« on: March 25, 2010, 10:18:30 AM »
2lbs seems like an awful LOT of smoked malt...probably just 6 or 8 ounces (or less) would have given a good smoke character without overpowering the brew.
Depends actually, with things like the Beechwood malt or the Cherrywood malt, a few pounds can actually be appropriate.
Folsom Brewmeister used to do a Cherrywood malt before Briess did that was super soft and great to use in unexpected ways.
Interesting...I guess my only experience with smoked malt has been pretty limited having only used German rauchmalz and peated malts. They asserted themselves pretty intensely in small amounts.
Then again, maybe it's just my tastebuds.
The Cherrywood malt sounds interesting...this is something that Breiss still makes?