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Old 08-04-2007, 04:41 AM   #1
Steve-oh
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Apr 2007
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So, in a quest to recreate one of the beers entered into the Sam Adams Longshot competition a year ago, I tried my hand at improvising a recipe for a smoked ale.

Steeped a pound of smoked grain, used 6 lb of DME, 1 lb of rice syrup solids, 5 oz bittering hops (hallertau) and 2 oz of Saaz at the end of the boil. I also added some liquid smoke at 30 minutes and at 5 mintues (1/8 of a cup each time). This is where I think I may have overdone it. After about 10 days in the primary, I transfered it today and caught the distinct and overpowering smell of vinegar/soy sauce (from the liquid smoke I'm assuming)

Is there any possible way I could salvage this so it wont taste like I'm drinking a pickled sausage. I was thinking about racking to another secondary in a week and dry hopping it to see if it has any effect on the aroma. (BTW, I didn't pull a sample to taste)

Any ideas?



And, I have already relaxed and had a few homebrews.

 
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Old 08-04-2007, 04:52 AM   #2
RichBrewer
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I would let it sit for awhile and see if the flavors mellow. The beer is probably pretty green at this point so it might be worth a shot. I suppose dry hopping could cover up some of the flavors if you think the smoke is too strong.
Keep us posted.
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Old 08-04-2007, 11:26 AM   #3
FlyingHorse
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If time doesn't fix it, you could brew the same beer without the smoked malt or liquid smoke, and blend them.
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Old 08-04-2007, 02:40 PM   #4
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Even the worst smoked flavor will mellow in time. My first Old Bog Water was undrinkable for 12 months. Four years later, it just keeps getting better.
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Old 08-04-2007, 03:35 PM   #5
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You should not have added the liquid smoke....

You need to blend it with a non-threatening beer..aka Buttwiper or such...
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