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How much smoked malt to add?


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#1 Yola

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Posted 20 April 2017 - 03:08 PM

Thinking of a dry smokey porter, but how much smoked malt should I use?
Going to hop with fortnight if my guy has any left. Thoughts on that too??
Cheers

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#2 Liam_snorkel

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Posted 20 April 2017 - 03:13 PM

it really depends on the smoked malt. with gladfield manuka I'd look at using at the very least a kg if you want it to be noticable

#3 Droopy Brew

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Posted 20 April 2017 - 03:16 PM

I would work on 20% as a good starting point.

 

Not sure how Fortnight would go with it. IIRC it is a fruity hop?  Not really what I would be looking for in a smoked porter. Stick with the Fuggles/EKG/ Styrians .



#4 Yola

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Posted 20 April 2017 - 03:54 PM

They only have pear smoked malt not the gladfeilds. Any thoughts?

#5 Yola

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Posted 20 April 2017 - 03:54 PM

Peat sorry

#6 Yola

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Posted 20 April 2017 - 03:56 PM

What about if I shit canned the smoke and use keep it simple and go with the fortnight would that work???

#7 MHB

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Posted 20 April 2017 - 04:06 PM

My favourite smoked porter is the one from Alaska, https://byo.com/mead...ed-porter-clone.

It is a bit dated perhaps, Breiss have some interesting smoked malts that might be worth playing around with.

I would start with the BYO one above and play from there.

Mark



#8 earle

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Posted 20 April 2017 - 05:10 PM

Peat sorry

 

Of all the smoked malts I reckon this is the trickiest one to work with in beer. Really easy to make awful beer with this one unless you use a light touch. A Brisbane based commercial brewery made a peat smoked beer that was on at Brewoomba a year or 2 ago. Most people took one sip and had no more, including experienced smoked beer drinkers.



#9 Randai

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Posted 20 April 2017 - 08:21 PM

Yeah honestly I did a smoked beer with peat. It turned out pretty bad, and I love smoked beer. It was mixed with some weyermann rauch malt. So I'd just go with the standard smoked malt, but really depends on the smoke level which fades with time, which I also found was hard to tell from just chewing on the malt as it didn't taste smokey at all, but it was once it was in the beer.



#10 lmccrone

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Posted 20 April 2017 - 08:42 PM

none, the only reason home brew shops carry smoked malt is to give to customers they don't like so they stop coming in, same as hefeweizen yeast 



#11 earle

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Posted 20 April 2017 - 08:49 PM

none, the only reason home brew shops carry smoked malt is to give to customers they don't like so they stop coming in, same as hefeweizen yeast


I think this might be from one of those spambots.

#12 MHB

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Posted 20 April 2017 - 09:06 PM

Funnily enough there are a couple of all Peated Malt beers made in Belgium, one of them is Nessie that I don't mind another made by Dupont Triomfbier Vooruit

Mind you I don't think they are going to be to everyone's taste.

Mark



#13 Mardoo

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Posted 20 April 2017 - 11:35 PM

none, the only reason home brew shops carry smoked malt is to give to customers they don't like so they stop coming in, same as hefeweizen yeast

you had a bad night on the smoked hefeweizens, didn't you?

#14 Ducatiboy stu

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Posted 21 April 2017 - 12:03 AM

At the end of the day......

 

1. Do you like beers with smoked malt

2. What smoke flavour do you like

3. How much smoke is in the malt

 

 

An old brewer on here called Tony once did some smoked malt using Ironbark

 

It was strong

 

Very strong

 

I have tasted a few ...lets just say...beers with smoked malt

 

If you want to brew a smoked malt beer, I would suggest you brew one first, then work out what you want 



#15 Les the Weizguy

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Posted 21 April 2017 - 07:22 AM

none, the only reason home brew shops carry smoked malt is to give to customers they don't like so they stop coming in, same as hefeweizen yeast 

 

I think this might be from one of those spambots.

Or worse.  A TROLL...

 

Bait taken, and running.



#16 Hop Star

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Posted 21 April 2017 - 07:33 AM

My favourite Smoked Porter is from Blackman's in Torquay, VIC. It has a really nice level of smoke flavour that doesn't overpower like a lot of other smoked beers I've tried.

 

I've asked the head brewer about how to clone it and he said they use 20% Weyermanns smoked malt. They also use about 45-50 IBUs with EKG hops (think the ABV is around 5.5-6% from memory).

 

I'll second a few others by saying I can't see Fortnight working with the style. I'd be more inclined to use Fortnight in an American Stout if I was brewing something dark with them.



#17 pcmfisher

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Posted 21 April 2017 - 11:44 AM

I tasted a smoked ale from Waikiki Brewing while I was there last week.

I don't know if it was a good example as I have never tasted one before, but to me it was shit.  Tasted like a cross between an ash tray and bandaids.

Their other beers were nice though.



#18 Liam_snorkel

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Posted 21 April 2017 - 11:48 AM

the amount of peat smoke to use will depend on whether it's heavy peated or medium peated.

Heavy peated is fucking powerful, you could dip your toes in with as little as 1% to add some complexity.  If you use it any more than 5% it will start to dominate the beer.

Medium peated malt is far less intense, you can treat it like regular smoked malt and substitute some base malt, say 10-20%.



#19 Ducatiboy stu

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Posted 21 April 2017 - 12:04 PM

Unfortunately, there are no hard and fast rules when using smoked malts as there are so many variables from how heavy it is smoked, with what it is smoked with & the brewers taste buds

 

The only way to find out is to brew one and go from there



#20 Fatgodzilla

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Posted Yesterday, 06:31 PM

Noobie warning ..peated malt isn't really for beer. Unless you know it well avoid at all costs.

 

Weyermanns smoked (rauchmalt) .. I love this stuff. When fresh, 20% is a good start. Used up to 50% on older stock in porters and in a chilli porter.

 

Sniff your malt. The amount of smoke you get (old stock looses its aroma) will tell you how much to use.