Smoked Ale

Don't need a question to start a thread here. The weather is hot, it would be nice to know when the next brew is coming.

Smoked Ale

Postby Hunty » 12 Dec 2008, 13:52

Hows about this for an idea, try to keep it simple and build from there. Thanks spud for the Jamil recipes but a bit short on time to collect the recommended ingredients so have to improvise. Also thanks keat for the smoking tips ;)

I also have some chocolate malt, not sure if I should add a tad... :?:

Smoked Ale
"A Self creation"

Brewer: Hunty
Beer: Smoked Ale
Style: English Brown
Type: All grain
Size: 26.2 liters

Color: 46 HCU (~21 SRM)
Bitterness: 33 IBU
OG: 1.050 FG: 1.012
Alcohol: 4.8% v/v (3.8% w/w)

Water: 1 tsp gypsum to mash and 2 tsp to sparge

Grain:
4.5kg British pale
0.5kg Special Smoked
0.25kg British black patent

Mash: 80% efficiency
Mash at 68 deg c minutes. water/grain 3:1
Boil: 60 minutes SG 1.041 32 liters

Hops:
50g Fuggles (4.75% AA, 60 min.)
20g Fuggles (4.75% AA, 30 min.)
15g Fuggles (4.75% AA, 15 min.)
10g Fuggles (4.75% AA, 3 min.)
10g Fuggles (aroma)

Yeast: Denny's Fav brew temp at 20 deg C.
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Re: Smoked Ale

Postby keat » 12 Dec 2008, 14:21

I would tone down the IBU to probably about 25. Hoppy + Smokey + acidity from black patent = harsh. What is the BU:GU ratio for Jamil's recipe? That would be a good guide to formulate your own.

BTW, was wondering, would the smoked malt impart a smoky odour to your fermentor?
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Re: Smoked Ale

Postby Hunty » 12 Dec 2008, 16:28

keat wrote:BTW, was wondering, would the smoked malt impart a smoky odour to your fermentor?



Tks on the IBU, will do... on the smoke... I am about to find out!


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Re: Smoked Ale

Postby spud » 12 Dec 2008, 23:36

I'd up the Smoked malt as what U have is only a sniff unless U'r thinking is to suck & see.
But your Smoking was on the light side didnt U think so "jump in" give it 750g - 1kg its going to mellow out.
Thats what I'd do but "I loved smoked Beer"..
2 cents only, still cant make up $1 worth of xperience yet. :roll:

U sitting down Hunty, :shock:
Second Brew for the week planned for tomorrow.
Cheers spud
Brewing, well awaiting to be - Newcastle Nut, American Pale
Keg - Scottish 80/-, Eda's Milk Stout
Next in line - Choc /Hazelnut Porter, Dry Knickers Stout then, Classic American Pils, Kolsch.
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Re: Smoked Ale

Postby Hairy » 13 Dec 2008, 03:07

After trying the smoked ale that night, I am itching to try ur own smoked brew. It may take a while to balance the smoke flavour since this is really ur first time doing this but I would presume it wouldn't turn out nasty judging by the standards of your other brews.

Good luck!
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Re: Smoked Ale

Postby Hunty » 13 Dec 2008, 08:06

[quote="Hairy"]After trying the smoked ale that night, I am itching to try ur own smoked brew. It may take a while to balance the smoke flavour...
[quote]

Dead right on that Hairy

When I open up the smoked grain packet I had stored, I noticed it had a very stong smoke aroma , but a nice one. The reason I could not detect it on smoke day is that it gets all over you and I probabaly got desensitized to it. But we will see how we go, basis for comparison is 500 g smoked grains for 1 hour over mesquite. Will start from that point.

Currently mashing bang on 68 deg C as planned.

Which smoked ale are you trying and from where ?


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Last edited by Hunty on 13 Dec 2008, 08:07, edited 1 time in total.
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Re: Smoked Ale

Postby keat » 13 Dec 2008, 08:06

ok had a look at Jamil's recipe: 27 IBU for 1.056 beer...BU:GU ratio is 0.48
For your recipe, if you bring it down to 25 IBU, the BU:GU is 0.50, which is very close.
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Re: Smoked Ale

Postby Hunty » 13 Dec 2008, 08:12

Thanks Keat.

Noticed the fuggles am using is actually 5.7% AA, so have toned it down to 27 target as suggested.

First rundown in about 20 minutes...

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Re: Smoked Ale

Postby Hunty » 13 Dec 2008, 13:47

well, she's underway now.... 14 days in the primary it will be.

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Re: Smoked Ale

Postby keat » 13 Dec 2008, 13:56

wow that's fast...what time did you start?
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Re: Smoked Ale

Postby Hunty » 13 Dec 2008, 15:09

around 6.45 am.... ;)

single stage mash saved a bit of time.
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Re: Smoked Ale

Postby Hunty » 05 Jan 2009, 14:24

well this one finshed at 1010 after 15 days in the primary.

must say I am happy with the balance, I was a bit worried that the smoke would be too weak in character and underhopped, turned out ok. The Alemaster Keat was around to taste on the weekend and he gave it the thumbs up so I guess it passes ;)

smoked up another 1 kg on the weekend so version 2 will happen soon.

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Re: Smoked Ale

Postby spud » 05 Jan 2009, 18:27

Hope U havent drained the Keg already then..
So have U worked out the timings & weights for your set up then..
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Re: Smoked Ale

Postby Hunty » 05 Jan 2009, 20:43

spud wrote:Hope U havent drained the Keg already then..
So have U worked out the timings & weights for your set up then..
spud


well pretty much I think resident, but as I said to Keat I'd bet u might think it wasn't smokey enough. But too much smoke can make the beer taste like bacon, not sure if I need it that strong. One thing's for sure though, is that it comes through clearly. I did think the body was lacking a bit, but it grows on you with time. Think I may pull one right now ;)

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Re: Smoked Ale

Postby keat » 05 Jan 2009, 21:22

Smoke-master Hunty nailed the recipe on the first attempt. Nice smokey flavor balanced by a bit of sweetness - not too overpowering like most smoked beers I've tried. Definitely a nice session beer - I gave my 2 thumbs up :mrgreen:
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