So a friend of mine recently asked me to brew a smoky beer she could use as part of a BBQ sauce recipe. I've never tried to brew anything using smoked malt, so I asked what flavor she was looking for, maybe a commercial beer to give me a starting point but all she told me was "the smokier, the better." Which I'm ok with, I'm just afraid if I go too smoky, there won't be any flavor to balance it out. Has anyone tried brewing a smoked beer or have you heard of a decent extract recipe I could use to give her a starting point?
Smoky Beer
- Thread starter Coranas
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Yeah, that's actually what I was thinking was a rauchbier, but the extract recipes in there all said the smoke flavor was subtle. She definitely does not want subtle heh. I guess I can just amp up the smoked malt, maybe steep two or three pounds instead of one. Thanks.
Last year a friend and I brewed a smoked porter all grain. We tried to clone an Alaskan Smoked Porter and I think we did a great job. We smoked a brisket outside in his smoker the whole day, then with the remaining heat we spread out about half of the grains on sheets in his smoker. We let them sit in there for about 45 minutes. I'm not sure if you could accomplish the same thing with a specialty malt. The beer came out black as could be and when young had a hint of the brisket taste, but that disappeared after a couple of months. The smoke flavor and super dark color remain. It really turned out phenomenally well!
rlmiller10
Well-Known Member
Peat smoked malt is a lot smokier than a rauch malt. You can use 100% rauch malt and not be overly smoky. Although I have found quite a bit of variability in rauch malt I think you would find it difficult to get enough smoke flavor in an extract recipe with steeping.
But for extract I would think you could steep a little peat smoked malt to give you the smoke you want. But I have no clue as to how much. I would steep up some and then add a bit at a time and taste until it was fairly strong knowing that the smoke would fade back during fermentation.
But for extract I would think you could steep a little peat smoked malt to give you the smoke you want. But I have no clue as to how much. I would steep up some and then add a bit at a time and taste until it was fairly strong knowing that the smoke would fade back during fermentation.
I did a Scottish ale recipe, the first attempt had 3oz of smoked malt for 5 gallons. The smoke was barely perceivable. I upped the second attempt to 6oz for 5 gallons, and this gave a nice subtle smokiness. Hope this helps.
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4 ozs of peat smoked malt will give you what you want. Might be too smokey to be enjoyable at 0.5 lbs (in 5 gallons).
Make sure it is peat smoked. Other smoked malts need several lbs to get a decent smoke flavor.
Ever tried Stone smoked Porter? I used 4 ozs of peat smoked in a clone and pretty much nailed it. If I had used cherry smoked or other similar smoked malt I would have needed several lbs. Since you are steeping, I think peat smoked is the way to go.
Make sure it is peat smoked. Other smoked malts need several lbs to get a decent smoke flavor.
Ever tried Stone smoked Porter? I used 4 ozs of peat smoked in a clone and pretty much nailed it. If I had used cherry smoked or other similar smoked malt I would have needed several lbs. Since you are steeping, I think peat smoked is the way to go.
