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Smoked Ipa?

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luvbeer

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hi im keen to make a american smoked ipa. wondering if anyone has done this before and have any usefull tips. after having the autumn sierra nevada released brown ale i have been inspired to make a smoked ipa. cheers
 

Bizier

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It sounds gross to me, but if it were to work, then I'd stick with something like northern brewer, nugget and Chinook rather than floral or tropical hops.
 

Phoney

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I brewed Screwy's HHR clone the other day; which has just enough smoked malt to notice it, but not overpowering the hops, and it's bloody delicious.

In fact im drinking one right now. B)

LINK
 

Nick JD

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I like the combo of ~5% smoked malt in an American Ale with loads of Williamette.

Smoked malt in small quantities is like a flavour enhancer - especially for the earthy hops.
 

kevo

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Would the smoke be more complimentary in a UK IPA?

Less likely to clash with the hop character?

Kev
 

barls

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sitting here drinking a 2yr old smoked dark strong. i say go for it. depending on the smoke malt used dont go more than 10% with wayermann rauch
 

black_labb

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and no more than .1% of peated malt unless you are brave
 

thenymang

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I've just finished a keg of smoked IPA and kind of happy to see the end of it. It was an experiment after having some smoked malt leftover from a Rauchbier (which is still lagering).

I found some days it tasted really interesting, but on other days it wasn't very appetising at all. I could taste bacon aromas on the good days, and dirty dishwater on the other days! Guess my tastebuds couldnt make up their mind.

Having said that, I think I used around 10% of it in the grain bill, perhaps I overdid it... I did try the Stoke smoky ale (not an IPA), when I was in NZ and that was pretty well balanced, so perhaps I should try again with less smoked malt (I used Castle brand).

The nice hops flavour I enjoy with my American IPAs did get a bit muddled with the addition of the smoke malt - something about pine flavour with heavy, smoky flavour didn't really work well for my tastes.
 

Wolfman

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Mate give this a go. It's a far cry from an IPA but gets you to know your smoke!

Wolfman's Smoked Ale


Recipe Specs
----------------
Batch Size (L): 25.0
Total Grain (kg): 5.728
Total Hops (g): 50.00
Original Gravity (OG): 1.054 (P): 13.3
Final Gravity (FG): 1.014 (P): 3.6
Alcohol by Volume (ABV): 5.31 %
Colour (SRM): 7.2 (EBC): 14.1
Bitterness (IBU): 27.3 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60

Grain Bill
----------------
1.909 kg Munich I (33.33%)
1.909 kg Vienna (33.33%)
0.955 kg Pilsner (16.67%)
0.955 kg Smoked Malt (16.67%)

Hop Bill
----------------
30.0 g First Gold Pellet (7.9% Alpha) @ 60 Minutes (Boil) (1.2 g/L)
20.0 g Hersbrucker Pellet (4% Alpha) @ 8 Days (Dry Hop) (0.8 g/L)

Misc Bill
----------------
0.5 g Irish Moss @ 10 Minutes (Boil)

Single step Infusion at 52C for 60 Minutes.
Fermented at 18C with Wyeast 1056 - American Ale

Notes
----------------
Water adjusted to your water

Mash:
52/5
66/60
72/10
78/10

Sparge:
72.5

Recipe Generated with BrewMate

All round great beer!
 

hsb

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and no more than .1% of peated malt unless you are brave
0.1% ?

So in a 5kg grain bill you recommend under 5g?

Do you mean 1% (ie; 50g)
Still sounds very shy?

The reason I ask is I've got some Peated Malt set aside, possibly for a Wee Heavy, maybe a Porter, but I was thinking of being a bit bolder than 5g lol.
 

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