how much smoked malt? - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > how much smoked malt?

Reply
 
Thread Tools
Old 11-01-2006, 10:15 PM   #1
the_bird
10th-Level Beer Nerd
HBT_LIFETIMESUPPORTER.png
 
the_bird's Avatar
Recipes 
 
May 2006
Adams, MA
Posts: 20,882
Liked 523 Times on 420 Posts



How much smoked malt in a smoker porter recipe to be noticed, but not dominant or obvious?

Two pounds?
Three pounds?

Five pounds?
Six pounds?
Seven pounds (sounds like a Phish song..)

For the same recipe, I'm thinking of some Chinook for bittering, mostly because I know it's used in some porter recipes and I'm still pissed about forgetting it in Walker's IPA. What would be a good complementary hop for flavoring?
__________________
Come join Yankee Ingenuity!

"I'm kind of toasted. But I looked at my watch and it's only 6:30 so I can't stop drinking yet." - Yooper's Bob
"Brown eye finally recovered after the abuse it endured in Ptown last weekend, but it took almost a full week." - Paulie
"no, he just doesn't speak 'stupid'. i, however, am fluent...." - motobrewer
"... I'll go both ways." - Melana

 
Reply With Quote
Old 11-01-2006, 11:37 PM   #2
Baron von BeeGee
Beer Bully
HBT_LIFETIMESUPPORTER.png
 
Baron von BeeGee's Avatar
Recipes 
 
Jul 2005
Barony of Fuquay-Varina, NC
Posts: 5,397
Liked 23 Times on 22 Posts


First, just to cover my ass, if you are for some reason considering peat smoked malt go very sparingly with it. Like 2-4oz at the most and only because it's a dark beer (I used 1/2oz in an amber ale and it was quite palpable).

However, I suspect you're talking about a Bamberg malt or homesmoked malt in which case you could use as much as you want. Rauchbier is sometimes made with 100% smoked malt. Having said that, I would guesstimate 2-4lbs, but I'm almost positive somebody around here has done a smoked porter and can weigh in with a definitive opinion.

 
Reply With Quote
Old 11-01-2006, 11:47 PM   #3
the_bird
10th-Level Beer Nerd
HBT_LIFETIMESUPPORTER.png
 
the_bird's Avatar
Recipes 
 
May 2006
Adams, MA
Posts: 20,882
Liked 523 Times on 420 Posts


Yeah, not peat, I'll leave that for the Scotsmen. Just regular ol' smoked malt. I was reading some old threads, but it wasn't clear whether 2 pounds was enough to be there (albeit subtly), or if I needed to go up to 5lbs (or more).
__________________
Come join Yankee Ingenuity!

"I'm kind of toasted. But I looked at my watch and it's only 6:30 so I can't stop drinking yet." - Yooper's Bob
"Brown eye finally recovered after the abuse it endured in Ptown last weekend, but it took almost a full week." - Paulie
"no, he just doesn't speak 'stupid'. i, however, am fluent...." - motobrewer
"... I'll go both ways." - Melana

 
Reply With Quote
Old 11-01-2006, 11:54 PM   #4
Chairman Cheyco
***DRAMATIZATION***
HBT_LIFETIMESUPPORTER.png
 
Chairman Cheyco's Avatar
Recipes 
 
Dec 2005
Calgary
Posts: 3,246
Liked 11 Times on 11 Posts


My smoked porter was actually a smoked shwarzbier. It turned out really well, but I used a kit, properly lagered it with a liquid Bavarian yeast and also used liquid smoke.

I guess I can't be much help, I just can't let you guys run away with all the post-count ribbons.
__________________
Once the wind has been broken, it cannot be fixed.

 
Reply With Quote
Old 11-01-2006, 11:59 PM   #5
Chairman Cheyco
***DRAMATIZATION***
HBT_LIFETIMESUPPORTER.png
 
Chairman Cheyco's Avatar
Recipes 
 
Dec 2005
Calgary
Posts: 3,246
Liked 11 Times on 11 Posts


Quote:
Originally Posted by the_bird
Yeah, not peat, I'll leave that for the Scotsmen.

BTW bird from the BJCP guidelines for scottish ales:

Scottish or English pale base malt. Small amounts of roasted barley add color and flavor, and lend a dry, slightly roasty finish. English hops. Clean, relatively un-attenuative ale yeast. Some commercial brewers add small amounts of crystal, amber, or wheat malts, and adjuncts such as sugar. The optional peaty, earthy and/or smoky character comes from the traditional yeast and from the local malt and water rather than using smoked malts.

A common misconception of the style. Wee heavy, however does use peated malt.
__________________
Once the wind has been broken, it cannot be fixed.

 
Reply With Quote


Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
did i not use enough smoked malt? bkov Recipes/Ingredients 9 06-08-2009 06:14 PM
smoked malt vs peat-smoked malt JLem Recipes/Ingredients 6 05-18-2009 01:59 AM
can smoked malt be steeped? brewdude76 All Grain & Partial Mash Brewing 8 04-15-2009 01:44 AM
Peat-smoked malt vs. Rauch Malt brewbies Beginners Beer Brewing Forum 12 03-11-2009 11:08 AM
Smoked Malt howlinowl General Techniques 3 07-15-2007 10:32 PM


Forum Jump