Smoked beer recipe thats not dark

[mrsupraboy]

Im after a tried and proven smoked ale or lagar recipe that isnt a dark beer. Is there one. Is there a reason smomed beers are dark

 

[wide eyed and legless]

Yes peat smoked malt is used in the UK, but maybe not for much longer, I believe I read somewhere that in 2020 the peat will not be dug. Grain and Grape may have peat smoked malt so you could make an 80 shilling beer using it, I was drinking the smoked ale in the UK with Laphroaig chasers, and very enjoyable it was.

 

[Ducatiboy stu]

The reason some beers are dark is because the use dark roasted grains

When using smoked malt in a pale beer, go a bit easy on it as it will tend to dominate to much. Dark beers get away with it as the smoked malt has to overcome the flavour of the dark malts

 

[thylacine]

Im after a tried and proven smoked ale or lagar recipe that isnt a dark beer. Is there one. Is there a reason smomed beers are dark

http://byo.com/issues/item/858-hot-tips-for-making-great-smoked-beers

http://beersmith.com/blog/2011/01/20/german-rauchbier-and-smoked-beer-recipes/

http://beersmith.com/blog/2009/11/01/brewing-marzen-and-oktoberfest-beer-recipes/
"...Rauchbier is a Marzen/Oktoberfest style lager with a sweet, smoky aroma and flavor and slightly darker color..."

 

[Tex083]

I had a 100% peated malt ale at grain and grape, it was light in colour and heavy on the smoke. Very good beer.
G&G also now stock Gladfield malts from NZ they have a smoked malt also.

 

[wide eyed and legless]

Found this recipe, will probably make some myself (though not as much)
http://beerrecipes.org/showrecipe.php?recipeid=1908

 

[drsmurto]

Im after a tried and proven smoked ale or lagar recipe that isnt a dark beer. Is there one. Is there a reason smomed beers are dark

I brew a Rauchbier using Best smoked malt. 60/40 munich/smoked.

OG 1.050
Magnum @60 to 24 IBU
WL833 german bock yeast

If you want it lighter in colour swap out some of the munich for pils.

 

[sterzlr]

Polish Gratzer. Had this in Wroclaw from a micro there, and it was stunning.

This link is the full recipe from Weyermann. Should be very much what you are after.

http://www.weyermann.de/downloads/pdf/rezepte/Weyermann®_Grätzer_Bier_special_english.pdf

 

[Yeastfridge]

I made a Gratzer (also called Grodziskie) a couple of months ago and it was delicious, and really pale. Used Belle Saison yeast.
Something like
90% oak smoked wheat (Weyermann)
5% Munich
5% Vienna
Perle and Styrian Goldings to 20 IBU and late Styrian Goldings at flameout too.

Came out somewhere around the 4%abv mark. Even with BIAB I had worse than usual efficiency because of the mega wheat percentage. The oak-smoked wheat is more subtle than peat-smoked. Taste reminded me of drinking a beer and eating delicious salami at the same time

 

[mrsupraboy]

Was there an over whelming smoke taste

 

[Yeastfridge]

Nah, pretty light considering the grain bill