Am I going too far...?

[Evan!]

I just had a weird idea. I was thinking about brewing a dunkelweizen next...and I thought, how would it turn out if I were to add a tiny amount of smoked-peat grains to the mash? A smoked dunkelweizen...is that just too far out there? Maybe if it were just 2 or 3 ounces of the smoked malt? Whaddaya think?

Also, how much chocolate/roasted grains should I add to make it a dunkel?

 

[Walker]

from all that I have read, the peat smoked malt needs to be used in VERY small quantities, else it becomes overpowering. Even for a scottish ale that is supposed to really feature the peat smoked malt only a couple ounces are to be used.

I think adding a touch of it to your brew would be fine, but maybe only an ounce???

FOr refernece: Baron von BeeGee put 1/2 oz in a red ale that he made and the taste was toos strong for him.

-walker

 

[Exo]

I used 3oz in my Wee Heavy (steeped grains) and the smoked flavor was PRONOUNCED when I transferred to secondary. If your concerned at all about to much smoked flavor I'd use more like 1/2oz. Just a touch in a dunkel might be a nice touch...just enough to say..."here I am" then dissapear...kinda like a proper SWMBO!

edit: I'm getting scratched up on some Belgian's tonight....but 1/2oz would still be a healthy amount...

 

[uglygoat]

there is also german smoked malt... that might be more appropriate, and not as pronounced as the peat bog, for a german style beer.