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Old 03-25-2011, 04:55 PM   #1
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Default When does peat-smoked malt get bacony?

The recommended dosage for peat-smoked malt is 2-10%. At what point in this range does it go from being smoky to bacony? Thanks!

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Old 03-25-2011, 05:02 PM   #2
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Who's telling you that peat malt can be up to 10%? Peat malt's flavors range from "ashtray" to "creosote," IMHO.

If you want "bacony," you want either a beechwood-smoked rauchmalt, or one of the other hardwood-smoked malts, not peat. I've got a bock that's lagering, made it with a good amount of cherrywood-smoked malt, really looking forward to that one.

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Old 03-25-2011, 05:06 PM   #3
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I did about 40% rauch malt in a batch and got a good bacony aroma/flavor.



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Old 03-25-2011, 05:12 PM   #4
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Thanks guys.

the_bird, what kind of flavor are you getting from the cherry wood?

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Old 03-25-2011, 05:13 PM   #5
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I'll let you know when I keg it this weekend. It smells wonderful, though. A little more BBQ'ey than the traditional rauchmalt.

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