to 2 lbs rauchmalt if you want more than a hint of smoke IMO.


Mrakis 10-10-2012 01:21 PM

I tried this recipe recently. I added an addtional lb of the smoked grain as suggested. Just racked into secondary last night and taste tested my hydrometer sample... The smoke flavor was still extremely subtle. To be honest, it was almost non-existent. Now, in comparison, the Rogue smoke ale only has a subtle smoke aroma/flavor too. It still had decent flavor. Not necessarily my cup of tea, but I brewed it for my Dad anyway, so I am sure he will enjoy it. Came out to about 5.37% alc, which is a little low for my liking. I’m more of a DIPA or Belgian Dubble/Quad type of guy, liking my beers ranging from 7%+ with robust flavor and aroma.

If I were to brew this recipe again, I would probably substitute a lb of the 2 row for an additional lb of the smoked malt. That would bring the total smoked malt up to 3 lbs, but keeping the same overall total grain lbs the same.

drawdy10 10-10-2012 01:40 PM

The one smoke ale I brewed last year had:

7lb 2-row
4lb weyermann smoke
3lb Briess smoke
Plus some other specialties for color and what-not but it turned out great. Fermented out with S-04 and that keg was gone too fast after the club came over and got into it.
So in my opinion you can really get the ratio of smoked Malts up there if you like BBQ and smoked meats a lot I highly recommend it.

Axemen 11-30-2012 09:23 PM

Have any of you used Liquid Smoke? I have had great reviews on my smoked ale that i used Liquid Smoke in. Just curious.

UncleAddy 02-27-2013 03:52 PM

I am currently where I cannot make this all grain. Closest I can find is a kit near my home. 10th anniversary india pale ale. I guess I could steep smoked malts in a bag? Any thoughts how to make this on an extract level? Just sounds too good not to make..

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