ChrispyBites
Active Member
Hey folks. So, I'm planning to brew an Irish red with some whiskey characteristics for St. Paddy's in a couple of weeks. This is the recipe I'm tooling with:
Grain
7.5 lbs Stout Malt (SRM 2)
3 lbs Melanoiden (SRM 20)
1/3 lb Cherrywood Smoked Malt (4 SRM)
1/3 lb Roasted Barley (300 SRM)
BeerSmith tells me I'll get about 15-16 SRM with that bill.
Hops
1/2 oz. Target @ 60
1/2 oz. Willamette @ 15
1/2 oz. Fuggles @ knockout
Yeast: WLP004
Doing a single infusion mash with a batch sparge.
What do you guys think? Specifically, what do you guys think about the addition of the smoked malt in this? Will it be too little to make a difference? Will the smoke flavor ruin this beer? Any ideas for improvement?
Cheers!
Grain
7.5 lbs Stout Malt (SRM 2)
3 lbs Melanoiden (SRM 20)
1/3 lb Cherrywood Smoked Malt (4 SRM)
1/3 lb Roasted Barley (300 SRM)
BeerSmith tells me I'll get about 15-16 SRM with that bill.
Hops
1/2 oz. Target @ 60
1/2 oz. Willamette @ 15
1/2 oz. Fuggles @ knockout
Yeast: WLP004
Doing a single infusion mash with a batch sparge.
What do you guys think? Specifically, what do you guys think about the addition of the smoked malt in this? Will it be too little to make a difference? Will the smoke flavor ruin this beer? Any ideas for improvement?
Cheers!