Every ingredient seems to get this sooner or later. Stuff like peated rye and honey malt have had SMaSHes made, but I'm curious about black patent malt. What's the most anyone's ever used in a beer? I was thinking a 1 gallon batch, with either a small amount of 6-row to convert or using amylase powder to mash a true black malt SMaSH.
I'm really curious about other folks' experiences with high amounts of black malt, whatever variety, debittered or non, etc. Are there any surprises or depth in this malt, or is it pretty much going to taste like a fireplace no matter what?
Continuous Hopping IBU Calculator
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