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Old 10-30-2013, 04:22 PM   #1
BertusBrew
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Default Smoked Malt Question

I have a Scottish Ale recipe that I love. I want to brew it this time and add some smoked malt. Just enough to give a hint of smoke. Here is the grain bill. How much smoked malt should I use for a 5 gallon batch?

9lbs Maris Otter
9oz crystal 60
5oz amber
4oz roasted barley

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Old 10-30-2013, 04:41 PM   #2
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My first attempt at a Scottish ale I used 8 oz of peat smoked malt. Too much. Tasted like a campfire. I would go with 4 oz for something subtle.

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Old 10-30-2013, 06:59 PM   #3
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Big question is whether you want a SMOKE taste, or a PEAT taste.

I agree that peat-smoked malt is very potent--for me, so potent that I think I may never use it again, or at least only in very small quantities (an ounce or two). That is after I made a Scottish with 4 oz and found it almost undrinkable for months. And I love peated scotch, too.

Smoked malt, on the other hand, tends to be much more subtle. German rauchmaltz could be 10% of your grain bill and leave a more subtle effect. In smaller quantities, just a few ounces, say, it'd add just a whisper of smoke, which could be nice.

You can also consider adding liquid smoke when you bottle--that allows you to step up to the quantities you want.

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Old 10-30-2013, 07:29 PM   #4
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Quote:
Originally Posted by motorneuron View Post
Big question is whether you want a SMOKE taste, or a PEAT taste.

I agree that peat-smoked malt is very potent--for me, so potent that I think I may never use it again, or at least only in very small quantities (an ounce or two). That is after I made a Scottish with 4 oz and found it almost undrinkable for months. And I love peated scotch, too.

Smoked malt, on the other hand, tends to be much more subtle. German rauchmaltz could be 10% of your grain bill and leave a more subtle effect. In smaller quantities, just a few ounces, say, it'd add just a whisper of smoke, which could be nice.

You can also consider adding liquid smoke when you bottle--that allows you to step up to the quantities you want.
Probably going to use Breiss Smoked Malt, not Peated. Thanks, I think I'm going to add a few ounces and see what happens.
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Old 10-31-2013, 04:12 PM   #5
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I use Weyermann Beach Smoked Malt and it is very mild. We use up to ~40-50% in our smoked amber ale, and it's not overpowering at all.

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Old 10-31-2013, 05:37 PM   #6
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Quote:
Originally Posted by ryan_george View Post
I use Weyermann Beach Smoked Malt and it is very mild. We use up to ~40-50% in our smoked amber ale, and it's not overpowering at all.
Agree that the Weyermann Beach Smoked Malt at 20% of the grainbill is a hint of smoke, 50-60% is nicely smokey but maybe 1/2 of the smoke flavor in an Aecht Schlenkerla Rauchbier Märzen.

Could you post your smoked amber recipe?
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Old 10-31-2013, 05:44 PM   #7
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Last smoked porter we did was a 12% Briess Cherry Smoked malt...

Girlfriend who smokes thought it was too smokey until it aged over a month.. I on the other hand (do not smoke) enjoyed it nice and prominent yet also agree that it conditioned out nicely...time to get another in rotation.

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Old 10-31-2013, 05:49 PM   #8
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I think the amount would depend largely on which smoked malt and how fresh it is. Aged malt would lose some of it's smokiness.

I brewed a smoked Ale based on John Palmer's Elevenses.
5.75 Maris Otter
1.0 Crystal 75
1.0 Oak Smoked Wheat Malt 10.9%
.75 Brown Malt
.33 Flaked Oats
.25 Chocolate malt
.10 Peat smoked malt. 1.1%

It was very noticeably smokey. Very good.
Peat Smoked malt is VERY potent. You need to use it VERY sparingly. I would not use more than .15 pounds of peat smoked. It would quickly overpower the flavor. You could go higher on the Oak Smoked Wheat.

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Old 11-01-2013, 02:08 AM   #9
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It's really impossible to suggest an amount of smoked malt because it depends entirely on the freshness. I've used 20% Briess in a Helles and you could barely detect the smoke. And I've used 90% Weyermann smoked where you could barely detect smoke. All due to freshness I'm sure.

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Old 11-01-2013, 02:17 PM   #10
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Quote:
Originally Posted by BertusBrew

Probably going to use Breiss Smoked Malt, not Peated. Thanks, I think I'm going to add a few ounces and see what happens.
You won't taste anything from a few ounces of Briess. A few pounds you may likely taste, but again depends on the freshness. The only consistent way to use smoked malt is to smoke it yourself unless you could get a manufacture date, which is probably hard to do.
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