If I'm not brewing, I'm barbecuing (smoking meat using a smoker). I just love the smoked flavor that comes from the wood used in the smoking process. A while ago, I made a smoked porter, and although it was good, it didn't quite have the level of smokiness I desired.
While shopping at Titgemeiers a while back, I stumbled on some Briess Cherry Smoked malt. I picked up a few pounds for an eventual smoked beer. I finally constructed the recipe using a basic American Brown Ale. I took out some of the 2-Row and replaced it with 3lbs. of the smoked grain. Here's the recipe:
Smokin' Brown Ale
8 lb. 2-Row
3 lb. Briess Cherry Smoked Malt
.50 lb. C-40
.50 lb. Biscuit
.50 lb. Wheat
.25 lb. CaraMunich 60
.25 lb. Chocolate
1.10 oz. Goldings - 5.0% AA
Wyeast 1728 Scottish Ale (starter from Fred)
The beer came out pretty good. It has a really nice level of smokiness to it, probably just a tad too much, but it's still very drinkable. If I were to make it in the future, I might cut back a pound of it for more of a subtle smoke flavor, this recipe is more of an in your face smoke smell and taste, but again, it's a really unique style and I've really been enjoying a pint here and there. From what I'm told, the smoke flavor level in my version is not even close to that of a German Rauchbier.. I've gotta try one of those someday..
One more thing to add, the yeast used in this beer came from Brad @ Original Gravity. He had a couple leftover packs of Wyeast. Fred on our club was gracious enough to build a 5 gallon starter which we all split up. Thanks everyone.
Oh yeah, pictured is my new smoker, which, has nothing to do with this batch of beer, I'm just proud of it. I do plan on smoking some grains with it in the future for another smoked recipe. I did however enjoy some smoked ribs from this smoker, with the smoked Brown Ale, and the match was perfect!