Fri, 09/25/2009 - 13:33 — PHB2234
Has anybody yet tried brewing with some of Beanie's custom smoked malt? I'm wondering how much is too much. I plan to use the cherry smoked malt in a marzen-style lager. Wonder if all four ounces from the package is about right for a 5-gallon batch, or if that might be over the top? Opinions? Results?
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I used 4 0z. of the double smoked malt in a Porter. It's in the secondary now and the smoke is strong but not over the top. I was actually afraid that it would be overpowered by the roasted grains, but I think it's about right. In a marzen, I think it's going to stand out a lot more. Since your malt is not the double smoked I think it should be OK. If turns out too strong you can let it age and the smoke will graduallly fade. I think Beanie said his porter was about 1 year old, and it was way too smokey at first so he just let it age.
-Paul