some friends of mine are organizing a series of style competitions, and the second one is Amber Ale (the only rules is that it falls within BJCP regulations, with Smoked Malt added). So, from what I remember of the Amber Ale examples, we need a slightly bitter, malty and somewhat sweet beer, with light to medium body. So I came up with the following recipe. The problem is I've never used Smoked Malt, so I don't know how much is enough. I don't want the smokiness to be a lead flavor, only at the background, but still present. Any suggestions?
No Vacancy Smoked Amber Ale
American Amber Ale
Type: All Grain (BIAB)
Batch Size (fermenter): 19,00 l
Brewer: Tsekouratos
Boil Size: 31,33 l
Boil Time: 69 min
End of Boil Volume 21,67 l
Brewhouse Efficiency: 70,00 %
Final Bottling Volume: 17,00 l
Est Mash Efficiency 76,8 %
Fermentation: Ale, Two Stage
Ingredients
Amt Name Type # %/IBU
3,00 kg Pale Ale (Thracian Pale Ale) (6,0 EBC) Grain 1 61,2 %
0,50 kg Vienna Malt (10,0 EBC) Grain 2 10,2 %
0,30 kg Oats, Flaked (2,0 EBC) Grain 3 6,1 %
0,25 kg Smoked Malt (Weyermann) (3,9 EBC) Grain 6 5,1 %
0,25 kg Caramel 120 (Dark) (120,0 EBC) Grain 4 5,1 %
0,25 kg Melanoidin (Weyermann) (59,1 EBC) Grain 5 5,1 %
0,20 kg Special B (Castle Malting) (300,0 EBC) Grain 7 4,1 %
0,15 kg Caramel 30 (Light) (30,0 EBC) Grain 8 3,1 %
5,00 g Polaris [19,00 %] - Boil 60,0 min Hop 9 15,0 IBUs
30,00 g Centennial [10,00 %] - Boil 10,0 min Hop 10 9,5 IBUs
30,00 g Amarillo [9,20 %] - Boil 5,0 min Hop 11 7,3 IBUs
1,0 pkg Safale American (DCL/Fermentis #US-05) [50,28 ml] Yeast 12 -
Beer Profile
Est Original Gravity: 1,056 SG
Est Final Gravity: 1,012 SG
Estimated Alcohol by Vol: 5,9
Bitterness: 31,7 IBUs
Calories: 427,1 kcal/l
Est Color: 28,3 EBC
The hops at the end are not definite. I might run out of Amarillo, so I might play with Belma, Ella, Simcoe or something else citrusy.