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Old 10-26-2010, 05:17 PM   #31
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what smoked malt did you use? i used Weyerman and it was subtle. i know there are a few brands at my LHBS and they range from mild (Weyerman) to extreme (cherry smoked).
I used weyerman also.
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Old 10-29-2010, 06:48 PM   #32
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I went with 1# of the Weyerman based on my LHBS's advice that it would be very mild in this beer. I pitched last night after it sat in my no-chill for a couple of days. The hydro sample didn't taste particularly smokey, just a weird tangerine, sweet flavor. But then again, I never like the taste of unfermented wort, so I'm not worried. Can't wait for this to be done!

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Old 10-30-2010, 02:29 AM   #33
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I kegged this, this weekend and man its smokey, I let it sit in the primary for a month and its way to smokey, Im going to let it sit for a while hopefully by christmas itll be good to go.

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Old 10-30-2010, 04:03 PM   #34
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The amount of variability in the intensity of the smoked malt is interesting to me! I guess it's hard for the maltsters to get consistency across lots of batches.

Also, I wonder if the age of the smoked malt when you use it affects the smoke flavor. It seems likely that the older the malt gets, the more smoke flavor it would loose.

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Old 11-01-2010, 01:22 PM   #35
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Pulled a hydro sample last night. Beer is at 1.020. I accidentally let it get down to 62F, hope I didn't stall the yeast. It's back up to 67F now.

Anyway, the sample I pulled did not taste smokey at all. The primary flavors were nice coffee notes from the pale chocolate, as well as the distinctive caramel flavor of British Medium Crystal. In fact, I sort of regret using that malt instead of the Crystal 20 now. It'll be good beer, but it won't be a Tumbler clone.

Just like Tumbler though, the sample had a complexity that I couldn't put my finger on. Definitely the smoked malt adds a hint of flavor that's hard to pick out.

I'll definitely be experimenting with 1-2lbs of Weyerman smoked malt in other beers, just to see what happens. Maybe a touch in an Alt Beer would be nice.

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Old 11-02-2010, 05:08 PM   #36
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Quote:
Originally Posted by ghpeel View Post
The amount of variability in the intensity of the smoked malt is interesting to me! I guess it's hard for the maltsters to get consistency across lots of batches.

Also, I wonder if the age of the smoked malt when you use it affects the smoke flavor. It seems likely that the older the malt gets, the more smoke flavor it would loose.
I think this is exactly the case. I brewed 2 gallon batch of a smoked wheat ale a while back that used 1 lb of Weyermann Rauchmalt. The malt had been sitting on the shelf at the LHBS for god knows how long in a premeasured bag. The beer was less smokey than a 5 gallon batch I've brewed using the same amount of smoked malt that had been stored airtight and dark.

Cheers!
Kevin
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Old 11-03-2010, 12:35 AM   #37
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Yeah, I used the pre-measured 1 lb bag that looks like it was packaged by weyerman themselves. So you should ask your lhbs how often they turn over their smoked malt. If it doesn't move too fast, you might need to up the amounts.

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Old 11-12-2010, 04:45 AM   #38
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any update on this, anyone actually complete a batch and have it ready to drink. I would love to find a good recipe for this. One of my favorite beers by far.

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Old 11-12-2010, 03:05 PM   #39
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Not carbed yet, but I'm cold crashing mine. The hydro sample I drank 2 days ago tasted exactly like I remember Tumbler tasting at the bar. Brown ale roast on top of an ESB base is how it strikes me. Gimme a week and hopefully I'll have it crashed, kegged, carbed and compared to a real Tumbler.

Weird thing is that my version finished kinda high: 1.018-1.019. The sample tastes right on and it doesn't seem overly sweet, so I'm going to keg it.

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Old 11-12-2010, 03:07 PM   #40
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I brewed this last week:

12 gallon batch:

21.3# Hugh Baird
1.0# Smoked Malt
2.5# Crystal 10L
1.7# Choc. Malt 200L

Don't know what happened, but somehow got home from the brew store with Pale Choc Malt??? My SRM looked more like 15 going into the kettle. oh well, it will still be beer and I bet I'll drink it

Challenger/Goldings additions as previously described in this thread.

OG=1.056. Pitched WLP-001 and is currently fermenting at 68F.

I always let my ales go 30 days, so I should be kegging around 12/7. Standby.


JR

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