Dont know the specific numbers right off, but you can figure out the general idea.
20 lbs pilsner
3 lbs Vienna
2 lbs carapils
1 lbs peat smoked malted
Lemon drop hops for bittering and flavor.
This is for a 10 gallon batch net with approx 70% efficiency.
By the name, obviously I am looking for a very smokey flavor. I've been reading up on peat smoked malted in the forums though and am wondering if I'm over doing it. I do want to be able to drink it without think im chewing pure wood ash.
Any feedback?
I love brewing and drinking Rauchbiers. My suggestion is using rauchmalt over peat. I think peat is not good in any amount in a beer, but not so in whiskey or is it scotch...
To me peat has a phenolic taste that i don't like. Its smell/taste reminds me of soldering on printed circuit boards. Hence the description phenolic. If you want campfire smell you need to use rauchmalt with hickory or maple. Those are common smoke fragrances. However any wood malt would work. Common off the shelf stuff, well it's likely Weyermans beechwood or oak are automatic choices.
I make many smoke beers in the way of Aecht Schlenkerla Rauchbier. The classic form of the style. Schlenkerla is 100% smoked as they malt their grain it's kilned with beechwood as the heat source. The color is very dark that of the color of Coca-Cola. Having a slight tinge of red.
I smoke my own malt. Having done so with Beechwood, Apple, Hickory, Maple, Cherry, Oak, Mesquite, Pecan. Then got nutty and used actual pistachio shells and then peanut shells. Anything I smoke is already malted though.
My default Rauchbier is
48-49% Rauchmalt
48-49% Basemalt of Pale or Munich or Wheat
2-4% Carafa 3 or Blackmalt.
Hop with German hops to hit 30-40 IBU.
Pitch S05 but will also do S-33, S-04, WB-06 or K-97 (Or your favorite lager yeast)
This will make you a Classic Rauchbier that you would find very campfire like in smell and taste.
I have a Rauchbier Thread you might enjoy reading. It has the "How To" info if you're so disposed to smoking your own malt. Otherwise buy it.
I'll paste it here. If you're hell bent on using peat I'll see if I can see I can find a section on peat in my Smoked Beers. The sage advice is a little goes a long way.
Just my opinion----but, any amount of peat smoked malt is too much.
Consider beechwood or cherrywood smoked malt instead.
True... Good advice.
Whichever smoked malt you choose, you'll need a few more pounds to get a prominent smoke flavor. If you go with Weyermann beech wood smoked malt, it is intended to make up the majority of the base malt to get good smoke flavor. If you want to recreate that campfire atmosphere, I recommend beech or cherry, beech providing the classic bacon or 'campfire' aroma. Also, peat smoke has a heavy earthy aroma like burning grass, not firewood.
Hey, where is old
@Schlenkerla when you need him, that guy is an expert in smoked beers!
Oh.... You're feeding my ego and my obsession.