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ChrisD123

ChrisD123

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a user upper

MO - 4kg
Smoked Malt - 500g
Amber - 300g
chocolate malt - 150g
light crystal - 110g
melanoidin - 100g
roast barley 100g

Hops..have a lot to choose from but was thinking bittering with Northern brewer to 30 ibu then saaz at 10min and 5 min additions.

any thoughts?
 
The smoked malt us the game changer here. I wouldn't use it.
You could almost throw everything else together to make a nice dark beer. Or you could just go with adding the amber to the base malt OR go with adding just the crystal and some challenger/EKGs to make something like Summer Lightning OR just add the melanoidin and your hopping schedule, above with a pseudo lager yeast.
Loads of ideas, but avoid the smoked malt.
 
2nd a dark beer.

MO, amber, crystal and a little choc or rb for a nice (strong?) bitter.

Or will all the choc and rb push towards a stout?
 
stubrewworx said:
Or will all the choc and rb push towards a stout?
Click to expand...
A strong, dark mild would be my thinking. Mash warm and use a less highly attenuating yeast. Just a thought.
If "using up" means what it says, then chuck it all in. Except the smoked. But these malts will keep for ages if they're properly stored so why the need to use them up?
 
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Nowt wrong with a smoky dark beer. Doooooooooooooooooooo it. Or brew something generic that people who won't be drinking it will like. 😉
 
I’ve never used smoked malt but I ordered some to make a Mena Dru clone next week. I am not sure how much to add so I’ve gone for 7%, hope that isn’t too much. The actual beer doesn’t taste smoky.
 
Caramel Ox said:
Smoked porter is a thing, I’ve not had it but you could find a recipe. Would need more chocolate or brown malt.
Click to expand...
It certainly is. I made up a batch of Bert Grant;s Perfect porter- the most researched beer Ive ever done. It;s horrendous! There;s also Alaskan Smoked Porter, which I haven't tried and others, no doubt.
On the other hand, I love Schlenkerla Rauchbier, so I'm not afraid of smoke,

But what is the smoked malt we're talking about here? Is it peat-smoked for whisky? Beech, oak, apple, manuka smoked? or what?
 
Best malz described as
BEST Smoked gives beer a typical smoky flavor similar to that in smoked ham. The quantity used will influence the intensity of the beech wood or whisky flavor. This malt can not only be used for beer but also for distillate production. It has high enzymatic activity.
 

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