Smoked IPA?!

Sorry to wake this thread from hibernation, but I dare say the beer machalel was describing is Stillwater's Readymade Vacuum.

This description pretty much matches my notes exactly. Interesting little brew.
I'm going to do an extract RyePA this weekend by doing a partial mash with smoked malts so I'll let you guys know the results. My first homebrew (a smoked porter using the same technique) was one of the best smoked beers I've ever had so I've got mixed expectations.

 

Nope Sorry. IIRC was at a festival here in Aus

 

Smoked IPA: New BJCP style (from 2024 revision) : )

 

I used cherrywood smoked malt 1lb/8 gallon batch and it added a nice kick... not as much as the habanero though! ;-P

 

I judged a smoked APA recently, and the smoke and American hops clashed, making it a low scoring beer.

Grodziskies have a good amount of smoke and hops, the hops are Saazer or Lublin type hops, which are spicy and go better with the smoke.

 

I think Weyermann's is beechwood smoked unless they've added to their repertoire

btw...I'm getting ready to brew a Chile Stout with some of the relatively new Mesquite smoked malt from Briess (2# in a 10 gal batch for starters)

 

I enjoyed that one a lot! Definitely a hefty brew. Had a nice balance of bitterness/roast/smoke. This is a good example of a smoked ipa actually working. It's technically a smoked india black ale, so the roasted black barley would probably lend a hand in helping the smoke, as opposed to a normal IPA.. but I'll take it.

 

The mesquite malt sounds intriguing. Tell us all about it later.

 

I Smelled some at the Briess NHC stand. Mesquite smoke can be sharp, but this smelled ok.

 

For what it's worth, COAST Brewing in Charleston makes a pretty good smoked rye pale ale with more citrusy hops and it's pretty good.
http://www.beeradvocate.com/beer/profile/16354/69153/

 

Haven't been at this forum in a while and found this old then new thread. We've been brewing a smoked black IPA for years. The trick is to use lots of hops, the right hops, and make the smoke very mild, so it just kind of plays off the hops in a subtle way. We use mostly Amarillo and Centennial for late hopping and 4-5% Weyermann beech smoked malt. Cold, the smoke is nearly indetectable; as the beer warms, the smoke plays nicely with the orange flavors from the Amarillo.

Good luck!

 

Thanks for the check. I got those switched around. Weyermann is beachwood. Briess makes the cherry (and others). Weyermann is the weaker of the two.

@Robtobfest Did you ever brew this up?

 

Weyermann also does an oak smoked wheat malt.

Smelled a sample of the Briess mesquite smoked malt, it was better than I expected.