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Smokey Brown


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#1 HVB

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Posted 08 September 2012 - 12:39 PM

After asking for some suggestions here https://www.brews-br...0-what-to-brew/ I decided to go with a Brown Ale with some smoked character.

Plan to brew this one up tomorrow afternoon using a slurry of WLP001.


Smokey Brown
10-C American Brown Ale

Posted Image

Size: 6.0 gal
Efficiency: 70%
Attenuation: 75.0%
Calories: 207.89 kcal per 12.0 fl oz

Original Gravity: 1.062 (1.045 - 1.060)
|==========================#=====|
Terminal Gravity: 1.016 (1.010 - 1.016)
|======================#=========|
Color: 27.7 (18.0 - 35.0)
|=================#==============|
Alcohol: 6.14% (4.3% - 6.2%)
|=======================#========|
Bitterness: 40.6 (20.0 - 40.0)
|========================#=======|


Ingredients:
9 lb (58.1%) Canadian 2-Row Malt - added during mash
2 lb (12.9%) Munich Malt - added during mash
2 lb (12.9%) Smoked Malt - added during mash
1 lb (6.5%) English Chocolate Malt - added during mash
.75 lb (4.8%) Caramel Malt 40L - added during mash
.5 lb (3.2%) Caramel Malt 120L - added during mash
.25 lb (1.6%) Barley Flaked - added during mash
28 g (27.5%) Northern Brewer (8.9%) - added during boil, boiled 60 m
15 g (14.7%) Cascade (5.3%) - added during boil, boiled 15 m
15 g (14.7%) Willamette (5.0%) - added during boil, boiled 15 m
22 g (21.6%) Cascade (5.3%) - added during boil, boiled 5 m
22 g (21.6%) Willamette (5.0%) - added during boil, boiled 5 m

Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m

00:03:00 Mash In - Liquor: 5.0 gal; Strike: 165.34 °F; Target: 153 °F
00:48:00 Sac rest - Rest: 45 m; Final: 153.0 °F
01:00:00 Raise to Mash Out - Heat: 12 m; Target: 165 °F
01:00:00 Mash Out - Rest: 0.0 m; Final: 165.0 °F
01:00:00 Batch Sparge - First runnings: 0.0 gal sparge @ 168.0 °F, 0.0 m; Sparge : 4.12 gal sparge @ 168.0 °F, 0.0 m; Total Runoff: 7.37 gal

Edited by drez77, 08 September 2012 - 12:39 PM.


#2 johnpreuss

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Posted 08 September 2012 - 03:39 PM

LOVE that cascade/willamette combo! Do you think 153 is a high enough mash temp though with a slurry of chico? I'd be worried that it would dry out too much.

#3 HVB

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Posted 08 September 2012 - 03:48 PM

I had the same thought on the mash temp. Have to sleep on it and see where it ends up. I am not looking for this one to be really dry. I will not be pitching the entire slurry, just the amount the pitching rate calculator suggests.

#4 HVB

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Posted 09 September 2012 - 06:08 PM

Mash ended up settling in around 154.5. OG came out at 1.061 and the wort smelled great. Now the hard part, waiting till it is ready.

#5 positiveContact

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Posted 10 September 2012 - 02:42 AM

could you pick up on the smoked malt after it was cooled? 2lbs doesn't seem like much but there is a lot of variation on those smoked malts.

#6 HVB

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Posted 10 September 2012 - 02:56 AM

could you pick up on the smoked malt after it was cooled? 2lbs doesn't seem like much but there is a lot of variation on those smoked malts.


Yes, you could smell the smoke. I am looking for s subtle smoke in the beer. Just something to add some complexity, sort of like Tumbler from SN.

FTR, I have a smoked porter that has the smoked malt around 20% so this is about half that. I expect it to come through in the final version.

#7 positiveContact

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Posted 10 September 2012 - 03:19 AM

Yes, you could smell the smoke. I am looking for s subtle smoke in the beer. Just something to add some complexity, sort of like Tumbler from SN.

FTR, I have a smoked porter that has the smoked malt around 20% so this is about half that. I expect it to come through in the final version.


I do rather like tumbler and that is just a hint. sounds good! post some feedback post-fermentation!

#8 HVB

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Posted 10 September 2012 - 06:08 AM

I do rather like tumbler and that is just a hint. sounds good! post some feedback post-fermentation!


Will do. I think this may take a couple of versions to get to where I want it to be but I really want to add a beer like this to my rotation.

