which grains for a smoked poter?

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jpseaton

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I'm thinking of using some smoked malt in my next porter receipe,
which would be better: a Beech smoked malt for Rauchbier or a Peat smoked malt used in Scotch and Scottish ales?
 

david_42

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A pound of Rauch is similar to ONE ounce of peat. So, you could get an ounce and steep half of it for brewday. Then after clearing, adjust upward if desired.
 

the_bird

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FWIW, peat-smoked malts aren't historically accurate for Scottish ales...

If you like Stone Smoked Porter, that's peat malt. Use between 1 and 3 ounces per 5 gallons; any more than that is overpowering. It's OK for aromatic purposes, but you don't want to really taste it, per se.

Rauchmalt, go freakin' nuts on, I *LOVE* that stuff...
 
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jpseaton

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Got Trub? said:
Or for beer at all. It's for making whisky. Stick to the Rauch or consider oaking it instead.

GT

I've never heard about oaking before. I'm guessing that you would you just add the oak chips in the secoundary. If there are any good links on how this works or how much to use that would be a great help.
 
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