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Smoke

What it does :

Remember that, for many of the centuries people have been brewing beer, the exclusive use of hops to balance beer's malty base is relatively recent. Brewers have long added special flavorings like flavorings to make unique brews, and that tradition continues today. The craft brewing and homebrewing movements provide daily examples of this inventiveness. If you are reading this, you are likely looking to broaden your beer and brewing palate. You can make use of smoke to express your own brewing creativity and make a beer that is uniquely yours. Smoke flavor is appropriate when trying to mimic classic Rauchbier and Scottish ale styles. The malts used in these beers have a wood- or peat-smoked character that results in a distinctive flavor profile.

When designing a beer recipe that will include smoke you must carefully consider the malt, hops, and yeast base that will best complement this specialty ingredient. When brewing with flavorings, many brewers choose a strong malt base, with bittering hops only. By avoiding the addition of aroma hops, this allows the added flavorings to complement, and not conflict with the beer's other ingredients.

What it is:

Smoke is a flavor characteristic that is unique to specific beer styles. It can be added either through use of smoked malts in the grist or as a liquid extract.

Dosage:

With a liquid smoke extract, use up to 2 teaspoons per 5 gallons. Add to the secondary fermenter. Finding the right amount of smoke to use will depend on your particular recipe and your vision for your beer. As always, keep good records of each beer that you make, be willing to experiment, and you will converge on the ingredient mix that yields the flavor and aroma result that you like best.

Drawbacks:

Avoid liquid smoke extract with vinegar or preservatives that may be primarily intended for adding barbecue flavor to food.

Related Links

Volume Conversion
Weight Conversion
Smoke