slowbie
Well-Known Member
I'm gearing up to make a smoked doppelbock in a couple weeks, and my LHBS has the following smoked malt options:
Weyermann smoked malt
Briess cherry wood smoked malt
Simpsons peated malt
Weyermann oak smoked wheat
I've already eliminated the last two as I don't want wheat or peat (unless someone has compelling reasons why I should use one of them), but i was wondering if anyone has experience with or input on either the Weyermann smoked our the Briess cherry wood smoked (or both). Does anyone know what kind of wood the Weyermann is smoked over?
Here's my recipe:
3 gallon batch
4 gallon boil
OG 1.082 FG: 1.020 IBU: 27 SRM: 18
6 lbs smoked malt
3 lbs Munich (light)
8 oz. Caramunich
1 oz. Hallertau @ 60 min
Munich lager yeast
Weyermann smoked malt
Briess cherry wood smoked malt
Simpsons peated malt
Weyermann oak smoked wheat
I've already eliminated the last two as I don't want wheat or peat (unless someone has compelling reasons why I should use one of them), but i was wondering if anyone has experience with or input on either the Weyermann smoked our the Briess cherry wood smoked (or both). Does anyone know what kind of wood the Weyermann is smoked over?
Here's my recipe:
3 gallon batch
4 gallon boil
OG 1.082 FG: 1.020 IBU: 27 SRM: 18
6 lbs smoked malt
3 lbs Munich (light)
8 oz. Caramunich
1 oz. Hallertau @ 60 min
Munich lager yeast