exhumedatbirth
Well-Known Member
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?