30% Château smoked malt in rauchbier - too much?

[minmaxx77]

Hello.

Its been in bottles 4 weeks.

So it definetly has smoked flavour to it. And its an interesting and enjoyable beer...but...next time i would either use less(~7%) or more(~30%+) smoked malt.
Less if I didn't want noticeable hint of smoke. But just some flavour complexity and more layered flavour on top off other caramel and roasted and chocolate flavours.
But if i wanted a real smoked porter with noticeable smoke flavour. I would definetly go with 30% or above.

Right now you definetly taste the smoke but its like an even battle inbetween other roasted flavours and smoke flavour and neither of them really shines.

 

[Heinz]

Hello.

Its been in bottles 4 weeks.

So it definetly has smoked flavour to it. And its an interesting and enjoyable beer...but...next time i would either use less(~7%) or more(~30%+) smoked malt.
Less if I didn't want noticeable hint of smoke. But just some flavour complexity and more layered flavour on top off other caramel and roasted and chocolate flavours.
But if i wanted a real smoked porter with noticeable smoke flavour. I would definetly go with 30% or above.

Right now you definetly taste the smoke but its like an even battle inbetween other roasted flavours and smoke flavour and neither of them really shines

I noticed you are from Estonia so it means we probably use malts from the same source - Pruulikeskus, which has changed it's name to Balticbrew.

 

[minmaxx77]

I noticed you are from Estonia so it means we probably use malts from the same source - Pruulikeskus, which has changed it's name to Balticbrew.

Yes. Either this or pruulimeistrid.