Clone SN Tumbler...Help! - Page 9 - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Clone SN Tumbler...Help!

Reply
 
Thread Tools
Old 10-13-2011, 02:32 AM   #81
Calder
Recipes 
 
Mar 2010
Ohio
Posts: 7,589
Liked 624 Times on 546 Posts


Quote:
Originally Posted by ghpeel View Post
I keep hearing good things about the cherrywood (the peated not so much) so I might try it next time instead of the Weyerman.
All smoked malts are not created equally!

I too had heard peated smoked malt was 'not so good'. I tried 3 lbs of the weyermann in a Porter ... pretty good. Then I tried the same of the cherrywood in a similar recipe, and it was much more flavorful (lot stronger smoke too). Then I stumbled across a clone for Stone smoked Porter that called for 4 ozs of peated smoke; ........ It tasted great, and I am sold on the peated smoke, you just have to realize that you don't need much.

0.25 lbs peated = about 3 lbs of Weyermann or Cherrywood. A huge difference in what is required to get a similar smoke effect. Which smoked malt is used in Tumbler at 1% level? I suspect it is asking for peated malt. For a 1.060 beer, about 1.5 ozs is equal to 1%. If you use anything else, you probably need about 12 ozs.

 
Reply With Quote
Old 10-13-2011, 10:11 AM   #82
Paulgs3
Recipes 
 
May 2010
Hamburg, NY
Posts: 452
Liked 20 Times on 17 Posts


I used the cherrywood at 1% (3.5oz in 10g batch) using Emma's recipe (AHS).

My initial intention was to round it up to 4oz (1.3333333%), and after tasting what I have now that is only a month old, the 4 oz would be fine. This stuff is drinkable right out of the carboy, no aging required.

 
Reply With Quote
Old 11-17-2011, 09:23 PM   #83
Seanwallner
Recipes 
 
Feb 2011
Stanwood, Wa
Posts: 136
Liked 3 Times on 3 Posts


Hey guys. Gonna try this recipe this weekend. Question about the chocalte malts and smoked malt. Do you typically mash these with pale or do you handle them differently? The reason I ask is because I brewed a german hef with carraffa 3 and it has a bitter finish that grows the longer it sits and warms. I think its due to the carraffa being too high. So now Im paranoid about the roasted stuff. Thanks for your input. This will be the first brew on the new 10 gallon set up. Cheers

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
2-Below clone anyone? markg388 Recipes/Ingredients 81 11-17-2014 05:44 PM
Allagash Tripel Clone or Duvel Clone recipe? jbenedetto Recipes/Ingredients 33 01-19-2013 04:08 AM
Using All Hallertau in Warsteiner Clone, Clone Beers Variation yetanothersteve Recipes/Ingredients 2 11-21-2009 10:48 PM
Bud clone fishfool Recipes/Ingredients 26 06-11-2009 10:54 AM
Looking for this clone! Reverend JC Recipes/Ingredients 16 12-17-2006 09:32 PM


Forum Jump