<_MOD_>1970-01-01
Selections
7372
0
1
1
<_XName>Selections
16
<_MOD_>2013-02-24
Smoky malt
2013-02-24
1990-06-01
640.0000000
640.0000000
0
0
0
0
0
0
<_MOD_>2013-02-24
Pot ( 5 Gal/19 L) - Mini-BIAB
642.5600000
35.2000000
1
0.1200000
0.0000000
0
1
304.5567238
60.0000000
10.0000000
1
96.0000000
65.2800000
4.0000000
0.0000000
135.2553113
28.1600000
0.0000000
65.0000000
100.0000000
Sample Brew-In-A-Bag equipment profile set up for a 19 litre pot (diameter of 29cm or 15 inches) using a polyester grain bag to hold the grain. This profile should be used with the BIAB mash profiles available in the BeerSmith mash profiles area. As this is a small pot size, it may be necessary to hold back some mash water until after the bag has been removed to prevent over-flow. The above assumes loose pellet hops and only clear, chilled wort transferred from the kettle using no trub management techniques. Experienced brewers should adjust 'Loss to Trub and Chiller' and 'Brewhouse Efficiency' accordingly to suit their trub management techniques.
<_MOD_>1970-01-01
Other Smoked Beer
Smoke-Flavored and Wood-Aged Beer
BJCP 2008
2
22
2
1.0300000
1.1100000
1.0060000
1.0240000
5.0000000
70.0000000
1.8000000
3.0000000
5.0000000
50.0000000
2.5000000
12.0000000
This is any beer that is exhibiting smoke as a principle flavor and aroma characteristic other than the
Bamberg-style Rauchbier (i.e., beechwood-smoked Märzen). Balance in the use of smoke, hops and malt character is exhibited by the better examples. The process of using smoked malts more recently has been adapted by craft brewers to other styles, notably porter and strong Scotch ales. German brewers have traditionally used smoked malts in bock, doppelbock, weizen, dunkel, schwarzbier, helles, Pilsner, and other specialty styles. Any style of beer can be smoked; the goal is to reach a pleasant balance between the smoke character and the base beer style. IF THIS BEER IS BASED ON A CLASSIC STYLE (E.G., ROBUST PORTER) THEN THE SPECIFIC STYLE MUST BE SPECIFIED. CLASSIC STYLES DO NOT HAVE TO BE CITED (E.G., “PORTER” OR “BROWN ALE” IS ACCEPTABLE). THE TYPE OF WOOD OR OTHER SOURCE OF SMOKE MUST BE SPECIFIED IF A “VARIETAL” CHARACTER IS NOTICEABLE. Entries that have a classic style cited will be judged on how well that style is represented, and how well it is balanced with the smoke character. Entries with a specific type or types of smoke cited will be judged on how well that type of smoke is recognizable and marries with the base style. Specific classic styles or smoke types do not have to be specified. For example, “smoked porter” is as acceptable as “peat-smoked strong Scotch ale” or “cherry-wood smoked IPA.” Judges should evaluate the beers mostly on the overall balance, and how well the smoke character enhances the base beer.
Aroma: The aroma should be a pleasant balance between the expected aroma of the base beer (e.g., robust porter) and the smokiness imparted by the use of smoked malts. The intensity and character of the smoke and base beer style can vary, with either being prominent in the balance. Smokiness may vary from low to assertive; however, balance in the overall presentation is the key to well-made examples. The quality and secondary characteristics of the smoke are reflective of the source of the smoke (e.g., peat, alder, oak, beechwood). Sharp, phenolic, harsh, rubbery, or burnt smoke-derived aromatics are inappropriate.
Appearance: Variable. The appearance should reflect the base beer style, although the color of the beer is often a bit darker than the plain base style.
Flavor: As with aroma, there should be a balance between smokiness and the expected flavor characteristics of the base beer style. Smokiness may vary from low to assertive. Smoky flavors may range from woody to somewhat bacon-like depending on the type of malts used. Peat-smoked malt can add an earthiness. The balance of underlying beer characteristics and smoke can vary, although the resulting blend should be somewhat balanced and enjoyable. Smoke can add some dryness to the finish. Harsh, bitter, burnt, charred, rubbery, sulfury or phenolic smoky characteristics are generally inappropriate (although some of these characteristics may be present in some base styles; however, the smoked malt shouldn’t contribute these flavors).
Mouthfeel: Varies with the base beer style. Significant astringent, phenolic smoke-derived harshness is inappropriate.
Different materials used to smoke malt result in unique flavor and aroma characteristics. Beechwood-, peat- or other hardwood (oak, maple, mesquite, alder, pecan, apple, cherry, other fruitwoods) smoked malts may be used. The various woods may remind one of certain smoked products due to their food association (e.g., hickory with ribs, maple with bacon or sausage, and alder with salmon). Evergreen wood should never be used since it adds a medicinal, piney flavor to the malt. Excessive peat-smoked malt is generally undesirable due to its sharp, piercing phenolics and dirt-like earthiness. The remaining ingredients vary with the base style. If smoked malts are combined with other unusual ingredients (fruits, vegetables, spices, honey, etc.) in noticeable quantities, the resulting beer should be entered in the specialty/experimental category.
