i have a recipe that calls for 4 oz of peat smoked malt and the lhbs that i prefer to go to only carries Weyermann beechwood smoked malt. if some of you guys with smoked malt experience could give me an idea of how much to sub for the peat smoked to get into the general area of smokiness i would greatly appreciate it!
I'm not terribly concerned about having to replace a large portion of the MO with the smoked malt that i think i might need to use. if you guys think tossing some victory in there or something like that would help keep the recipe closer to what it's supposed to be, i'm open to suggestions on that stuff as well.
5 gallon batch
9 lb Pale Malt (Maris Otter)
4 oz Peat Smoked Malt
8 oz Caramel/Crystal Malt -120L
4 oz Chocolate Malt info
4 oz Black Patent Malt
1 oz Columbus @ 60 mins
1 oz Sterling @ flameout
OG 1.061
FG 1.016
I'm not terribly concerned about having to replace a large portion of the MO with the smoked malt that i think i might need to use. if you guys think tossing some victory in there or something like that would help keep the recipe closer to what it's supposed to be, i'm open to suggestions on that stuff as well.
5 gallon batch
9 lb Pale Malt (Maris Otter)
4 oz Peat Smoked Malt
8 oz Caramel/Crystal Malt -120L
4 oz Chocolate Malt info
4 oz Black Patent Malt
1 oz Columbus @ 60 mins
1 oz Sterling @ flameout
OG 1.061
FG 1.016