#9 HVB

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Posted 17 October 2012 - 04:34 AM

I ended up taking this beer to an Oktoberfest at a local museum for the public to try. Surprisingly many people really enjoyed the smoked character. I have under a gallon left but will be brewing this one up again soon with some minor tweaks.

Studs- the smoke comes through nicely in the final beer. Not a huge in your face smoke but a nice compliment to the beer. I will not be adjusting the smoke malt % at all.

Posted Image

Edited by drez77, 17 October 2012 - 04:34 AM.


#10 BlKtRe

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Posted 17 October 2012 - 10:06 AM

Smoke your own malt? More details on the smoked malt please.

#11 HVB

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Posted 17 October 2012 - 10:27 AM

Smoke your own malt? More details on the smoked malt please.


This one was commercially smoked. Once the new smoker is done and I can fit more in there I will be smoking my own. Details to come when I do.

#12 positiveContact

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Posted 17 October 2012 - 04:32 PM

sounds pretty awesome. what with all the pig grease inside my smoker I'd be pretty scared to put malted barley in there :crazy:

#13 HVB

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Posted 18 October 2012 - 06:17 AM

sounds pretty awesome.

what with all the pig grease inside my smoker I'd be pretty scared to put malted barley in there :crazy:


My UDS is pretty clean but I just do not have enough room. The new smoker will have 5 trays so I will be able to do a lot more.

#14 BlKtRe

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Posted 18 October 2012 - 06:42 AM

My first batch I smoked malt with was my meat smoker. If you like bacon beer then you would of loved this Bacon Smoked Porter. Thats when I decided to build a separate cold smoke box for malts. Much better. I haven't used it since I got out of my smoked beer phase.

Edited by BlKtRe, 18 October 2012 - 06:42 AM.


#15 HVB

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Posted 18 October 2012 - 07:02 AM

My first batch I smoked malt with was my meat smoker. If you like bacon beer then you would of loved this Bacon Smoked Porter. Thats when I decided to build a separate cold smoke box for malts. Much better. I haven't used it since I got out of my smoked beer phase.


Yeah, I can see that too. But, as a stubborn Polock I have to give it a go on my own! The other option is turn one of the UDS smokers into a one for malt. That is after I use the 25# or smoke malt I currently have.

#16 positiveContact

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Posted 20 October 2012 - 02:25 PM

I wonder if you could put some kind of contraption on top of a chimney starter full of wood chunks to smoke malt.

#17 matt6150

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Posted 02 September 2013 - 04:29 PM

So I think I'm going to steal your recipe Drez and brew this one up this weekend. You noted you would brew it again with some minor tweaks, any suggestions on that?


Edited by matt6150, 02 September 2013 - 04:29 PM.


#18 HVB

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Posted 02 September 2013 - 05:50 PM

So I think I'm going to steal your recipe Drez and brew this one up this weekend. You noted you would brew it again with some minor tweaks, any suggestions on that?

After drinking many samples alone and with others the only change I made was to split the chocolate between regular and pale. I did a 50/50 split. I really enjoy this beer and still have a keg on from February that is drinking great. If you brew it let me know your thoughts on the final product.

#19 matt6150

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Posted 09 September 2013 - 01:54 PM

I brewed this up on Saturday. I had to make a few adjustments for what I had on hand. I used a little less Chocolate, upped the C-40 and dropped the Flaked Barley but added a little Cara-pils. The 2-row, Munich and smoked malt stayed the same percentage wise. The NB I changed to Magnum, but the rest was the same. Mashed at 154-155 and pitched 1056. The sample I pulled out of the fermentor was really nice, perfect smokiness!



#20 HVB

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Posted 11 September 2013 - 06:49 AM

I brewed this up on Saturday. I had to make a few adjustments for what I had on hand. I used a little less Chocolate, upped the C-40 and dropped the Flaked Barley but added a little Cara-pils. The 2-row, Munich and smoked malt stayed the same percentage wise. The NB I changed to Magnum, but the rest was the same. Mashed at 154-155 and pitched 1056. The sample I pulled out of the fermentor was really nice, perfect smokiness!

 

Sounds good!  I cannot image the subs will make a huge difference on the beer.  the cara-pils instead of FB in my original recipe was just a personal choice at the time of brewing.

 

My keg is going to kick any day and I will be brewing this one up again, seems to be a mainstay at my house.




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