I recently got my hands on some of the new Briess cherrywood smoked malt. Ideally, I'd like to put it to optimal use so I thought I'd consult the hive mind.
What should I do with it?
I'm thinking about doing one of the following three things:
1. Smoked stout
2. Smoked stout with cherry additions in secondary
3. Smoked stout with cherry additions in secondary, soured
I was thinking about using Jamil's dry stout as a base for this beer, but bumping the gravity up to 1.070 just for kicks. His recipe:
70% pale malt
20% flaked barley
10% roasted barley
East Kent Goldings hops at 60 minutes to yield 40 IBU
WLP002 English Ale yeast
Except, replacing a sufficient quantity of the pale malt so that the smoked malt constitutes 30% of the overall grainbill.
If I use cherry additions, I was thinking about doing the Randy Mosher thing and adding 2 lbs in secondary.
Finally, the idea of making a sour cherry beer seems like it could be appealing. The way that seems most interesting to me is to rack some unfermented wort into one of my 1 gallon jugs with some grain on the bottom, tasting it periodically, and pasteurizing the portion before adding it back to the main batch.
What do you think I should do?