jimi
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- Joined
- 10/11/05
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Im being very cautious about my first attempt at a rauch. Im thinking of using the weyermann rauch bier recipe which calls for 62% smoked malt ( weyermann ) but I have the bestmalz variety which seems to be known as being far more smokey. Anyone with experience of both care to suggest how much I should scale the smoked malt back to compensate?