Smoked Flavour?

[Heals]

Hey guys,

I've got a really nice red ale extract recipe going at the moment, but I want to introduce a slight smokey flavour to it.

Any ideas on how I might go about that?

[Bum]

How do you feel about doing a partial?

Any decent LHBS shop should stock a malt made by Weyermann called Smoked Malt - mash some of this and it will introduce a smoked flavour to your beer. How much to use would depend very much on your recipe and preference. Doesn't sound like this malt it is exactly in style for a red ale so there may be a more appropriate method - some red ale expert will be along with the goods soon enough, I'm sure.

[Heals]

I'm not much of a 'style' brewer anyways mate so that doesn't worry me too much. To be honest, this beer started off as a red ale, but it's probably more along the lines of a JSAA now.

The recipe is a partial though sorry, already steeping a fair amount of cararoma and a bit of crystal.

If that smoked malt is the way to go, what temp should I aim to steep it at, for how long and how much grain would be needed to achieve a subtle smokiness you think?

[Bum]

Cara-anything and other crystal malts still have you in extract/bits territory - not that it matters at all, the beer will be just as good regardless of what you name the method.

It is hard to say how much smoked to use without knowing what the recipe looks like - and even harder for me having never brewed a red(ish) beer. Put your recipe up (nerve-wracking though it can be) and you'll receive a few ideas for sure.

[drsmurto]

The other alternative is to use a small amount of peated malt - Link

You wouldn't need too much and whilst a mash is required you could steep it with the crystal malts without too many issues.

[Heals]

Cheers for the feedback, here's the recipe for a bit more info. I know most of you guys are AG dudes, but give this one a go if you're bored, initially it was just a throw-together with a few leftovers but much to my surprise, it came out an extremely tasty drop. Very reminiscent of JSAA.

(This was a small batch - 13L total volume (8L boil) - grains were steeped at around 64c)

1kg LDME
500g Dextrose
250g Caraaroma
100g Crystal Malt
12g Super Alpha (60 mins)
10g Williamette (15 mins)
10g Williamette (Dry Hop / 14 days)
Wyeast Denny's Favourite 50

Brewsmith Stuff:
Measured OG: 1.045
Measured FG: 1.013
IBUs: 18.7
EBC: 35.9
Actual ABV: 4.0%

Spent two weeks in the primary at 18deg, bottled and carbed with dex at the same temp.

I know many of you might cringe at that much Dex in such a small batch, but personally, I like lighter bodied, dry, low hopped beers. Though it seems to be a common complaint when using large quantities of dex, I didn't notice ANY icky mouthfeel whatsoever. *shrugs*

A side note: Originally it wasn't meant to be 13L, the final volume was supposed to be 11.5L, an overzealous top up indeed but I liked the end result so much, I'm reluctant to change it now. haha.

Found it matured really quickly, was fantastic after about a month in the bottle - just needs that illusive smokiness!

[drsmurto]

I should have added that i have used the Bairds peated malt to make an AG wash (50/50 ale/peated).

The smell of the peated malt was full on so i think it would defintely add a nice flavour/aroma but it is very different to the snoked malt that Bum mentioned which is used to add the 'bacon type' flavour to beer. I've tasted a AG smoked dunkel and was very impressed, the only commercial smoky i have had was Aecht Schlenkerla Rauchbier (a marzen) and it was sublime.

For hints of peat in a beer look for some of the commercial scottish ales (McEwans, Belhaven) in which the peated flavour comes from the water, not a malt. I am getting a slight smoke taste in my rainwater at the moment thanks to my wood fire and rain. Thinking about trying to brew a scottish 80....

[Bum]

DrS, I used Weyermann smoked to 60% in my last beer and am getting none of Schlenkerla's meatiness at all. This malt can definitely be used for a subtle smokiness. I can't really compare it to peated malt as I've only had one wee heavy with it (True South's) and to be honest I didn't get much of any smokiness but I'm sure that is recipe related rather than from the malt itself.

Having never brewed a similar beer I'm reticent to offer direct advice in regard to your recipe, Heals, but I think if you started out at maybe 150g-ish it might be a good start for just a tiny hint of smoke. But then it might also be awful. Definitely wait for more input from someone more experienced than I.

[drsmurto]

DrS, I used Weyermann smoked to 60% in my last beer and am getting none of Schlenkerla's meatiness at all. This malt can definitely be used for a subtle smokiness. I can't really compare it to peated malt as I've only had one wee heavy with it (True South's) and to be honest I didn't get much of any smokiness but I'm sure that is recipe related rather than from the malt itself.

Having never brewed a similar beer I'm reticent to offer direct advice in regard to your recipe, Heals, but I think if you started out at maybe 150g-ish it might be a good start for just a tiny hint of smoke. But then it might also be awful. Definitely wait for more input from someone more experienced than I.

Interesting. The smoked dunkel i sampled was ~30% smoked malt and have also had a smoked porter which had a ratio of smoked malt about the same. I assumed they used the Weyermann Smoked Malt and not the rauchmalz that many of the experienced AG brewers bemoan the lack of availability.

All i know is that the Schlenkerla was a well balanced beer with the smoke not dominating but still very obvious. The dunkel was like chewing on a smoked pork hock. Gorgeous.

[Bum]

All I know about Schlenkerla is that they smoke their own vienna while still green. I'm told Weyermann use pils and I don't know at what point it is smoked.

Can't speak for the dunkel pushing meat at 30% but I wonder if malt combination and yeast selection/management is important in bringing that out? I got nothing from 60% with an ale yeast. Was the dunkel a commercial beer? Very interested in trying if so. I'm guessing that since you know the percentage that it is most likely from a fellow brewer.

[Heals]

Yeah, the Aecht Schlenkerla is the direction I'm talking about (just not quite as potent as that!).

I guess i'll give 100-200g of Weyermann Smoked Malt steeped with the other grains, if that no worky i'll have a crack at the peated malt and if I get nothing from that, I'll light a fire and funnel smoke into the fermenter.

[drsmurto]

Dunkel was a homebrew and a very nice one.