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Old 11-10-2012, 09:41 PM   #11
usafsmoky1080
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It's true. The smoke was definitely matched by all the beefy malts that are in this. Not to mention, the smoke flavor in this recipe pairs right up with the vanilla/oak flavors you get from the JD chips.

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Old 12-06-2012, 04:36 PM   #12
Araknaphob1c
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When you said you used 4lbs of smoked malt what kind did you use exactly? I'm on my homebrew supplies website and they consider smoked malt to be rauch malt. Since you already used 2 lbs of rauch malt for this recipe I'm assuming you are talking about something else. Sorry I'm still new to brewing.

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Old 12-07-2012, 11:38 PM   #13
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Quote:
Originally Posted by Araknaphob1c View Post
When you said you used 4lbs of smoked malt what kind did you use exactly? I'm on my homebrew supplies website and they consider smoked malt to be rauch malt. Since you already used 2 lbs of rauch malt for this recipe I'm assuming you are talking about something else. Sorry I'm still new to brewing.
Briess smoked.

Rauch malt is beechwood smoked and has lost MUCH of it's smoke qualities while it takes a boat over and sits in customs. Briess is fresher and cherry wood smoked, so the flavor is a bit different.
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Old 04-13-2014, 01:46 AM   #14
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Brewed this recipe today. Came up a little short on OG with 1.092, but hydro sample was delicious!

Boiled the first runnings down to a syrup, and utilized the my new stir plate for the starter. Just set up my scotch-infused oak to sit until fermentation is done. I've had great results with cubes, so chose those over chips.

Very excited! Thanks, OP!
imageuploadedbyhome-brew1397353545.697510.jpg

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Old 05-06-2014, 12:42 AM   #15
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Just transferred to secondary, on top of the Scotch-infused oak. I'll let it sit there for 2 or 3 months before I bottle and age.

Hit an FG of 1.030. It's so good!

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