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Smokey Mild Ale
Other Smoked Beer • All Grain • 19.50 L
The whole point to brew this ale was to make necessary smoked malts by myself. I smoked pale malts in my room. The smoke escaped from the smoker and made the ceiling and the wall of my room dirty. The smoking had to be done outside, on the porch in my case.
November 12, 2009 am 10:41am
4.0/5.0 1 rating
Ingredients (All Grain, 19.50 L)
- 1.9 kg
Maris Otter Pale
Maris Otter Pale
An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.
- 1.48 kg
German Smoked
German Smoked
Earthy, rich smoke flavor
- 0.24 kg
Crystal Malt 80°L
Crystal Malt 80°L
Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.
- 0.12 kg
Carafa® TYPE II; Weyermann®
Carafa® TYPE II; Weyermann®
German-grown two-row spring barley (2004 harvest). Product Characteristics: Carefully roasted to add coffee-brown color, espresso-like bouquet, dark-beer aroma, and body to finished beer. Produces opaque beer with mild, but noticeable roasted aftertaste. Recommended Quantities: Up to 5% of total grain bill Suitability (beer styles): Lagers: Dunkel, Doppelbock Ales: Dark, Stout, Altbier
- 0.24 kg
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- 12.5 g
Northern Brewer - 9.0 AA% pellets; boiled 60 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- 4 g
Challenger - 6.5 AA% whole; boiled 30 min
Challenger
Popular bittering hop used primarily in British ales and lagers. Mild to moderate aroma, but quite spicy.
- 0.5 tsp
Gypsum (at mashing) - (omitted from calculations)
Gypsum (at mashing)
- 1.0 tsp
Irish Moss - (omitted from calculations)
Irish Moss
-
Wyeast 1882-PC Thames Valley Ale II
Wyeast 1882-PC Thames Valley Ale II
This strain was originally sourced from a now defunct brewery on the banks of the river Thames outside of Oxford, England. Thames Valley II produces crisp, dry beers with a rich malt profile and moderate stone fruit esters. This attenuative strain is also highly flocculent resulting in bright beers not requiring filtration. A thorough diacetyl rest is recommended after fermentation is complete.
Notes
To make the smoke malt, I followed the procedure described below. (1) Handcraft a simple smoker by using cardboard. (2) Crash pale malts (1480g this time) by the grain mill. (3) Sort out powdery malts to get only larger grains by taking crashed malts into a sieve. (4) Mist the larger grains and cold smoke them for 45-80min. (This time for about 60 min with apple smoke woods. ) (5) Mix the smoked malts and the powdery one with the other crashed malts and mash them. Brewed on 11/10/09. Single-step mashing for 90 min. with temp. 67-69C. Sparged with 15.2 litters of water at 77C. After boiling, collected 19 litters of wort with SG 1.050. Added 0.5 litters of water to make 19.5 litters with SG 1.048.
Style (BJCP)
Category: 22 - Smoke-Flavored/Wood-Aged Beer
Subcategory: B - Other Smoked Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.043 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.008 | 0.995 - 1.035 | |
| Color: | 18.0 SRM | 1 - 50 | |
| Alcohol: | 4.5% ABV | 2.5% - 14.5% | |
| Bitterness: | 22.6 IBU | 0 - 100 | |
Discussion
bottled and tasted
2009-12-14 10:49pm
Bottled on 12/13/09. FG was 1.012. I tasted the beer and it was acceptably good. The beer had a robust smokey taste, but not overwhelming the character of the mild ale on which my recipe was based. A light beer with a big accent of smokeyness, as I intended. Next time, I would like to try using smoke malts in English brwon ale .
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