Classic Style Smoked Beer Rogue Smoke Ale Clone

Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk:

iamjonsharp

Well-Known Member
Joined
Oct 18, 2006
Messages
576
Reaction score
21
Location
Cincinnati, OH
Recipe Type
All Grain
Yeast
SafAle American S-05
Batch Size (Gallons)
5.5
Original Gravity
1.056
Final Gravity
1.011
Boiling Time (Minutes)
60
IBU
50
Color
11 SRM
Primary Fermentation (# of Days & Temp)
21
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

~6%ABV

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

The original homebrewer™.
Joined
Dec 23, 2009
Messages
558
Reaction score
35
Location
the world
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

Member
Joined
Apr 27, 2011
Messages
9
Reaction score
0
Location
Ventura
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

Well-Known Member
Joined
Apr 4, 2008
Messages
65
Reaction score
1
I love Rogue beers, I'm brewing this up tonight. :mug:

-Steve
 

sjwelna

Well-Known Member
Joined
Apr 4, 2008
Messages
65
Reaction score
1
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.

-Steve
 

Mrakis

Well-Known Member
Joined
Jan 15, 2012
Messages
47
Reaction score
1
Location
Collegeville
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

Well-Known Member
Joined
Apr 27, 2011
Messages
363
Reaction score
21
Location
brookings
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

New Member
Joined
Nov 30, 2012
Messages
1
Reaction score
0
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

New Member
Joined
Feb 27, 2013
Messages
2
Reaction score
0
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..
 

RMP

Member
Joined
Nov 21, 2012
Messages
16
Reaction score
0
Location
Washington DC
I made a partial-mash, full-boil version of this. Recipe:

Mash:
1lb 2-row
1lb Munich 10
1lb Crystal 60
1lb Smoked Malt

Extract:
6lb Gold LME

Hops:
0.5oz Pearle (60 minutes)
1.5oz Saaz (60 minutes)
0.5oz Pearle (15 minutes)

Yeast:
Wyeast 1056

I think it turned out perfectly. I was looking for enough smoke flavor for it to be more than subtle, but not so much that it overpowered the beer and made it hard to drink without pairing with a rich food (an experience I've had with smoke ales in the past).
 
Top