Happy HolidaySs Giveaway - Winners Re-Re-Drawn - 24 hours to Claim!

Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > Extract Brewing > Smoked Malts: Appropriate Amounts
Reply
 
LinkBack Thread Tools
Old 04-06-2010, 09:22 PM   #1
Iniquity
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Rhode Island
Posts: 52
Default Smoked Malts: Appropriate Amounts

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

__________________
Iniquity is offline
 
Reply With Quote Quick reply to this message
Old 04-07-2010, 02:41 AM   #2
speter
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
speter's Avatar
Recipes 
 
Join Date: Oct 2009
Location: Somerville NJ
Posts: 105
Liked 3 Times on 2 Posts

Default

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.

__________________

Reason: Added note about Daniels and Larson
speter is offline
 
Reply With Quote Quick reply to this message
Old 04-07-2010, 03:04 AM   #3
remilard
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Kansas City
Posts: 3,655
Liked 40 Times on 39 Posts

Default

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.

__________________
remilard is offline
 
Reply With Quote Quick reply to this message
Old 04-07-2010, 03:13 AM   #4
Iniquity
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Rhode Island
Posts: 52
Default

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

__________________
Iniquity is offline
 
Reply With Quote Quick reply to this message
Old 04-07-2010, 03:19 AM   #5
remilard
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Kansas City
Posts: 3,655
Liked 40 Times on 39 Posts

Default

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.

__________________
remilard is offline
 
Reply With Quote Quick reply to this message
Old 04-07-2010, 03:40 AM   #6
Bobby_M
Vendor and Brewer
HBT_SPONSOR.png
Vendor Ads 
Feedback Score: 2 reviews
 
Bobby_M's Avatar
Recipes 
 
Join Date: Aug 2006
Location: Whitehouse Station, NJ
Posts: 22,236
Liked 1056 Times on 704 Posts
Likes Given: 28

Default

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.

__________________
BrewHardware.com has a new website. Please check it out and let me know what you think!
New 100% Stainless Steel Heating Elements are IN!
Chugger Pumps, Pump Kits, Camlocks, Sightglasses, Clear USA made Silicone Tubing, RIMS, Electric Install Parts, etc. Did you know we are also now a full service homebrew shop selling malt, hops, yeast (Wyeast), etc?
Bobby_M is offline
 
Reply With Quote Quick reply to this message
Old 04-07-2010, 03:43 AM   #7
Edcculus
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2007
Location: Greenville, SC
Posts: 4,567
Liked 41 Times on 38 Posts

Default

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.

__________________
Edcculus is offline
 
Reply With Quote Quick reply to this message
Old 04-07-2010, 07:30 AM   #8
homebrewer_99
Feedback Score: 0 reviews
 
homebrewer_99's Avatar
Recipes 
 
Join Date: Feb 2005
Location: Atkinson (near the Quad Cities), IL
Posts: 17,951
Liked 88 Times on 77 Posts
Likes Given: 1

Default

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...

__________________
HB Bill
homebrewer_99 is offline
 
Reply With Quote Quick reply to this message
Old 06-08-2013, 05:13 PM   #9
abstractreasoning
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: Walmart's HQ, AR
Posts: 10
Liked 1 Times on 1 Posts
Likes Given: 3

Default

I know this is like 3 years old...in case someone is searching about this malt and finds this...like I did...


1 lb in a mini mash 5gal batch...is WAYYYY too smokey.

__________________
abstractreasoning is offline
 
Reply With Quote Quick reply to this message
Old 06-08-2013, 05:26 PM   #10
unionrdr
Wannabe author
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
unionrdr's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Sheffield, Ohio
Posts: 30,950
Liked 2259 Times on 1968 Posts
Likes Given: 1697

Default

Not likely at all with the German rauchmalt. I used 1/2lb in a partial mash for my dark hybrid lager & it dissappeared. Now with the peat smoked,1lb would likely be too much. The breisse cherry wood smoked malt uses less than the wyermann's,but I think it was more than the peat. The beachwood smoked weyermann's is too light,& a lot needs to be used. Might try the breisse next time in my recipe.
Also,the German one is has low diastatic power,so some 2-row is def in order to get it to convert.

__________________
Everything works if ya let it-Roady(meatloaf)
NEW, REVISED EDITION of book one of Time Lords 2034 series now on Amazon Kindle! http://www.amazon.com/dp/B00NTA0L6G
My homebrewing book "Tippy Tippy Tappy" on Kindle! http://www.amazon.com/dp/B00PBAP6JO
unionrdr is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Imperial Smoked Porter based on Mason's smoked porter starrfish Recipes/Ingredients 4 10-28-2009 09:05 PM
Smoked malts mr_beland Recipes/Ingredients 2 08-04-2009 01:48 AM
smoked malt vs peat-smoked malt JLem Recipes/Ingredients 6 05-18-2009 02:59 AM
Large amounts of Vienna/Munich malts in recipe. benko Recipes/Ingredients 17 11-23-2008 04:07 AM
smoked malts ESROHDE Recipes/Ingredients 10 08-27-2008 07:56 PM



Newest Threads

LATEST SPONSOR DEALS