If you’re a fan of smoky, full-bodied beers, then this Smoked Beer recipe is a must-try. With a combination of beech-smoked malt, American hops, and clean finishing yeast, this recipe creates a delicious and complex flavor profile that’s perfect for enjoying on a chilly evening. And with detailed instructions and easy-to-find ingredients, it’s a great option for homebrewers looking to expand their repertoire.
- 1 Brew kettle (at least 30 liters in size)
- 1 Mash tun
- 1 Thermometer
- 1 Hydrometer
- 1 Fermentation vessel (at least 30 liters in size)
- 1 Airlock
- 1 Bottling equipment (bottles, caps, capper)
For the Mash – Liquor 12.7 Litres (22 1/3 Pints) – Mash Time 1 hr – Temperature 65°C (149°F)
- 8 lb Pale malt Quantity 4 kg
- 1 lb Smoked malt Quantity 700 g
- 10 1/2 oz Medium crystal malt Quantity 300 g
- 2 1/3 oz Carafa special II Quantity 70 g
For the Boil – 27 Litres (47 1/2 Pints) – Boil Time 1 hr – 15 mins
- 2/3 oz (Hops) Chinook 13.3% When to add – At start of boil (IBU 25.9)
- 2/3 oz (Hops) Willamette 6.3% When to add – For last 15 mins of boil (IBU 4.3)
- 2/3 oz (Hops) Willamette 6.3% When to add – At turn off (IBU 0.0 )
- 1 tsp Protofloc Other – When to add – For last 15 mins of boil
To Ferment – 18°C (64°F) – Conditioning 4 weeks at 12°C (54°F)
- 1 Wyeast 1056 American Ale yeast
- Heat 12.7 liters (22 1/3 pints) of water in a kettle to a temperature of 65°C (149°F). Add the pale malt, smoked malt, medium crystal malt, and Carafa special II. Stir well to ensure that the grains are evenly mixed with the water. Allow the mixture to rest for 1 hour at 65°C (149°F).
- After 1 hour, transfer the mash to a mash tun and sparge with 27 liters (47 1/2 pints) of hot water at a temperature of 75°C (167°F) to extract the wort.
- Bring the wort to a boil and add the Chinook hops. Boil for 45 minutes, then add the Willamette hops and Protofloc. Boil for another 15 minutes, then add the second batch of Willamette hops and turn off the heat. Allow the wort to cool to 18°C (64°F).
- Transfer the wort to a fermentation vessel and add the Wyeast 1056 American Ale yeast. Seal the vessel with an airlock and allow the beer to ferment for 28 days at a temperature of 18°C (64°F).
- After 28 days, transfer the beer to a bottling bucket, add priming sugar (if desired) and bottle the beer. Store the bottles at a temperature of 12°C (54°F) for 4 weeks to condition.
- After 4 weeks, the beer is ready to drink! Chill and serve.
|Makes 🍻||Ready to Drink 🍺||Estimated ABV||Bitterness Rating||Color Rating|
|23 Litres (40 Pints)||6 Weeks||5.1%||30.2 IBU||23.6 EBC|
Unique Flavor Profile
If you’re looking for a beer recipe that offers a unique and complex flavor profile, then this Smoked Beer recipe is a great option. The combination of beech-smoked malt, American hops, and clean finishing yeast creates a flavor that’s rich and smoky, with bright citrus notes and a clean finish.
Even if you’re new to homebrewing, this recipe is relatively easy to follow. With detailed instructions and easy-to-find ingredients, you’ll be able to create a delicious and satisfying beer without a lot of hassle or specialized equipment.
Perfect for Cool Evenings
With its smoky flavor and full body, this Smoked Beer recipe is the perfect beverage to enjoy on a chilly evening. It pairs well with hearty foods like barbecue, chili, and roasted meats, making it a great option for fall and winter gatherings.
Expand Your Homebrewing Repertoire
If you’re a homebrewer looking to expand your repertoire and try something new, then this Smoked Beer recipe is a great place to start. With its unique flavor profile and easy-to-follow instructions, you’ll be able to create a delicious and satisfying beer that’s sure to impress.
FAQ on Making this Smoked Beer Recipe
What is the main flavor profile of this Smoked Beer recipe?
The main flavor profile of this recipe is smoky with bright citrus notes and a clean finish.
What types of malt and hops are used in this recipe?
The recipe uses Pale malt, Smoked malt, Medium crystal malt, Carafa special II, Chinook hops, and Willamette hops.
How long does it take to make this beer?
The total time from prep to drink is approximately 6 weeks.
What type of yeast is used in this recipe?
This recipe calls for Wyeast 1056 American Ale yeast.
What is the estimated alcohol content of this beer?
The estimated ABV is 5.1%.
How many pints does this recipe make?
This recipe makes approximately 40 pints.
What is the recommended serving temperature for this beer?
The recommended serving temperature is 12°C (54°F).
What food would pair well with this Smoked Beer?
This beer pairs well with hearty foods like barbecue, chili, and roasted meats.
What is the estimated IBU of this beer?
The estimated IBU is 30.2.
What is the role of the crystal malt in this recipe?
The crystal malt adds sweetness and body to the beer.
Can this recipe be adjusted to create a stronger or weaker beer?
Yes, the recipe can be adjusted by altering the amount of malt used.
What is the expected color of this beer?
The expected color rating is 23.6 EBC.
How does the recommended fermentation time impact the flavor of the beer?
The recommended fermentation time allows the beer to condition and develop a more complex flavor profile.