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Old 07-11-2012, 07:32 PM   #1
exhumedatbirth's Avatar
Jul 2011
Jacksonville, Florida
Posts: 95
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I'm working on a IPA recipe, and was thinking about giving a bit of smoked flavor. I was thinking about smoked malt, now the smoked beers I've had taste like a vile mixture of beef jerkey, and bacon...just way to much smoke!! Does anybody have any ideas on how much smoked malt would give a five gallon batch a noticable, but not overpowering smoke flavor?

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Old 07-11-2012, 10:02 PM   #2
Jan 2008
Fallon, NV
Posts: 382
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I use about 1.2 lb. of peated malt in a stout I make and it has just a hint of smokey flavor. You might try a little less to start with and kick it up if it isn't enough.


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Old 07-11-2012, 10:08 PM   #3
BrewinHooligan's Avatar
Dec 2011
Mesa, AZ
Posts: 5,197
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Personally for an IPA I would not use the peated malt, it has too harsh of a flavor for this style IMO. I think it is Briess that has a cherry smoked malt and I think 8oz in a 5 gallon batch would be a good starting point.
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Old 07-12-2012, 05:13 PM   #4
Nov 2007
Posts: 1,437
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I highly recommend 20% Breiss smoked malt. I recently used 2 lbs (20%) in a munich lager and it came out perfect. Some folks could barely detect the smoke. I compared it to Schlenkerla Maerzen and it was a similar level, and mine even mellowed some more after that.

However, the hops would mask some smoke flavor I would think. So 20% may even be a bit low.

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Old 07-12-2012, 05:31 PM   #5
Jan 2011
Sierra, Nevada
Posts: 4,039
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I think 7-10% of this for a pale IPA would work...

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Old 07-12-2012, 06:51 PM   #6
CastleHollow's Avatar
Dec 2010
Midlothian, VA
Posts: 674
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Here's another vote for the Briess cherrywood-smoked malt, it's very mellow and tasty. Something like 5-10% in the grain bill should be good for starters.

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