rauchmalt

[Gurgeh]

I've just had a bottle of Meantime Winter warmer. quite delicious. it has a smokey flavour which i've only had once before...

got me to thinking that i might have to experiment a little with this.

does anyone have any experience with this malt? recommend an old ale style recipe that includes it?

DE you around? i know you've got it sussed!

[steve_flack]

I've used it and in porters I would tend to aim at the cautious end....no more than 10%. But maybe some people are braver than me

[SiHoltye]

Tasted a smoked Porter at a beer festival earlier this month very nice it was. Assumed rauchmalt.

[oblivious]

I am planning to done a smoked porter over Christmas, using around 12-13% rauchmalt


I think Jamil’s Smoked robust porter uses 20%


Also a smoked Hefe is also supposed to be good

[Gurgeh]

i'll go for 10% then - i want it to be a 'note' rather than a whack!

I'll do GW's Theakstons old peculier, add the rauchmalt and a touch of roast barley. if i aim for 1.055 OG and 37IBU then that should be one hell of a winter warmer!

[TC2642]

I did a 100% smoked beer a couple of years back(recipe in one of Graham Wheelers books), very enjoyable, only thing being is that it is quite cost prohibative.

[Gurgeh]

I'm going to buy a small amount of it and see what it's like. i like the idea of using my smoker to smoke some MO and see what happens, but am very wary about how strong it might be...

[Aleman]

My Black wheat and rye beer had 50% Racuhmalt, and is a very nice beer

[Rookie]

I've had beer that was too smokey, so when brewing a smoked beer it is better to use a small amount of rauchmalt and not have it as smokey as you like. At least it would still be drinkable. If it's too smokey you may have to dump the batch.