blackstrat5
Well-Known Member
I am putting together a Spiced Winter Warmer recipe to brew in the future. I was thinking of using Munich and crystal Malt (as the specialty malts).
I want that nutty, roast flavor from the munich (or other specialty malt if you have an opinion I may be able to achieve a flavor closer to what I'm attempting to decribe here) to have a compliment of a smokey note in the background. A very subtle smokiness that compliments the nutty Munich. Any ideas on what percentage of smoked malt I should be using to get this affect? I've never used smoked malt before.
And if it helps, I was going to use cinnamon, nutmeg and vanilla as the spice.
Thanks for any help!
I want that nutty, roast flavor from the munich (or other specialty malt if you have an opinion I may be able to achieve a flavor closer to what I'm attempting to decribe here) to have a compliment of a smokey note in the background. A very subtle smokiness that compliments the nutty Munich. Any ideas on what percentage of smoked malt I should be using to get this affect? I've never used smoked malt before.
And if it helps, I was going to use cinnamon, nutmeg and vanilla as the spice.
Thanks for any help!
