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Old 03-27-2012, 07:31 PM   #1
7ways
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Jan 2011
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I've made two smoked beers in the past using Weyermann and while they were very good, the smokiness just wasn't there for me. So this time I had easy access to Best Malz, and I used it thinking it would be somewhat similar to Weyermann. I was wrong.

I transferred it to secondary last night after 22 days in primary. I drank the sample I pulled off for a gravity check, and the aroma made my eyes water! It literally tastes like campfire; too intense for me, and I love me some Schlenkerla. I do not remember this kind of intensity at this part of the process last time.

So, opinions? Is this anyone else's experience with this malt? How long would you guess it should remain in secondary, and at what temperature? I'm planning on kegging, but wouldn't be opposed to bottling.

OG 1.052
FG 1.015
25 IBUs
77% rauchmalt
1 packet us05 + 1 packet us04 pitched at 67*F (I forgot to make the damn starter for the vial of WLP029!)

Fermented 65 - 67*F for the first week, 67 - 69*F for the next two weeks, currently in secondary at 68 - 70*F.

Thanks.

 
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Old 04-03-2012, 11:25 PM   #2
jessup
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i would just let your sit for a while - 1 month maybe. maybe you want to add some residual sweetness to mask the smokiness or dry hop with a few oz's to balance things. wow this is great information for me, though. not good for you, 7ways, but i'm glad to finally see some good information about Best Malz Best Smoked Malt. i heard weyermann was a bit weak on the smoke and i'm aiming for something a bit more smoky than just "eh".

on saturday i brewed a smoked porter @ 1.080 w/ 57% best malz smoked malt & 35 ibu's. hopefully i'm right in that sweet spot. time will tell
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set I: Pale (3) -> Mild (4-5) -> amber / Victory (20-25) -> special roast (40-50) -> brown (70)
set II: pilsner (2) -> Vienna (3-4) -> Munich (8-10) -> dark Munich (20) -> aromatic / melanoiden (25-30)
encore: smoked (5)

 
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Old 04-13-2012, 11:21 AM   #3
7ways
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Jan 2011
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"wow this is great information for me, though. not good for you, 7ways"

I laughed pretty hard when I read that. I'm keeping it at 36-38*F for a month or two, hopefully it will make a difference. I bet it will.

Please keep me posted about your smoked porter, I refuse to let this malt beat me, and I intend to use it again soon.

 
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Old 04-13-2012, 11:25 AM   #4
passedpawn
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I've made a few smokebeers. The smoke does recede over time.

I agree, the Weyermann is weak. I don't think I'd go under 50% with that in a rauchbier.

You should try the Briess. It's different (cherrywood) and delicious.
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Old 04-13-2012, 11:55 AM   #5
sivdrinks
 
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What else are you guys using to get to 100%? Vienna, Munich?

 
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Old 04-16-2012, 01:10 AM   #6
jessup
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Quote:
Originally Posted by sivdrinks View Post
What else are you guys using to get to 100%? Vienna, Munich?
smoked porter:
BZ smoked 57.7%
CM munich 30.8%
chocolate 6.4%
crystal 120L 2.6%
carafa III 2.6%

i'm curious what 7ways is using in his recipe as well. mine's not too smoky after 2 weeks, but it's still a little green & needs time. i could use more smoke; 57% ain't enough to battle the 10%+ dark malts. overall too bitter & roasty. not enough smokiness. not as balanced as i'd hoped. on another note- i read the BZ smoked is also cherrywood smoked, just as briess is.
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set I: Pale (3) -> Mild (4-5) -> amber / Victory (20-25) -> special roast (40-50) -> brown (70)
set II: pilsner (2) -> Vienna (3-4) -> Munich (8-10) -> dark Munich (20) -> aromatic / melanoiden (25-30)
encore: smoked (5)

 
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Old 05-06-2012, 10:15 PM   #7
7ways
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athens, georgia
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Here you go jessup:

7 lbs. Best Malz smoked malt
1 lb Munich
1 lb Vienna
.5 lb carapils
.25lb Black Prinz

It was in primary for 19 days, and has now been in secondary at 38-40* for forty days. Just took a sample - still nothing but a smoke bomb. I'm getting impatient now. I need a quick fix because this is taking up extremely valuable fermentation space. Oak chips? Scotch? Vanilla? Tranfer to a keg and forget about it in the closet for 3 months?

If Best really does use cherry, that might explain my problem. I'm surprised they do not use beechwood. I really do not care for several commercial beers that are made with Briess cherry wood smoked malt, which is why I avoided it. Balls.


 
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Old 05-07-2012, 06:29 PM   #8
inkedfireman
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Please let us know, anyone, if you find out if the Best is cherrywood smoked. I did a smoked rye ale (5gals) with 2lbs of the Briess, and it was, like 7ways said, like a burned stick was in my glass. Second time, 1lb Briess (along with adding some crystal rye and chocolate rye) and it was MUCH better.

I want to do a rauchbier soon. I too love Schlenkerla, and heard they use 100% rauch malt. Jamil recommends 33-50%. I have a bunch of both Weyermann and Best malt on hand. I'm thinking of going 100% Weyermann rauch malt, until we have more info on the Best.

Denny

 
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Old 05-07-2012, 08:25 PM   #9
TheZer
 
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100% weyermann rauch will not get you to promised land. Maybe 1/2 to 3/4 of the smokiness of schlenkerla marzen.

My last attempt was the following:
90% Weyermann Rauch
7.8% Weyermann Lt. Munich
2% Weyermann Dehusked Carafa I
WLP820

I have also tried:
98% Weyermann Rauch
2% Weyermann Dehusked Carafa I

 
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Old 05-07-2012, 09:11 PM   #10
sivdrinks
 
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Quote:
Originally Posted by TheZer
100% weyermann rauch will not get you to promised land. Maybe 1/2 to 3/4 of the smokiness of schlenkerla marzen.

My last attempt was the following:
90% Weyermann Rauch
7.8% Weyermann Lt. Munich
2% Weyermann Dehusked Carafa I
WLP820

I have also tried:
98% Weyermann Rauch
2% Weyermann Dehusked Carafa I
Was it good?

 
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