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Author Topic: Smoked Old Ale critique  (Read 1114 times)

Offline mindbender

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Smoked Old Ale critique
« on: April 13, 2016, 12:13:33 pm »
There is a regional competition next year that has select BJCP categories for entry, one of which is Smoked Beer.  I've made a delicious smoked porter before but I suspect that will be the most common type of base beer so was thinking of making something that might stand out a little bit from the crowd.  I've also never made an Old Ale but I thought that some smoke might so well in something that might fit in well.  Looking for any suggested changes or existing recipes in this vein that turned out well.

Drafted out an idea keeping in mind that while I prefer a low to moderate amount of smoke in a beer, this one will likely age for 8-9 months so I'm pumping it up a bit with the idea that some of the phenols will mellow out over time.

Batch Size: 5.5g
OG: 1.086
FG: 1.022
ABV: 8.4%
SRM: 18
IBU: 52

Maris Otter 11.25# 68%
Breiss Cherrywood Smoked Malt 3.875# 23%
Caramel Malt 80L .875#  5%
Treacle .5# 3%
Chocolate Rye .187# 1% (late addition for color adjustment)
1 oz. Target Hops (First Wort)
1.25 oz Fuggles @ 60 mins
1.75 oz Fuggles @ 15 mins

Mashed for 60 minutes @ 154F, 90 Minute Boil

Offline 69franx

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Re: Smoked Old Ale critique
« Reply #1 on: April 16, 2016, 10:20:32 am »
Have not made an old ale yet, but looks good to me. That big, I might drop mash temp to 150, but that's all I have to offer
Frank L.
Fermenting: Nothing (ugh!)
Conditioning: Nothing (UGH!)
In keg: Nothing (Double UGH!)
In the works:  House IPA, Dark Mild, Ballantine Ale clone(still trying to work this one into the schedule)