Smoky Malts

[twisted-brew]

Anyone know what ratio base:smoke malts Evil Twin uses for I Love You With My Stout?
I was thinking of doing an imperial stout with 70% base malt and 23% of malts being smoked cheerrywood. I understand they aren't the same malts as ET...just trying to get some ideas.

Thanks

 

[Spartan1979]

I can't answer your question but I've made a couple of smoked IPA's. I used 2-1/2 pounds of home-smoked malt and it was plenty smokey but not overwhelming. I've also made a Rauchbier that was 70% Weyermann smoked malt and that wasn't overwhelming. The freshness of the smoked malt makes a huge difference.

 

[twisted-brew]

Thanks

 

[backsideslash]

I haven't had the Evil Twin beer, but I brewed BierMuncher's Loon Lake Smoked Porter a couple weeks ago and used about 55% cherry wood smoked malt as my base malt. The smoke flavor is present but not overwhelming at all. There was a pretty good back and forth discussion over the Loon Lake beer and it was generally agreed that anything under 35%-40% smoked malts would not give you enough or any smoke flavor/aroma. Hope that helps

 

[HausBrauerei_Harvey]

I just did a smoked porter, 20% of the grist being weyerman Rauchmalt. The smoke is there, but it's really subtle, I really like it.

 

[m00ps]

20-30% will give a "complimentary" smoke flavor. Not dominating IME. But this is in something a lot paler than a stout. If you want a prominent smoke character that isnt overpowering, I go with close to 50% for a stout to work with teh roast.

Also, yeah, al;ways keep in mind, the freshness of the smoked malt has A LOT to do with how much character is in there.

 

[JGF]

So as not to start a new tread, I thought I'd ask it here...

Has anyone used Cherrywood smoked malt? Tried a few grains today and it was really interesting? What beers have you tried it in?

We're making an oatmeal stout this weekend that we're splitting the batch and adding cherries to a few gallons - I wish I'd have bought some cherrywood malt to try with it.

 

[finnb]

Weyerman smoked malt is a lot less smoky than BestMalz' - get that if you can. (If you want to brew something like a Schlenkerla rauchbier, you just won't get there with the Weyerman stuff.)

 

[twisted-brew]

I'm using the Cherrywood smoke male tomorrow. I'm doing 28.5% of the malts for a 6 gallon batch of Smokey Chocolate Milk Stout. I designed this recipe about a month ago and can wait to brew tomorrow.

 

[kh54s10]

I have done a couple with the cherrywood smoked malt. I don't know off the top of my head how much I used but at least 10% - you can taste the smoke but not overwhelming. I also used mesquite smoked malt, it is a little more intense. And peat smoked malt. This one you need to be careful with. I used .1 ounce in a 5 gallon batch, I would not use much more.

 

[twisted-brew]

.1 oz?

 

[Spartan1979]

Weyerman smoked malt is a lot less smoky than BestMalz' - get that if you can. (If you want to brew something like a Schlenkerla rauchbier, you just won't get there with the Weyerman stuff.)

I'd disagree with not being able to brew a Schlenkerla Rauchbier with Weyermann Rauchmalz. I brewed a very nice example using 63% Weyermann Rachmalz.

 

[twisted-brew]

From what I'm seeing today you need a lot of cherrywood for it to be overpowering. I'm in the boil stage of this beer. View attachment ImageUploadedByHome Brew1445729907.107973.jpg.View attachment ImageUploadedByHome Brew1445729810.485987.jpgView attachment ImageUploadedByHome Brew1445729822.465022.jpgView attachment ImageUploadedByHome Brew1445729834.400925.jpgView attachment ImageUploadedByHome Brew1445729846.151683.jpg

 

[twisted-brew]

It still smells very sweet. We'll find out in two weeks.

 

[kh54s10]

I have done a couple with the cherrywood smoked malt. I don't know off the top of my head how much I used but at least 10% - you can taste the smoke but not overwhelming. I also used mesquite smoked malt, it is a little more intense. And peat smoked malt. This one you need to be careful with. I used .1 ounce in a 5 gallon batch, I would not use much more.

.1 oz?

OOPS .1 POUND. Peat Smoked Malt is really intense. And will get harsh if you use too much but .1 ounce would be very little...

 

[JGF]

Not used Cherrywood smoked malts before...does this seem pretty reasonable for an American smoked porter? 17.4% cherrywood smoked malt - would you up the 2 row and reduce the smoked malt?


Fermentables
Amount Fermentable PPG °L Bill %
7.5 lb American - Pale 2-Row 37 1.8 65.2%
0.75 lb American - Roasted Barley 33 300 6.5%
0.25 lb American - Chocolate 29 350 2.2%
1 lb American - Victory 34 28 8.7%
2 lb American - Cherrywood Smoked Malt 37 5 17.4%
11.5 lb Total
Hops
Amount Variety Type AA Use Time IBU
0.5 oz Magnum Pellet 15 Boil 60 min 25.74
1 oz Kent Goldings Pellet 5.1 Boil 15 min 8.69
1 oz Kent Goldings Pellet 5.1 Boil 5 min 3.49
Mash Guidelines
Amount Description Type Temp Time
15 qt Infusion 154 F 60 min
20 qt Fly Sparge 170 F 60 min
Starting Mash Thickness: 1.5 qt/lb
Yeast
Wyeast - Denny's Favorite 50 1450
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
60 - 70 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
1.0 (M cells / ml / ° P)
307 B cells required
Yeast Pitch Rate and Starter Calculator
Target Water Profile: Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator

http://www.brewersfriend.com/homebrew/recipe/view/292172/cherrywood-smoked-porter