Smoked IPA?

http://www.beeradvocate.com/community/threads/smoked-ipa.244243/#post-3798800

 

Not totally disgusting, but I attempted it 2 times. Once using 2 lbs of smoked malt the other using 3 lbs.
Both brews used 10 lbs 2 row and 1 lb of crystal and carapills. Not great IPAs but drinkable. I like smoked malts in brews containing dark grains, r barley, black malt, chocolate etc.

 

I've had two smoked beers and twice I've wanted to spew. Why, why, why?

 

It depends what you're looking for. Looking at your previous posts, it looks like you do small batches of BIAB, yes? So let's speak in percentages rather than weights.

If you want peaty smokiness, go with peat malt, but beware, this is very potent and a little (and I mean a little) goes a long way. Like, 2-3% of your grist will get you some peatiness going on.

If you want more of a rauchbier flavor, I'd suggest Weyermann smoked malt, which can be up to 100% of your grainbill, though I probably wouldn't recommend that the first time using it. Maybe start at about 30-40%.

I've thought about doing a smoked IPA or pale ale before but always talked myself out of it. Small batch is the way to go with this one, I think. Others will likely suggest different smoked malts, but those are the ones I have experience with, although my LHBS has a Briess Cherrywood Smoked Malt that smells really interesting and could possibly work with some hops. But I have no idea how much of the grainbill you would use for this.