Smoked Malts: Appropriate Amounts - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Extract Brewing > Smoked Malts: Appropriate Amounts

Reply
 
Thread Tools
Old 04-06-2010, 08:22 PM   #1
Iniquity
Recipes 
 
Dec 2009
Rhode Island
Posts: 52


Hello,

I was just hoping someone would could let me know the appropriate amount of smoked malt to use for a 5 Gallon batch of extract. This is an all extract PORTER recipe using steeping grains.

The recipe includes:

Smoked Malt
Black Malt
Chocolate Malt
Caramel Malt

Light Malt extract

 
Reply With Quote
Old 04-07-2010, 01:41 AM   #2
speter
HBT_LIFETIMESUPPORTER.png
 
speter's Avatar
Recipes 
 
Oct 2009
Somerville NJ
Posts: 105
Liked 3 Times on 2 Posts


How smoky do you like your beers? I would start out on the lowish side, say 1/2 pound of smoked.

Edit: I see that Daniels and Larson (Smoked Beer) start out at 1lb for a "hint of smoke", so revise my recommendation upward.

Reason: Added note about Daniels and Larson

 
Reply With Quote
Old 04-07-2010, 02:04 AM   #3
remilard
Recipes 
 
Nov 2008
Kansas City
Posts: 3,654
Liked 43 Times on 41 Posts


smoked malt needs to be mashed, there is an extract from weyermann but it is not easy to find.

20% is the lowest I would go for a Porter. 40% would be better IMO.

 
Reply With Quote
Old 04-07-2010, 02:13 AM   #4
Iniquity
Recipes 
 
Dec 2009
Rhode Island
Posts: 52

So this would absolutely have to be mashed? I won't extract any of the smoked character if i don't mash this?

 
Reply With Quote
Old 04-07-2010, 02:19 AM   #5
remilard
Recipes 
 
Nov 2008
Kansas City
Posts: 3,654
Liked 43 Times on 41 Posts


You might but if you are using rauchmalt you will need 3-5 lbs of it, assuming you extract as much smoke flavor as in mashing. It is unlikely you are set up to do that and can't just mini-mash it.

Peat malt is a different story as you are talking ounces there.

I'd just figure out where to get the extract.

 
Reply With Quote
Old 04-07-2010, 02:40 AM   #6
Bobby_M
Vendor and Brewer
HBT_SPONSOR.png
 
Bobby_M's Avatar
Recipes 
 
Aug 2006
Whitehouse Station, NJ
Posts: 23,205
Liked 1660 Times on 1073 Posts


I thought I saw a Stone clone that used a couple ounces of peat. That's probably better for extract. 4-5 POUNDS of Rauch is about right for an all grain batch. No way to get enough smoke from just steeping a pound.
__________________
Welcome to BrewHardware.com. I love you.
BIAB Large Mesh False Bottoms and SS HERMS COILS are IN!!
Chugger Pumps, Pump Kits, Camlocks, Sightglasses, Clear USA made Silicone Tubing, RIMS, Electric Install Parts, etc.

 
Reply With Quote
Old 04-07-2010, 02:43 AM   #7
Edcculus
 
Edcculus's Avatar
Recipes 
 
Jun 2007
Greenville, SC
Posts: 4,546
Liked 48 Times on 45 Posts


I agree with Bobby. I used about 50% Rauch malt in my last smoked porter and didn't find it smoky enough. I think it turned out to be around 5 lbs in the mash.

 
Reply With Quote
Old 04-07-2010, 06:30 AM   #8
homebrewer_99
 
homebrewer_99's Avatar
Recipes 
 
Feb 2005
Atkinson (near the Quad Cities), IL
Posts: 17,792
Liked 132 Times on 99 Posts


I have a Rauchbier that I used 2 lbs of Weyerman Rauchmalz.

It's not like the Schlenkerla in Bamberg, but it's smoky enough...
__________________
HB Bill

 
Reply With Quote
Old 06-08-2013, 04:13 PM   #9
abstractreasoning
Recipes 
 
Mar 2012
Walmart's HQ, AR
Posts: 10
Liked 1 Times on 1 Posts


I know this is like 3 years old...in case someone is searching about this malt and finds this...like I did...


1 lb in a mini mash 5gal batch...is WAYYYY too smokey.

 
Reply With Quote
Old 06-08-2013, 04:26 PM   #10
unionrdr
Heavyweight homebrewing author
HBT_LIFETIMESUPPORTER.png
 
unionrdr's Avatar
Recipes 
 
Feb 2011
Sheffield, Ohio
Posts: 38,912
Liked 3673 Times on 3157 Posts


Not likely at all with the German rauchmalt. I used 1/2lb in a partial mash for my dark hybrid lager & it dissappeared. Now with the peat smoked,1lb would likely be too much. The breisse cherry wood smoked malt uses less than the wyermann's,but I think it was more than the peat. The beachwood smoked weyermann's is too light,& a lot needs to be used. Might try the breisse next time in my recipe.
Also,the German one is has low diastatic power,so some 2-row is def in order to get it to convert.
__________________
NEW books on amazon/Kindle! Check it out now...
Home Brewing- https://www.amazon.com/dp/B00PBAP6JO
Distopian Sci-Fi- https://www.amazon.com/dp/B00NTA0L6G
New! John Henry- https://www.amazon.com/dp/B01GBV3UXU

 
Reply With Quote


Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Imperial Smoked Porter based on Mason's smoked porter starrfish Recipes/Ingredients 4 10-28-2009 08:05 PM
Smoked malts mr_beland Recipes/Ingredients 2 08-04-2009 12:48 AM
smoked malt vs peat-smoked malt JLem Recipes/Ingredients 6 05-18-2009 01:59 AM
Large amounts of Vienna/Munich malts in recipe. benko Recipes/Ingredients 17 11-23-2008 04:07 AM
smoked malts ESROHDE Recipes/Ingredients 10 08-27-2008 06:56 PM


Forum Jump