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?