Monday, November 26, 2007

Smoked Scottish 2

Though my experience with them is fairly limited, still I absolutely love smoked beers. Doesn't matter if there's only a hint, or its completely dominated by smoke. As I sit bundled up on the porch in the crisp Autumn wind, with closed eyes and clear senses, I take a deep sniff and a sip. Then, the distinctive whiff and woodsy flavor transports my mind, to a far off place in medieval European history. I love when culinary delights have the power do this. It's probably the closest I'll ever come to time travel.

I first brewed a peat smoked Scottish ale in the Spring of 2006. The Scottish yeast enjoyed a long consistent ferment in the low 60's. It came out a little lighter than expected, but at the same time, it tasted very clean and was extremely drinkable.

In my second attempt, I'm going for a bigger version. The list of grains may appear complicated for a traditional Scottish Ale, but I wanted to balance a larger percentage of smoked malt with some dark sweet malts and unfermentables. At the same time, it doesn't stray too far from recommendations in Designing Great Beers. Also, this is a perfect malty opportunity for using up some left-over ingredients (CaraMunich, Special B and Org. Crystal 60).

Smoked Scottish 2

8.75 lb. Golden Promise 2-Row Pale
1.00 lb. Torrified Wheat
0.60 lb. Peated Malt
0.50 lb. Org. Crystal 60L
0.35 lb. Amber Malt
0.26 lb. CaraMunich & Special B (split 50/50)
0.25 lb. UK Chocolate Malt
0.13 lb. UK Black Patent

1.00 oz. Target, 8%, whole, 90min.

Wyeast 1728: Scottish Ale (.5-.75 cup slurry)

Brew Day Stats

Brewed: 11/26/07
Racked: 12/11/07
Bottled: 1/4/08

Water Adjustment:
.49 tsp B.Soda, .86 tsp CaCl & 1.2 tsp Gypsum

H2O/1lb. Grain Ratio: 1.3qt/lb
Mash Ph: ---
Sacch. Rest Temp/Time: +/-159°F/1 hour
Mash Out Temp/Time: 170°F/15min w/vorlauf

2nd Batch Sparge Rest Temp/Vol: 170°F/4 gal

Pre-Boil Vol: 7.25gal
Pre-Boil SG: 1.048
Boil Time: 2 hours
Caramelized Reduction: 30 oz down-to 8 oz.
Post-Boil Vol: 5.75 gal

OG: 1.064
IBU: 29
Color/SRM: Deep Brown/16-20
Mash Efficiency: approx. 83.9%
FG: 1.020
ABW: 4.62%
ABV: 5.78%

Fermentation Temp: 58°F
Cost: $28.40, .53¢/12oz., 3.20/6-pack

Tasting Notes
check back in 2-3 months



Travis said...

Interesting. It looks like there is a very close to 50/50 match of smoked malts and regular flavor malts. What are you expecting for the level of smokiness in the brew with that profile?

On the peated malt, I got my father-in-law the Michael Jackson book on sigle malt scotch (by the way, a very nice hard cover book that is a great gift for any scotch drinker) and he mentioned that he did not know what peated and peated malt were so we looked it up on wikipedia.

Pretty cool that the malt is actually smoked over peat. Something about that is just very dark ages.


Ted Danyluk said...

Thanks Travis,

Peated malt is quite strong. The level of smoke in this beer should be medium to full in flavor and aroma. On brew day, the house smelled, well...smoky.

Over last year's smoked ale, I've increase the percentage of peated malt just .5 points to 5.1% of the mash. The gravity has also increase about 10 points, but the smoke flavor will still be prominent.

The smoke from burning various hardwoods (beech, alder, apple, hickory, mesquite, alder) or peat, gives the malt different smoky character. Also, temperature range is critical, and smoking with dry or wet grains is also an important factor. Next year I'll get to try smoking malts/spices with my neighbor's smoker.

All-in-all, if you enjoy the smoke flavor in beer, I highly recommend giving it a try. Start out with a quarter pound, especially in a lighter strength beer. Go with a half pound in a beer that can handle it. I'm sure you'll find it to be a worthwhile endeavor.

Adam said... you did it. A smoked beer is definately on my list. That is a lot of smoked malt. I will be interested to hear about how it turns out.


That MJ Scotch book is a handsome book that is very well layed out and written. This is the only thing I own that has been signed by somebody famous, MJ himself. (I don't get to brag about that too often)

Ted Danyluk said...

I do like a smooth and neat Scotch once in a while. I'll have to check out that book. There are just so many to choose from. My wife bought me a bottle of Bushmills Malt 10, and it was very nice, but now I think it's time for some fine Scotch.


Go for it. Again, use it lightly if you are the timid type. But if you love smoke flavor in beer, then you can raise it to about 5% of the mash/fermentables.

Ooooo...MJ signed your book! That's cool man. Feel free to brag here, it's all right.

I'll let you know how this beer turns out, but it'll be a while.

Adam said...

I think smoked flavor can be very good in a beer. Cinderbock is my favorite and it is veeery smokey. I've had some very thin and dry beer that was smoked and I didn't like it at all. So big malt and big smoke are both necessary for me to like it.

Ted Danyluk said...


Russ said...

Sorry for the late comment (sad to say I haven't checked out your blog in a while), but if you're thinking of doing a Rauchbier I would urge you to consider going with a decent amount of roasted malts (maybe some Carafa?). The Maerzen Rauchbier at Spezial in Bamberg had a nice roasted flavor to complement the smoke (sort of like you get with a smoked porter). Unfortunately they don't export to the U.S., so you'll have to trust me on this, but just something to keep in mind in the future. Cheers!

Ted Danyluk said...


Your family trip to Germany looks awesome. I have yet to comment on your posts about it.

I'm glad you said this, because the level of roast is the part I am most weary of. I've used Carafa malts in last year's Schwarzbier, and it still had a roasted assertiveness. But I think I'll reconsider the amount for this Rauchbier.

I'm definitely taking up the gravity closer to a bock. The level of sweet (CaraMalts) & toasted malts will also be raised slightly. So with all of this, I can safely raise the roast malts.

Thanks a lot for the advise. I sure need it for this RauchMarzen I'm trying to create.