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Smokey Red
Posted: Mon Jan 06, 2014 5:04 pm
by 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
Re: Smokey Red
Posted: Mon Jan 06, 2014 6:00 pm
by NASH
You're going to do a mini-mash with the grains?
Re: Smokey Red
Posted: Mon Jan 06, 2014 6:41 pm
by jtmwhyte
I did one last Winter. I called it "Smokey Irish Bastard". One of the best beers I've made.
Re: Smokey Red
Posted: Mon Jan 06, 2014 7:35 pm
by 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?
Re: Smokey Red
Posted: Mon Jan 06, 2014 8:20 pm
by jtmwhyte
keithforbes wrote:@ 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.
Re: Smokey Red
Posted: Tue Jan 07, 2014 11:19 am
by 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.
Re: Smokey Red
Posted: Tue Jan 07, 2014 2:29 pm
by dean2k
jtmwhyte wrote: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?