The recommended dosage for peat-smoked malt is 2-10%. At what point in this range does it go from being smoky to bacony? Thanks!
When does peat-smoked malt get bacony?
- Thread starter rocketman768
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Who's telling you that peat malt can be up to 10%? Peat malt's flavors range from "ashtray" to "creosote," IMHO.
If you want "bacony," you want either a beechwood-smoked rauchmalt, or one of the other hardwood-smoked malts, not peat. I've got a bock that's lagering, made it with a good amount of cherrywood-smoked malt, really looking forward to that one.
If you want "bacony," you want either a beechwood-smoked rauchmalt, or one of the other hardwood-smoked malts, not peat. I've got a bock that's lagering, made it with a good amount of cherrywood-smoked malt, really looking forward to that one.
I did about 40% rauch malt in a batch and got a good bacony aroma/flavor.
OT: I'm at the bus stop and the guy who just sat down next to me dragged a rip fart over here while I was contemplating malt aromas. Dammit to hell.
OT: I'm at the bus stop and the guy who just sat down next to me dragged a rip fart over here while I was contemplating malt aromas. Dammit to hell.
OP
OP
Thanks guys.
the_bird, what kind of flavor are you getting from the cherry wood?
the_bird, what kind of flavor are you getting from the cherry wood?
I'll let you know when I keg it this weekend. It smells wonderful, though. A little more BBQ'ey than the traditional rauchmalt.
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