For this beer, I wanted to emphasize the food-friendly nature of smoked beers. It is, therefore, moderate in alcohol and bitterness, and full-bodied with a bit of residual sweetness. The half pound of chocolate malt brings a bit of roast flavor (complementing roasted meats and vegetables) without overpowering the beer or the accompanying food. I also added some rye malt to the recipe, which plays well with the smoke and complements a wide variety of savory dishes.
Aroma: Soft, savory-sweet beech smoke. Peppery rye. Hint of roast.
Taste: Chocolatey/nutty, with a strong toffee sweetness from the crystal malt. Sweeter than I expected, but still good. Smoke flavor continues throughout, and the rye comes out in the finish.
Mouthfeel: Full-bodied, moderate carbonation.
Overall impression: I very much like the smoke/rye combination. Next time I think I'll cut back on the crystal malt a bit and substitute a de-bittered black malt for half the chocolate.
IBUs (Tinseth): 28
Mash adjustments: 5.5 grams Calcium Chloride
Sparge adjustments: 1 drop 88% lactic acid
Mash in: 156F
Mash length: 60 minutes
Efficiency: 74% (83% conversion efficiency)
Yeast: WLP007 (Dry English Ale)
Starter: 1.25 liters
Pitching temp: 66F
Max temp: 68F
|Malts Mashed||Amount||%||Max Pts.|
This was my first brew with my new grain mill. The rye malt did not mill very well. I think next time I'll double-crush it.
4/16/13: #7 bottled to 2.2 vol. CO2 Quite smokey, complex flavors, but a bit sweet. The English crystal is very good (toffee/caramel flavors) but a little too intense. Next time I'll drop the crystal to half a pound.