I’ve fallen in love with all things smoked these days and I’ve made a
couple smoked beers. The last was a Rye and I tried my hand at smoking
my own malt again. The first time was not enough to make a difference
and the second was WAY over the top. The last Rye tasted like pork butt
in a bottle. Great for pairing with meats but not an every day beer.
Please give me your thoughts on this recipe. I want to smoke another
batch of pork, chicken, and what ever else isn’t nailed down and through
on a couple lbs of grain as before. I think I’ll back off the 2 hours I
did last time. Note the recipe has 2 adds for Maris Otter. 2nd for
smoking and will be a darker SRM. I want a rich, snappy beer with a
balance and smoke throughout but not ‘in your face’. I’ll use nugget as
bittering to impart some herbal/ earthy spice and the centennial for
some aroma and pine.
Any comments are surely welcomed.
Batch Size (Gal): 10.00
Total Grain (Lbs): 20.00
Anticipated OG: 1.055
Anticipated SRM: 12.6
Anticipated IBU: 46.0
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
% Amount Name Potential SRM
65.0 13.00 lbs. Maris Otter 1.038 4
10.0 2.00 lbs. Maris Otter 1.038 40
12.5 2.50 lbs. Rye Malt 1.030 4
5.0 1.00 lbs. Crystal 80L 1.033 80
5.0 1.00 lbs. Wheat Malt 1.038 2
2.5 0.50 lbs. Cara-Pils 1.033 2
1.00 oz. Nugget Pellet 13.00 34.4 First WH
1.00 oz. Centennial Pellet 9.50 11.6 30 min.
Nottingham - 2nd Gen