ASCII 0x7 Belgian Smoked Ale

All Grain Recipe

Submitted By: timf (Shared)
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Brewer: Tim Foster
Batch Size: 5.81 galStyle: Other Smoked Beer (22B)
Boil Size: 5.70 galStyle Guide: BJCP 2008
Color: 5.0 SRMEquipment: Tim's 100L Boil Kettle - BIAB
Bitterness: 17.2 IBUsBoil 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.

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