Smoked Malt-How Much?

PHB2234's picture
Submitted by PHB2234 on Fri, 09/25/2009 - 13:33

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?


paul1000's picture

I used 4 0z. of the double

Submitted by paul1000 on Fri, 10/02/2009 - 15:04.

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

Deacon's picture

Beanie's cherry-smoked malt

Submitted by Deacon on Mon, 11/09/2009 - 16:28.

I have not worked with Beanie's smoked malt, but I have the impression that cherry work smoke flavor is likely to be a bit more congenial in brewing than some smoke sources that give a drier and more persistent flavor effect.  When I have worked with cherry wood chips in barbecuing, I have noted a distinctly sweet aromatic quality.  One way to work with it, if possible, is to make two batches of the beer, one with and one without the smoked malt, and blend finished beer to get the flavor balance you desire.

Rich, I like your idea, this could match beautifully with a Marzen style and give Schlenkerla a run for its money!

Bruce