Smoked amber ale, sound good?

[alaskantuff]

Ok haven't done this yet, but was mulling around the idea of a smoked beer. Everyone does porters but I wanted to do something a little lighter since people in our area freak out when you can't see thru the glass. Tell me if you think this will be gross or need adjustments.


10 lb 2row
1 lb Munich
1/2lb victory
1/2lb crystal 120
1/4lb smoked rauch

1oz mt hood
1/2oz willamette

American ale yeast (starter from local brewery)


Mash 155* for 60min
Boil for 90min

Any grand ideas of adjustment or similar recipes would be welcomed.

 

[giraffe]

I dont think a 1/4 lb will be percievable. Id replace 1/2 to all of the two row with rauch malt, if it was me.

 

[alaskantuff]

The guy at brew shop made it sound like it was an overwhelming flavor, so I didn't know what the best amount would be, I will up it.

 

[giraffe]

If it is german rauch malt, its a base malt. Ive made beers with 100% rauch malt. Id think around 15% to 20% would be the low end of what you could clearly identify as distinctly smoked.

 

[alaskantuff]

Awesome thanks for the pointer, this is the first recipe that was totally mine and not a spin off another so I want to make it decent without too much trouble

 

[giraffe]

I dont know the aa on those hops, but make sure you use an ibu calculator to check the bitterness. Id aim for between 25-40 IBUs. Depending on how you want the balance of the beer. I assume you are aiming for a gravity around 1.055-1.060.

 

[dragonfyre]

Never having brewed before but hearing all the nice things people have to say about cherrywood smoked malt, maybe try that instead of the rauch malt. Myself, I like peat smoke (whisky drinker, go figure), but that would be insanely harsh for an amber. Try a batch with the rauch and try a batch with the cherrywood to see what you like better I guess.

 

[alaskantuff]

I have brewed before, and done quite a few all grain brews but I have never used smoked malt and I didn't know the strength of the smokiness. I didn't want it to over power the other flavors. I'm gonna change 2row to 7lb and smoked to 4lb. I don't have a huge selection in Alaska (on vacation), so I was going to try to work with what is available at the local brew shop. I'm going to check the ibu's, I want it mild cuz the last few times its been too hoppy following a recipe. I'm expanding my tastes slowly within budget, trying to find my perfect brew....

 

[kaconga]

Make sure it isn't peat smoked malt. The peated stuff can be very strong.

 

[estricklin]

First off, howdy neighbor. I'm over by Petit Jean Mountain by the way.

There is an episode of Basic Brewing Radio that talks about smoking your own malt, not sure if that's something you might want to try. I've heard good things about the cherry smoked malt but have not tried it myself, your recipe looks sound though.

 

[alaskantuff]

WOW! Waaaaaay too smoky, I was really just going for a subtle smoke undertone that would be great with smoked meat or BBQ. It turned out overwhelming for my taste. Trial and error, right? But when I do it again I will use 1/2lb of the smoked grain, which I might not call it smoked amber but it will be more what I am looking for in a backyard BBQ beer. If you like liquid smoke in your beer, by all means, follow this recipe but I personally am gonna have to do a black & red with this one.

 

[JKaranka]

How did you modify the recipe you posted? It still says 1/4lb of rauchmalt. I'd use one ounce of peated malt for something like that.

 

[alaskantuff]

I didn't want it to over power the other flavors. I'm gonna change 2row to 7lb and smoked to 4lb.....

I ended up using 4lbs of smoked. Too much next time a lot less. But the rest of the recipe turned out pretty good if it wasnt for the overwhelming part.