I am making a smoked IPA today and will be using 2 lbs of cherry smoked malt. It smells incredible! Anyway, I want the smoke flavor to be pronounced in the beer. I have heard from some people that if you are using a malt purely for flavor it is best to only mash it for 30 mins or so. I guess the idea is similar to hops. I would never throw my Citra hops in for 60 mins and boil off all the aromatics when I could use them later in the boil and get more flavor from them. Does this apply to malts and mashing?