Alaskan Smoked Porter, O’Fallons Smoked Porter, Spezial Lagerbier, Weissbier and Bockbier, Stone Smoked Porter, Schlenkerla Weizen Rauchbier and Ur-Bock Rauchbier, Rogue Smoke, Oskar Blues Old Chub, Left Hand Smoke Jumper, Dark Horse Fore Smoked Stout, Magic Hat Jinx
http://www.bjcp.org
<_MOD_>2013-02-24
BIAB, Light Body
52.0290939
71.9600000
212.0000000
71.9600000
5.2000000
168.0800000
0
95.0000000
1
0
1
0.0000000
335.0457728
1
Brew in a bag method where the full boil volume is mashed within the boil vessel and then the grains are withdrawn at the end of the mash. No active sparging is required. This is a light body beer profile.
<_MOD_>2013-02-24
steps
7432
1
7149
2
<_XName>steps
16
<_MOD_>2013-02-24
Saccharification
0
335.0457728
147.9200000
90.0000000
10.0000000
0.0000000
0.1200000
642.5600000
71.9600000
0.0000000
0.0000000
71.9600000
0.0000000
52.0290939
152.2168522
0.0000000
<_MOD_>2013-02-24
Mash Out
2
0.0000000
168.0000000
10.0000000
7.0000000
0.0000000
0.1200000
642.5600000
71.9600000
0.0000000
0.0000000
71.9600000
335.0457728
52.0290939
120.0000000
0.0000000
<_TExpanded>1
0
642.5600000
35.2000000
0.1200000
<_MOD_>2013-02-24
Malt
0
0
0.0000000
16.0000000
3.0000000
75.0000000
0.0000000
0.0000000
0
1.5000000
4.0000000
120.0000000
11.7000000
0.0000000
0
0
100.0000000
60.0000000
1.5000000
<_MOD_>2013-02-24
Table Sugar
70.0000000
0
Table Sugar
109.9000000
Table sugar has no water and is slightly more effective than corn sugar
<_MOD_>2013-02-24
Ale, Single Stage
67.0000000
67.0000000
65.0000000
65.0000000
65.0000000
65.0000000
65.0000000
65.0000000
1
14.0000000
10.0000000
7.0000000
30.0000000
0
A simple single stage fermentation, often used by extract brewers or for classic ales.
<_MOD_>2013-02-24
Ingredients
7405
1
7182
7
<_XName>Ingredients
16
<_MOD_>1970-01-01
Pale Malt, Maris Otter
United Kingdom
Maris Otter
0
1
98.0968881
35.2739619
3.0000000
82.5000000
0.0000000
67.7966102
1
1.5000000
3.0000000
120.0000000
11.7000000
0.0000000
0
1
100.0000000
Premium base malt from the UK. Popular for many English styles of beer including ales, pale ales and bitters.
60.0000000
0.0000000
Pale Liquid Extract
<_MOD_>1970-01-01
Smoked Malt
Germany
0
1
17.6369810
10.5821886
9.0000000
80.0000000
0.0000000
20.3389831
2
1.5000000
4.0000000
0.0000000
11.5000000
0.0000000
0
1
100.0000000
Malt that has been smoked over an open fire.
Creates a distinctive "smoked" flavor and aroma.
Used primarily for German Rauchbier but can also be added to Brown Ales and Porters.
60.0000000
0.0800000
<_MOD_>1970-01-01
Rye Malt
US
0
1
10.5821886
3.5273962
4.7000000
63.0000000
0.0000000
6.7796610
3
1.5000000
4.0000000
75.0000000
10.3000000
0.0000000
0
1
15.0000000
Adds a dry, crisp character to the beer.
Yields a deep red color, and a distinctive rye flavor
Must limit to 10-15% fo the mash as it tends to produce "stuck" mashes.
60.0000000
0.0800000
<_MOD_>1970-01-01
Cara-Pils/Dextrine
US
0
1
7.9366414
2.6455471
2.0000000
72.0000000
0.0000000
5.0847458
4
1.5000000
4.0000000
0.0000000
13.2000000
0.0000000
0
0
20.0000000
Significantly increases foam/head retention and body of the beer.
Also sold under the names "Dextrine" and "Cara-Foam"
60.0000000
0.0800000
<_MOD_>2013-02-24
Goldings, East Kent
United Kingdom
1
0
5.0000000
3.5000000
100.0000000
2.6102732
0.4938355
35.0000000
60.0000000
0.0000000
Used for: General purpose hops for bittering/finishing all British Ales
Aroma: Floral, aromatic, earthy, slightly sweet spicy flavor
Substitutes: Fuggles, BC Goldings
Examples: Bass Pale Ale, Fullers ESB, Samual Smith's Pale Ale
30.2338547
5
0
1
1.0000000
<_MOD_>2013-02-24
Whirlfloc Tablet
1
Clarity
135.2553113
13
0.5000000
640.0000000
0.9433179
0.1000000
0
0
15.0000000
Aids in clearing yeast and chill haze. Easy to use tablet form.
1
0
6
<_MOD_>2013-02-24
Cooper Ale
Coopers
-
0
1
1
0.8000000
1.0000000
2.0000000
6.0000000
7
1
2013-02-24
2011-02-27
200.0000000
73.0000000
77.0000000
62.0000000
72.0000000
0
0
0
5
2003-06-14
Most ales.
General purpose dry ale yeast with a very good reputation. Produces significant fruity flavors. No phenolics. Clean, fruity finish.
<_TExpanded>1
2
0
0
1.0460000
1.0100000
1.0180000
1.0110000
640.0000000
1.0500000
30.0000000
2.3000000
5.2000000
6.0000000
1.0100000
30
155.0000000
0
1.0000000
0.0000000
0
640.0000000
640.0000000
72.0000000
20.0000000
10.0000000
1.0500000
0
<_TExpanded>1