Smoked Belgian Red Ale (1 ratings)

Partial Mash Recipe

Submitted By: mmurray (Shared)
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Brewer: Mark Murray
Batch Size: 5.00 galStyle: Belgian Specialty Ale (16E)
Boil Size: 3.15 galStyle Guide: BJCP 2008
Color: 10.8 SRMEquipment: Brew Pot (4 Gallon)
Bitterness: 39.3 IBUsBoil Time: 60 min
Est OG: 1.053 (13.0° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.012 SG (3.1° P)Fermentation: Ale, Two Stage
ABV: 5.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
8.00 oz Smoked Malt (9.0 SRM) Grain 1
4.00 oz Melanoiden Malt (20.0 SRM) Grain 2
4.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 3
3 lbs 4.80 oz Munton's Hopped Light LME (12.0 SRM) Extract 4
3 lbs 4.80 oz Munton's Light LME (12.0 SRM) Extract 5
0.75 oz Liberty [3.8%] - Boil 60 min Hops 6
0.25 oz Nugget [11.0%] - Boil 60 min Hops 7
0.25 oz Liberty [3.8%] - Boil 10 min Hops 8
0.25 oz Nugget [11.0%] - Boil 10 min Hops 9
1 pkgs Belgian Strong Ale (Wyeast Labs #1388) Yeast 10

Ratings

by mmurray

As far as I can tell this is the first of it's kind. I've seen Belgain Red beers, I've seen smoked, but never a smoked Belgain Red. So... I'd call it a winner!

Slightly malty Red Ale with great Smoke aroma and flavor, but not over powering. The Belgain yeast add their own distinct character to the beer. Fermented a little warmer than I'd like it lead to it being a little estery, but the smoke prevented it from being overpowering. Better temp control will most likely give this beer a cleaner finish and let the smoke stand alone with the malty back of the red ale.

will definitely brew this one again, more than likely as an all grain version.