Never can use enough Rauchmalt!!!
From reading about it basically I follow these guides:
10% will add a hint of smoke
20% will add a moderate amount, you can taste it
30% you can taste smoke, smell smoke, and basically it covers everything else except for very strong flavors
There are two types of smoked malt available, peat smoked and wyermanns beach smoked malt. You only want to use wyermanns for this beer. Peat smoke is very heavy. I recently made a smoked heff and I only added 10% and couldn't really taste it but others could. I would think starting off with a light flavored beer and doing like, 20% of the bill as smoke would be a good starting point?
If you're using peat malt, which isn't usually used for traditional rauchbier, I would say keep it in the ounces range. Peat is quite strong, so you may only want 2-4 oz. To be honest, I haven't used much peat malt.
I used a few ounces of peat malt in something and it didn't come through at all. It was one of those times when popular wisdom didn't come through for me.
This was an interesting experiment which, according to the OP, was a resounding success. 100% Peated Malt beer.
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