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Islay Ale
Other Smoked Beer • All Grain • 25 L
Looking to make an ale that tastes similar to an Islay Whisky
December 17, 2015 am 09:33am
3.0/5.0 1 rating
Ingredients (All Grain, 25 L)
- 6 kg
Pale Ale; Crisp
Pale Ale; Crisp
A principal ingredient of cask ales using heritage barleys.
- 00.5 kg
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- 0.5 kg
Peat Smoked Malt
Peat Smoked Malt
Imparts a robust smokey flavor and aroma. Use in Scottish ales and Wee Heavies.
- 1 kg
White Table Sugar (Sucrose)
White Table Sugar (Sucrose)
Common household table/baking sugar. Lightens flavor and body of beer. Can contribute a cider-like flavor to the beer if not cold-fermented or used in large quantities.
- 100 g
Strisselspalter - 2.4 AA% whole; boiled 60 min
Strisselspalter
French variety related to Hallertauer.
-
Wyeast 1968 London ESB Ale™
Wyeast 1968 London ESB Ale™
Highly flocculant top-fermenting strain with rich, malty character and balanced fruitiness. This strain is so flocculant that additional aeration and agitation is needed. An excellent strain for cask-conditioned ales.
Notes
Soak one sheet of kelp (Kombu) in the wort at flameout during the chill. Approx 15 minutes. Age on Whisky 100g oak cubes for a couple of months before bottling.
Style (BJCP)
Category: 22 - Smoke-Flavored/Wood-Aged Beer
Subcategory: B - Other Smoked Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.070 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.014 | 0.995 - 1.035 | |
| Color: | 5.8 SRM | 1 - 50 | |
| Alcohol: | 7.4% ABV | 2.5% - 14.5% | |
| Bitterness: | 26.0 IBU | 0 - 100 | |
Discussion
Not bad, could be dryer and more peaty
2016-03-16 10:51am
It came out quite well but was a little sweet. I think I'd mash longer and lower and possibly use a more attenuatinve yeast. I'd also double or possibly triple the peat to get a really in your face peat smoke flavour.
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