Favorite Smoked Beer Recipe?

[Oktober]

Hey,

I'm planning to do a Smoked Beer sometime in the near future. Originally, I was going to do a classic Rauchbier, but I started thinking it would be cool to do a different beer style and integrate in some smoked malt.

What other styles have you tried (with success) for a smoked beer? How much rauch malt did you end up using for that style (give in %).

Thanks!

-Okt

[kcosen2112]

This one got me a 1st place ribbon. The balance of smoke with the malt was excellent.

20081016 - Smoked Düsseldorf Altbier

Recipe Specifics
----------------

Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 11.75
Anticipated OG: 1.050 Plato: 12.47
Anticipated SRM: 15.7
Anticipated IBU: 42.6
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 7.74 Gal
Pre-Boil Gravity: 1.039 SG 9.75 Plato


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
42.6 5.00 lbs. Smoked(Bamberg) Germany 1.037 2
25.5 3.00 lbs. Munich Malt Germany 1.037 9
25.5 3.00 lbs. Vienna Malt Germany 1.037 4
4.3 0.50 lbs. CaraMunich III Germany 1.034 57
2.1 0.25 lbs. Carafa Special II Germany 1.030 432

Mash @ 149 F until conversion is complete.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.90 oz. Horizon Pellet 10.90 40.2 60 min.
0.50 oz. Hallertauer Mittelfruh Pellet 4.40 2.4 15 min.
0.50 oz. Hallertauer Mittelfruh Pellet 4.40 0.0 0 min.


Yeast
-----
WYeast 1007 German Ale @ 58 F
FG = 1.010

Carbonate from about 2.1 to 2.2 volumes of CO2

[summy]

I just brewed this one from Drew Beechum's book. It uses the Cherrywood Smoked malt instead of the usual suspects. Came out very good!

Cherrywood Smoked Mild

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 8.25
Anticipated OG: 1.039 Plato: 9.65
Anticipated SRM: 16.3
Anticipated IBU: 14.7
Brewhouse Efficiency: 69 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 10.00 Percent Per Hour
Pre-Boil Wort Size: 6.11 Gal
Pre-Boil Gravity: 1.035 SG 8.71 Plato

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
36.4 3.00 lbs. Smoked (Cherrywood) USA 1.037 5
48.5 4.00 lbs. Pale Malt (Maris Otter) UK 1.038 4
6.1 0.50 lbs. Crystal 75L UK 1.034 75
6.1 0.50 lbs. Munich Malt Belgium 1.038 8
3.0 0.25 lbs. Carafa II Germany 1.030 430

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.35 oz. Wye Target Pellet 8.00 12.5 60 min.
0.12 oz. Challenger Pellet 8.00 2.2 30 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
1.00 Unit(s)Whirlfloc Fining 10 Min.(boil)
0.50 Tsp Wyeast Nutrient Mix Other 15 Min.(boil)


Yeast
-----

WYeast 1275 Thames Valley Ale


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 8.25
Water Qts: 11.14 - Before Additional Infusions
Water Gal: 2.79 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.35 - Before Additional Infusions

Saccharification Rest Temp : 152 Time: 60
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 170 Time: 60


Total Mash Volume Gal: 3.45 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.



Notes
-----

Shooting for OG=1.038, 15 SRM, 13 IBU's, 3.6% ABV.

[dags]

I have a smoked Hef on tap right now, its a dodgey extract brew but if I did it again I'd go for abour 2kg of pilsner malt, 2 kg of wheat malt and 1 kg of smoked malt, perhaps a bit of munich for some colour and body. Apart from that just treat it as any other german wheat beer, perhaps a little heavier on the hops than the Germans would normaly go.

[Brewbuddy]

This one went to the second round of the nationals this year.

Rauchbier 5.5 gallons
Brew Type: All Grain Date: 2/1/2009
Style: Other Smoked Beer Brewer: Brewbuddy
Batch Size: 5.50 gal Mash at: 154 degrees
Boil Volume: 8.00 gal Boil Time: 60 min
Brewhouse Efficiency: 60.00 % Equipment: My Equipment
Actual Efficiency: 58.74 %
Taste Rating (50 possible points): 38.0

Ingredients Amount Item Type % or IBU
6 lbs Pilsner (2 Row) Ger (GS310) (1.6 SRM) Grain 42.74 %
5 lbs Smoked Malt, Rauch (GR445) (3.5 SRM) Grain 35.61 %
1 lbs 13.6 oz Munich Malt (GS400) (10.0 SRM) Grain 13.18 %
12.8 oz Caramunich Malt (56.0 SRM) Grain 5.70 %
4.3 oz Melanoiden Malt (GR480) (32.0 SRM) Grain 1.92 %
1.9 oz Black Barley (Stout) (GR620) (510.0 SRM) Grain 0.85 %
1.47 oz Hallertauer (HHAL2) [4.80 %] (60 min) Hops 28.7 IBU
0.49 oz Hallertauer (HHAL2) [4.80 %] (10 min) Hops 1.9 IBU
1 Pkgs San Francisco Lager (White Labs #WLP810) Yeast-Lager

Beer Profile Estimated Original Gravity: 1.056 SG (1.030-1.110 SG) Measured Original Gravity: 1.055 SG
Estimated Final Gravity: 1.018 SG (1.006-1.024 SG) Measured Final Gravity: 1.014 SG
Estimated Color: 15.1 SRM (5.0-50.0 SRM) Color [Color]
Bitterness: 30.6 IBU (5.0-70.0 IBU) Alpha Acid Units: 7.1 AAU
Estimated Alcohol by Volume: 5.03 % (2.50-12.00 %) Actual Alcohol by Volume: 5.35 %

[Phil]

i dunno what you would call it, but i just finished this one and it has been a hit with just about everybody (surprisingly, smoked beer is usually pretty divisive)

i was going for a very simple cream ale with 1 hop, but i accidentally ordered german pils instead of domestic 2-row. turned out great anyway. i would go 60% rauch next time but most people who've tried it say the smoke level is just right.

OG: 1.068 (about 78% efficiency)
FG: 1.010
5 lbs rauchmalt
5 lbs german pils
mashed at 149F
1.5 lbs cane sugar in the boil
1 oz liberty @ 90 min
.3 oz liberty @ 10 min
.5 oz liberty @ 0 min

800 mL starter of WLP001. fermented as cool as i could get it with and ice bath and a wet towel draped over the carboy, finished at 1.010.

on paper i think this beer looks crazy, like not enough hops for the gravity, and the gravity is too high for a light ale, but it works. the smoke flavor would get weird with more hop character, and the dryness makes it really drinkable despite the high alcohol. this is not Lagunitas Sirius. i didn't want this to be a 7+ % ABV beer, but i didn't really try to keep it down. 5 lbs per grain is what i used because you get a price break at 5 lbs vs 4, or 3.5 lbs each.

[Oktober]

I remember Jamil (on one of "Judging" Sessions) talked about a brewing friend of his who did a smoked hefeweizen. I've been looking for a good recipe in this direction, but have not had any luck.

Anyone have one? Jamil?

-Okt

[beerpressure]

stone smoked porter clone from BYO