Btaz
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- May 26, 2012
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I'm making a large baltic porter that I'm placing to do a partygyle off of. For the partygyle of like to add some smoke to it. It seems that it would be really easy to come steep the smoked malt (not the peated kind) 24hrs before the brew day and then just add it to the last 15mins of the boil. I've read this is fine for dark malts, but I wonder if this would work for a smoked malt. I think the dark malt has crystallized the fermentables whereas the smoked will end up providing non-converted sugars?
If this is a bad idea the backup plan would be to steep as I assume there are enough enzymes in the malt itself to do the conversions.
If this is a bad idea the backup plan would be to steep as I assume there are enough enzymes in the malt itself to do the conversions.