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Old 04-16-2010, 06:29 AM   #1
Aug 2006
Madison, Wisconsin
Posts: 343
Liked 4 Times on 3 Posts

I'm thinking about doing another experimental batch next week. Any suggestions before I actually put things in motion would be appreciated. I literally just made a smoked stout that knocked everyone's socks off, so I'm interested in doing something different since I still have some smoked malt left.

Smoked Pale Ale
5.5 lbs, Marris Otter
3.0 lbs, Briess 2-row pale malt (smoked myself with maple wood)
0.25 lbs, Crystal 20
0.25 lbs, Crystal 40
0.25 lbs, Munich

Single step mash at 154F.

1 oz amarillo (first wort hopping)
1 oz amarillo (10 min)
1 oz amarillo (0 min)

Expected OG (75% efficiency) = 1.052

Ferment with Wyeast 1056

(In the interests of full-disclosure, the base recipe was adapted from Jamil's pale ale recipe.)

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Old 04-19-2010, 05:49 PM   #2
Oldsock's Avatar
Sep 2007
DC, Washington DC
Posts: 3,237
Liked 256 Times on 169 Posts

I'm not sure how the smoke will meld with the citrusy hops. Might be worth blending a really hoppy pale ale (Thre Floyds Alpha King if you can get it) with an extra smoky rauchbier (Schlenkerla Marzen) is a glass just to see how it tastes.

Recipe looks solid otherwise, but I doubt you'll be able to taste .25 lbs of Munich in such a flavorful beer. I'd up it or just get rid of it.
Check out The Mad Fermentationist for my adventures in fermentation and my book: American Sour Beers!

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