Using Smoked Malt in an Imperial IPA - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Using Smoked Malt in an Imperial IPA

Thread Tools
Old 08-19-2011, 01:53 PM   #1
Jul 2010
Posts: 14

Quick question. I'm planning on using Briess Cherrywood Smoked Malt as a specialty grain (tea bag method) in an extract-based Imperial IPA.

Briess' website says to use the smoked malt in 5-10% for lighter beers. How would that translate to extract? Right now I've got 6 lbs. of northern brewer's Amber malt syrup, 1.4 lbs Alexander Light LME, and a pound of Pilsent DME, and will be hopping with Chinook, Centennial, and Cascade, with a Citra dry hop.

If I use an entire pound of the smoked malt as a specialty-grain infusion, will it overwhelm the rest of the beer?

Reply With Quote
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Imperial Smoked Porter? deprecated Recipes/Ingredients 2 07-26-2011 09:00 PM
Home smoked malt instead of rauch malt RedHouse Recipes/Ingredients 5 06-11-2011 03:49 PM
Imperial Smoked Porter based on Mason's smoked porter starrfish Recipes/Ingredients 4 10-28-2009 08:05 PM
smoked malt vs peat-smoked malt JLem Recipes/Ingredients 6 05-18-2009 01:59 AM
Help with Imperial Smoked Porter recipe caspio Recipes/Ingredients 2 03-17-2009 07:11 PM

Forum Jump