I’m making a smoked stout as soon as my starter is ready and just received my cherrywood smoked malt from NB. My question to you talented brewers out there is; how much should I use?
I’ve done a lot of reading on this subject and am aware there are different types of smoked malt. The smoke malt one chooses has a lot to do with how much one should use in their beer.
My initial thoughts based on my searches with this particular malt is 10% of my grain bill which is around 1.4 lbs for a 5 gallon batch. This is a stout so the flavors are already pretty bold to begin with. I don’t want just a complexity of smoke, but I also don’t want beer that tastes like a BBQ pit.
So fellow brewers, where is that happy medium?
