Smoke Without Fire

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Revision as of 08:51, 12 February 2024 by James Wilson (talk | contribs) (Created page with "'''<big>By Arthur Olcot</big>''' Recipe is part of Recipe Index '''BJCP 2021 Style - 32A Classic Style Smoked Beer''' '' Smoked Helles '' Around a year ago I purchased on a complete whim 1kg of smoked beechwood malt. Not entirely sure why as I’m not really a huge lover of smoked beers! Anyway, after it being sat around for a few months the time came to actually brew something with it. This recipe is a simple smoked Helles with a light smoke to the aroma and fla...")
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By Arthur Olcot

Recipe is part of Recipe Index

BJCP 2021 Style - 32A Classic Style Smoked Beer

Smoked Helles

Around a year ago I purchased on a complete whim 1kg of smoked beechwood malt. Not entirely sure why as I’m not really a huge lover of smoked beers! Anyway, after it being sat around for a few months the time came to actually brew something with it. This recipe is a simple smoked Helles with a light smoke to the aroma and flavour, so it is a good gateway beer into the world of smoke beers. I did a single infusion mash but a decoction could take this to another level

Awards

Scottish National Homebrew Competition 2024 (Edinburgh)

2nd - Seasonal, Smoked and Wood Beer

Measures

  • IBU 23
  • ABV 5%
  • OG 1.045
  • FG 1.0075
  • EBC 8
  • Batch size 19 litres

Ingredients

Water

  • Ca2+ 52; Mg2+ 7; Na+ 25; Cl- 99; SO42- 70; HCO3- 0
  • 5.3pH using around 3.5ml of lactic acid to adjust
  • I used distilled water as a base and added salts to get to the profile.

Malt

  • 68.2% — Crisp Europils Malt — Grain — 3.4 EBC
  • 19.5% — Smoked (Beech) — Grain — 10 EBC
  • 9.8% — Dingemans Munich — Grain — 10.8 EBC
  • 2.5% — Simpsons Dextrin Malt — Grain — 1.5 EBC

Hops

  • 20 g (19 IBU) — Perle 8% — First Wort
  • 15 g (5 IBU) — Perle 8% — Boil — 10 min
  • 15 g — Perle 8% — Boil — 0 min

Yeast

  • White Labs WLP830 German Lager - 2.5L starter

Process

Mash

  • 60mins at 66 degrees

Boil

  • 60 minute boil

Ferment

  • Fermented at 12 degrees for a few days, ramping to 16degrees when fermentation tailed off.
  • Held for a few days until no further sign of activity.
  • Cold crashed for a couple of days then transferred to keg. Lager for at least 4 weeks

Serving

  • Final beer carbonated to around 2.5 vols.