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Old 08-19-2011, 01:53 PM   #1
J_to_the_B
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Default Using Smoked Malt in an Imperial IPA

Quick question. I'm planning on using Briess Cherrywood Smoked Malt as a specialty grain (tea bag method) in an extract-based Imperial IPA.

Briess' website says to use the smoked malt in 5-10% for lighter beers. How would that translate to extract? Right now I've got 6 lbs. of northern brewer's Amber malt syrup, 1.4 lbs Alexander Light LME, and a pound of Pilsent DME, and will be hopping with Chinook, Centennial, and Cascade, with a Citra dry hop.

If I use an entire pound of the smoked malt as a specialty-grain infusion, will it overwhelm the rest of the beer?

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