I am interested in trying out cherry wood smoked malt available from Briess. I have two recipes in mind and can use some opinions on them. Rye and smoked malt sounds good together, so I will throw that in too. Briess calls for roughly 30% smoked malt in porters, stouts, and dark beers for a noticable character.
http://www.brewingwithbriess.com/Assets/PDFs/Briess_PISB_SmokedMaltCherryWood.pdfFirst, smoked rye porter. This is based on Stone's recipe for their smoked (brown) porter. The base recipe calls for peat smoked. It is a solid recipe and a good base to play with.
3 lbs 2 row
3 lbs rye
5 lbs cherry smoked malt
18 oz English dark crystal (~80l)
10 oz chocolate rye.
Mash at 152 for 1 hour
.75oz CTZ for 90 minute boil.
Ferment with English ale yeast.
Thoughts?
The other recipe I was thinking about with roughly the same malt bill is a rauchbier.
3.5 lbs Munich
3.5 lbs Rye malt
3.5 lbs Cherry wood smoked malt
8oz CaraMunich
5oz Carafa III (or other colour malt)
Decoction mash 30 minutes at 146, 15 minute decoction, and then a 30 minute rest at 152.
90 Minute boil with 1 oz of Perle
ferment with Munich Lager yeast.
Thoughts? Insults?
Dan