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Iniquity · 04-06-2010, 08:22 PM

Hello,

I was just hoping someone would could let me know the appropriate amount of smoked malt to use for a 5 Gallon batch of extract. This is an all extract PORTER recipe using steeping grains.

The recipe includes:

Smoked Malt
Black Malt
Chocolate Malt
Caramel Malt

Light Malt extract

**speter** · 04-07-2010, 01:41 AM

How smoky do you like your beers? I would start out on the lowish side, say 1/2 pound of smoked.

Edit: I see that Daniels and Larson (Smoked Beer) start out at 1lb for a "hint of smoke", so revise my recommendation upward.

remilard · 04-07-2010, 02:04 AM

smoked malt needs to be mashed, there is an extract from weyermann but it is not easy to find.

20% is the lowest I would go for a Porter. 40% would be better IMO.

Iniquity · 04-07-2010, 02:13 AM

So this would absolutely have to be mashed? I won't extract any of the smoked character if i don't mash this?

remilard · 04-07-2010, 02:19 AM

You might but if you are using rauchmalt you will need 3-5 lbs of it, assuming you extract as much smoke flavor as in mashing. It is unlikely you are set up to do that and can't just mini-mash it.

Peat malt is a different story as you are talking ounces there.

I'd just figure out where to get the extract.

**Bobby_M** · 04-07-2010, 02:40 AM

I thought I saw a Stone clone that used a couple ounces of peat. That's probably better for extract. 4-5 POUNDS of Rauch is about right for an all grain batch. No way to get enough smoke from just steeping a pound.

Edcculus · 04-07-2010, 02:43 AM

I agree with Bobby. I used about 50% Rauch malt in my last smoked porter and didn't find it smoky enough. I think it turned out to be around 5 lbs in the mash.

homebrewer_99 · 04-07-2010, 06:30 AM

I have a Rauchbier that I used 2 lbs of Weyerman Rauchmalz.

It's not like the Schlenkerla in Bamberg, but it's smoky enough...