Smoked Wheat #2


It’s annual smoke beer time and for this years version I went way back to 2013 and decided to re-brew the smoked wheat. I got a request from my sister to bring this one back to life and here it is. Just a few subtle changes on this one, mostly bringing up the smoked malt to 88%, the most I’ve ever done in a beer. It’s a mix of rauch malt and oak smoke wheat malt from Weyermann. The first version of this beer turned out really well but I did want a little more smoke to come through in the beer. Pretty simple recipe and brew day and this should be a nice, light late summer beer to enjoy out on the patio.

OG: 1.041
FG: 1.010
ABV: 4.1%
Mash: 148 (45 min.)
Boil: 75 min.

Water Profile:

Ca: 63
Mg: 1
Na: 4
So4: 56
Cl: 70
BiCarbonate: 15
Mash pH: 5.3

43.9% Rauch Malt
43.9% Oak Smoked Wheat Malt
9.8% Metolius (Munich 14l) – Mecca Grade
2.4% Acidulated Malt

8g Nugget  – 60 min.
1.00 oz Sterling – 10 min.
1.00 oz Mt. Hood – 0 min.
1.00 oz Saphir – 0 min.
0.50 oz Nugget – 0 min.

Imperial A31 – Tartan

Pitched yeast at 67 from can and fermented at 69 degrees. Fermentation started overnight and moved quickly before finishing out in a couple days. Left beer warm to condition a little bit. Kegged on 8/20 and finished a little higher than I was expecting at 1.010. Might have been due to a little bit older can of yeast but still at a good point from this beer.

First couple bottle samples have been promising, huge smokey aroma that is carrying over to the beer but doesn’t drink too harsh or anything. Looking forward to getting this one on tap and doing a proper review in several weeks.

Tasting notes – 10.23 

At first this beer was very smokey and the hops didn’t quite mesh all that great together and gave off a spiced beer kind of flavor. But as this one stayed on tap everything seemed to smooth out and is a really nice drinking beer now. Aroma is still has a strong smoke note and gives a little scotch smokiness even though no peat smoked malt was used. The beer still has a decent amount of smoke in the taste after being on tap a couple months and is well balanced at this point. I’m not sure the oak smoked malt is the way to go on this one and I think I’ll try to experiment with some different smoked malts in the future. This was still a really nice and interesting beer, especially at session strength.


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