scottfro
Well-Known Member
So I brewed this recipe a friend made up. His was great, a nice smoky flavor that one first sip was a smack in the face but quickly became enjoyable, he did a 23L batch, and I scaled it up to 42L.
The recipe is about 6.75% peated malt with the rest being made up of pale malt and munich. I tasted it last night (its only about half way through fermentation) and it was REALLY smoky.
Does the smokiness fade a bit with age and as fermentation wraps up? Or should I have not scaled up the peated malt equally with the rest of the grain bill?
The recipe is about 6.75% peated malt with the rest being made up of pale malt and munich. I tasted it last night (its only about half way through fermentation) and it was REALLY smoky.
Does the smokiness fade a bit with age and as fermentation wraps up? Or should I have not scaled up the peated malt equally with the rest of the grain bill?