ASCII 0x7 Belgian Smoked Ale

All Grain Recipe

Submitted By: timf (Shared)
Members can download and share recipes

Brewer: Tim Foster
Batch Size: 5.81 gal	Style: Other Smoked Beer (22B)
Boil Size: 5.70 gal	Style Guide: BJCP 2008
Color: 5.0 SRM	Equipment: Tim's 100L Boil Kettle - BIAB
Bitterness: 17.2 IBUs	Boil Time: 90 min
Est OG: 1.062 (15.1° P)	Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.013 SG (3.4° P)	Fermentation: Ale, Two Stage
ABV: 6.3%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
11 lbs 14.48 oz	Peat Smoked Malt (2.8 SRM)	Grain	1
2 lbs 10.33 oz	Flaked Maize (Bairds) (0.2 SRM)	Grain	2
0.53 oz	East Kent Goldings (EKG) [5.0%] - Boil 90 min	Hops	3
0.53 oz	Saaz [3.1%] - Boil 90 min	Hops	4
0.53 oz	Cascade [7.0%] - Boil 10 min	Hops	5
1.0 pkgs	Belgian Ale Yeast (Wyeast Labs #1214)	Yeast	6

Notes

This is a tweaked version of the recipe for Adelschoffen's Adelscott Biere Au Malt A Whisky, from page 154 of Graham Wheeler & Roger Protz's book "Brewing Classic European Beers at Home" I've bumped up the hop bill slightly, substituting the recommended 15g Styrian Golding and 10g of Hallertau with the hops here because the volumes I'm using here suggest I'll end up with a slightly higher OG than their recipe, so I'm using slightly more hops to compensate. This is the 2nd version of a smoked belgian ale I've tried - this time with a much simple grain bill and massively more smoked. The fruitness of the belgian yeast offsets the smoke pretty nicely, I think. More experiments in the future.

BeerSmith™ Recipes and Web Editor