I Am looking to add some smoke flavor to a dunkel wiese extract kit. Should I use liquid smoke or just add some smoked malt to the boil? Also I want to oak it during second fermentation, any suggestions of wood?
Liquid smoke has had unfavorable reviews when used to brew. Commercial smoked malt is good but can be variable on the amount of smoke flavor it will contribute. Smoking your own grain is an option, preferably cold smoke and/or let it sit for a few days to reduce astringency.