Smoked Malt Usage, simple question

[smokyjoewood12]

Hello had a question about the wording of this description that Midwest Supplies has for their Briess Smoked Malt:

"Lovibond Rating: 5L Usage: up to 70% for big smoke! Try around 20% for more subtle smoke character."

When they say usage are they suggesting using this malt as 70% of the grain bill for big smoke?? And 20% for subtle smoke? That seems awfully high to me...? Any help here?

 

[GilSwillBasementBrews]

Yes usually the usage is the % of grain of that type that can be used in the makeup of the grist. So yes 70% of your grain bill for Big Smoke. Or 20% for subtle.

 

[DSmith]

I've never used Briess smoked malt but I've heard that it's one of the stronger smoke-flavored commercial malts available. I'd error on the lower % for the first try.

I've used 20% of the Weyermann beechwood smoked malt in a smoked porter and it was almost indistinguishable taste. I re-did the recipe with 60% and the smoke is great, and the beer has gotten better with 4+ months aging in bottles. You can swap out base-malt for smoked malt if you want a different level of smoke without changing the recipe original gravity. I recommend using the higher % if it's the Weyermann beechwood product.

 

[Calder]

Briess and Weyermann are similar. Peat smoked malt is the intense one to use with caution.