Author Topic: Smoked Red Ale Recipe  (Read 11703 times)

Offline denislage

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Smoked Red Ale Recipe
« on: January 22, 2012, 12:52:27 PM »
I'm looking for a all grain recipe for a smoked Irish red ale. I'm thinking of taking an standard Irish red ale recipe and substituting some of the base malt for a smoked malt. I'm thinking 30% of smoked malt will add and interesting smoked flavour.

I designed a recipe and I would like some opinions/suggestions. I used in the recipe the Crystal Malt that I have here at home but I can change if it will improve anything.

Any thoughts?

Style: Irish Red Ale
TYPE: All Grain
Taste:

Recipe Specifications
--------------------------
Boil Size: 26,82 l
Post Boil Volume: 23,75 l
Batch Size (fermenter): 20,00 l   
Bottling Volume: 18,49 l
Estimated OG: 1,057 SG
Estimated Color: 30,8 EBC
Estimated IBU: 23,8 IBUs
Brewhouse Efficiency: 72,00 %
Est Mash Efficiency: 82,2 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
2,90 kg               Pale Malt, Maris Otter (5,9 EBC)         Grain         1        56,6 %       
1,64 kg               Smoked Malt (17,7 EBC)                   Grain         2        31,9 %       
0,52 kg               Caramel/Crystal Malt - 80L (157,6 EBC)   Grain         3        10,2 %       
0,06 kg               Roasted Barley (591,0 EBC)               Grain         4        1,2 %         
43,39 g               Fuggles [4,50 %] - Boil 60,0 min         Hop           5        21,9 IBUs     
10,12 g               Fuggles [4,50 %] - Boil 10,0 min         Hop           6        1,9 IBUs     
1,0 pkg               SafAle English Ale (DCL/Fermentis #S-04) Yeast         7        -             


Mash Schedule: Temperature Mash, 1 Step, Medium Body
Total Grain Weight: 5,12 kg
----------------------------
Name              Description                             Step Temperature  Step Time     
Saccharification  Add 12,73 l of water at 73,5 C          66,7 C            60 min       
Mash Out          Heat to 75,6 C over 10 min              75,6 C            10 min       

Sparge: Fly sparge with 20,18 l water at 75,6 C
Notes:
------


Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------
Next Brew: Smoked Red Ale
Bottled: Brown Ale

Offline Beer_Tigger

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Re: Smoked Red Ale Recipe
« Reply #1 on: January 23, 2012, 06:35:41 AM »
I love smoked beers but 30% seems extreme.  Let's see what others say.
"Let's see if this here beer will help me to stop procrastinating." - my cousin

Offline denislage

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Re: Smoked Red Ale Recipe
« Reply #2 on: January 24, 2012, 04:55:06 AM »
How much would you use?

I love smoked beers but 30% seems extreme.  Let's see what others say.
Next Brew: Smoked Red Ale
Bottled: Brown Ale

Offline Rusty Nails

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Re: Smoked Red Ale Recipe
« Reply #3 on: January 24, 2012, 06:27:20 AM »
I found a recipe from Briess Malting that from doing the math in my head is right around 33% smoked malt. This is for a porter, however, but it could be a starting point.
Ed

Offline Rusty Nails

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Re: Smoked Red Ale Recipe
« Reply #4 on: January 24, 2012, 06:51:34 AM »
Here's one from Weyermann for a smoked mild that might be closer in style for what you are brewing. It uses about 25% smoked malt.
Ed

Offline denislage

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Re: Smoked Red Ale Recipe
« Reply #5 on: January 24, 2012, 09:11:46 AM »
Thanks for the recipes.

From this recipes I'm feeling that 25% to 30% is the way to go.

About the other malts e hops, any comments? Sugestions?
Next Brew: Smoked Red Ale
Bottled: Brown Ale

Offline ArtCox

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Re: Smoked Red Ale Recipe
« Reply #6 on: January 24, 2012, 10:49:38 AM »
U.K. Fuggles or U.K. Goldings will work. also if your going to use Dry Yeast I'd suggest Nottingham or Windsor.

Offline denislage

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Re: Smoked Red Ale Recipe
« Reply #7 on: January 24, 2012, 11:10:37 AM »
I was already thinking of using Nottingham yeast.

About the hops, I'm thinking of using Fuggles just because it's what I have at home.

My main concern now is the Crystal 80L malt. I'm afraid my beer will end up too malty. Every recipe I saw uses lighter crystal/caramel malt. I also have Cara Blond (8L) malt. Maybe I can reduce the amount of Crystal 80L and add some Cara Blond.

I'm trying to follow the guidelines I saw in the beersmith blog (http://www.beersmith.com/blog/2011/08/24/irish-red-ale-recipes/)

I'm really appreciating all the suggestions.
Next Brew: Smoked Red Ale
Bottled: Brown Ale

Offline ArtCox

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Re: Smoked Red Ale Recipe
« Reply #8 on: January 24, 2012, 12:37:18 PM »
Irish and English ales are malty. not Hoppy like IPA's. For an Irish Red low IBU's is OK.. Crystal 80 is double what I use in mine. You may try cutting it in half and use Biscuit malt instead of the Cara Blond, adds a nice flavor.

Here is my Irish Red, sorry it's in Lbs not Kilo's

10 lbs Pale Malt - 2 Row (Cargill) (2.0 SRM) Grain 1 88.8 %
8.0 oz Caramel Malt - 40L (Cargill) (40.0 SRM) Grain 2 4.4 %
8.0 oz Roasted Barley (300.0 SRM) Grain 3 4.4 %
2.0 oz Biscuit Malt (23.0 SRM) Grain 4 1.2 %
2.0 oz Mild Malt (4.0 SRM) Grain 5 1.2 %
1.00 oz Fuggles [4.50 %] - Boil 60.0 min Hop 6 15.8 IBUs
1.00 oz Fuggles [4.50 %] - Boil 10.0 min

Offline denislage

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Re: Smoked Red Ale Recipe
« Reply #9 on: January 24, 2012, 03:11:47 PM »
I redesigned the recipe. I removed some of the Crystal 80L and added some Biscuit Malt. I also adjusted the Roasted Barley to the one that I have access here in Brazil, which is darker. I also substituted the yeast.

What do you think?

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
3,27 kg               Pale Malt, Maris Otter (5,9 EBC)              Grain         1        64,0 %       
1,28 kg               Smoked Malt (17,7 EBC)                          Grain         2        25,0 %       
0,26 kg               Biscuit Malt (45,3 EBC)                             Grain         3        5,0 %         
0,26 kg               Caramel/Crystal Malt - 80L (157,6 EBC)   Grain         4        5,0 %         
0,05 kg               Roasted Barley (Crisp) (1369,2 EBC)       Grain         5        1,0 %         
32,14 g               Fuggles [4,50 %] - Boil 60,0 min              Hop           6        16,5 IBUs     
32,14 g               Fuggles [4,50 %] - Boil 10,0 min              Hop           7        6,0 IBUs     
1,0 pkg               Nottingham (Danstar #-) [23,66 ml]        Yeast         8        -   
Next Brew: Smoked Red Ale
Bottled: Brown Ale

 

modification