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I want to do a simple smokey pale ale, gently hopped to not override the smoke. No more than 3 grains: 2 row, smoked malt, and ... ideas for #3? A light crystal? Some munich? Any thoughts?

thx in advance!

Munich would be good and you can use a large amount as well because it's a base malt. The brewing calssic styles rauch beer hase smomked, munich, caramel 30, melanoiden, and a touch of black for color, no 2row but then again it isn't a smoked pale like you want. How much smoke malt are you thinking?

I haven't used the smoked malt before, so I'm not too sure of its strength. It was bought from Noble Grape back in the fall if anyone has any experience with that. I want the smoke to prominent but not dominant or overriding. Off the top of my head, I was thinking of no more than 40% smoked malt.

40% will be good for smoked malt. I use 85% in that rauch beer and have tried 100% before as well.

Funny, I just came up with a Smoky Irish Red recipe yesterday to brew this weekend. A buddy snagged me an extra 2lbs of smoked malt last week.

Smoke 'em if you got 'em

Okay. Now ... how much munich? ~10% ?

dean2k wrote:Okay. Now ... how much munich? ~10% ?

10% Is a good amount maybe even up to 20%. The smoked malt lends it's self to a preceived dryness of the beer so the munich is a good counter balance to it IMO.

Thumbs up. I'll start with 10%.

Here's the final bill. Stole a Tettnager and Hallertau hop schedule from the Brooklyn Brew Shop 1 Gal. book's BBQ Beer. Not sure about how gentle the hops will be now as the wort was coming across rather spicy.

48% 2 Row Pale
32% Smoked Malt
16% Munich
4% Amber (for shits and giggles )

Wish me luck!

Good luck. I'd be interested in trying a bottle of this if you want to trade. I've never used smoked malt and would like to see what it did to your beer.

Sure thing Graham. I'll need to QC one first, of course.

Not so pale simple "smoked ale other". Achieved what I wanted to: smoke is definitely present, but not dominant at all. Good baseline if I ever wanted to get more aggressive. Now to work on haze reduction...

dean2k wrote:Now to work on haze reduction...

Cold crash the shit out of it for a couple weeks and it should be good to go.

Jimmy wrote:

dean2k wrote:Now to work on haze reduction...

Cold crash the shit out of it for a couple weeks and it should be good to go.

W-w-w-aiting??!?

I find drinking it solves that trouble.

Sandy

dean2k wrote:

Jimmy wrote:

dean2k wrote:Now to work on haze reduction...

Cold crash the shit out of it for a couple weeks and it should be good to go.

W-w-w-aiting??!?

You just need to build up a bigger stash - then you don't notice the wait

dean2k wrote:Now to work on haze reduction...

I would have thought haze would be thematically appropriate for a smoked pale.

Other Brewnosers wrote: ...I find drinking it solves that trouble....I would have thought haze would be thematically appropriate for a smoked pale.....

Perfect! Let's roll with that!

I've actually been inspired by this and plan to do something similar this weekend. And then maybe put a small portion in a secondary with some hot peppers to add a little flame to the smoke.