Just brewed a smoked ale today. I cobbled together a recipe by starting from a traditional rauchbier recipe and adapting it 1) from lager to ale, and 2) to some extra grain I had laying around.
5# American Pale Ale
5# Smoked Malt
6oz Crystal 40L
4oz Peated Malt
4oz Belgian Chocolate Malt
2oz Spalt (boil)
2oz Saaz (finish)
Mashed at 145, batch sparged hot.
Question: Since the ratio of pale to smoked was the same as the rauch recipe I used as my starting point, I expected this to be plenty smokey, but when I sampled the wort, there was much less smoke than I expected. Will the smoke come through more once the sugars convert? Or should I go 100% smoked malt next time?
"I'm Dr. Henry Killinger, and this is my magic murder bag."