Experience with Rauchmalt?

[Cazamodo]

Im looking to make a smoked beer, but not sure on the % to use. I dont want something overly smoked, but also not something that has just a weak smoke. somethign in between.

Im not sure whether the best way to go woul be to try and incorp smoked malt into an existing recipe I make, theres a bitter that would be interesting smoked. Or go for something completely new?

[darthballs]

Hi there,

I would recommend trying to get hold of a bottle of schlenkerla rauchbier märzen and tasting it to see if you like it.

I say this because it is a bit of an acquired taste if you don't. Personally I love it an have brewed it twice and my brewdays with recipes are included below. These are big smokey beers so might be a step too far but I would really recommend you try a bottle first.

viewtopic.php?f=24&t=54727

viewtopic.php?f=24&t=59072

[Cazamodo]

Me and a couple of mates did try tht beer and a couple of other bottles we got hold of, and really liked them. I say that, I liked them but thought they were slightly too amokey so I'm looking for something a little less

[DeGarre]

Replace some of the pale ale malts with weyermann smoke malt so that 20% of the grain bill is smoke malt. Ie if pale ale portion originally was 85%, change it to 65% pale ale and 20% rauch. this should give a subtle smokey flavour. Please note the smokiness of the beer will mellow out in the bottle.