I'm thinking about making a smoked red beer. I was first planning on making a normal red, probably based on this: https://www.homebrewtalk.com/f65/quaffable-irish-red-all-grain-scrappers-98524/
And then I bought some Briess Cherry smoked malt because it sounded good and it smells FANTASTIC. I was thinking to substitute half a pound of pale with the smoked malt, that would get me near 5% of the grain bill. I'd prefer the smoke to be pretty mild but not dominating. Should 5% work? Should I alter any of the rest of the grain bill?
I'm planning to substitute bullion for the bittering hops aiming for around 25 IBU, sovereign for the final hops, and using a starter of fresh pacman. Comments? Thanks.
And then I bought some Briess Cherry smoked malt because it sounded good and it smells FANTASTIC. I was thinking to substitute half a pound of pale with the smoked malt, that would get me near 5% of the grain bill. I'd prefer the smoke to be pretty mild but not dominating. Should 5% work? Should I alter any of the rest of the grain bill?
I'm planning to substitute bullion for the bittering hops aiming for around 25 IBU, sovereign for the final hops, and using a starter of fresh pacman. Comments? Thanks.