Smokey Red

[Keith]

I'm going to be brewing my Red once I get a bucket free, I'm wanting a smoked flavor while giving it more of a bitter finish. I'm really excited for this beer and don't expect it to last long. Any recommendations to this?

Below is the recipe I came up with for a 10L boil \ 23L batch.

Grains
.25kg Caramunich II
.5kg German - Smoked Malt
.5kg Canadian - Pale 2Row

Malts
3.5kg Amber LME

Hops
1.5oz Willimette @60min
1 oz Hallertau Mittelfruh @60min
1 oz Willimette @10min
1 oz Hallertau Mittelfruh @10min

Other
1tsp Irish Moss

Yeast
Safale US-05

Original Gravity: 1.050
Final Gravity: 1.014
ABV: 4.74%
IBU: 23.45
SRM: 10.72

[NASH]

You're going to do a mini-mash with the grains?

[jtmwhyte]

I did one last Winter. I called it "Smokey Irish Bastard". One of the best beers I've made.

[Keith]

@ Greg
Yea this is going to be my first attempt at a mash. I want flavors I couldn't find with just steeping grains and figured I'd step up my game and get use to a smaller process of All grain. Going to pick up a paint straining bag and try a mini BIAB. Highly excited for this beer.

Assuming I read this correct, Mash @ 150 for about 45 mins, then sparge with 160 degree water?

@ Trevor
Awesome! Makes me feel better on my decision to attempt it. I haven't sampled many smoked beers but enjoyed them when I have. How much smoked malt did you use in your brew?

[jtmwhyte]

@ Greg
Yea this is going to be my first attempt at a mash. I want flavors I couldn't find with just steeping grains and figured I'd step up my game and get use to a smaller process of All grain. Going to pick up a paint straining bag and try a mini BIAB. Highly excited for this beer.

Assuming I read this correct, Mash @ 150 for about 45 mins, then sparge with 160 degree water?

@ Trevor
Awesome! Makes me feel better on my decision to attempt it. I haven't sampled many smoked beers but enjoyed them when I have. How much smoked malt did you use in your brew?

I think my Smoked Malt was around 20% of the grain bill. It was very smoky at first, but matured very well to blend the caramel and smoke.

[Keith]

Awesome, I'm not quite as high overall to be @ 20% but I think I'll get a nice smokey flavor from it! My wife will tell me the house smells like a burnt barn when brewing this one haha.

[dean2k]

I did one last Winter. I called it "Smokey Irish Bastard". One of the best beers I've made.

Did you ever post a recipe for that one?