How much rauch malt to give me a little smoke?

[thatguy314]

There's a local restaurant in my neighborhood called Coals. The owner is an awesome guy who always has a good tap list (he ordered a keg of Allagash Fluxus and sold it at cost so it woudl be reasonable price because he thinks good beer should be on top).

Anyways, clearly he can't sell it, but I want to give him some "Coals" inspired beer. I was thinking a smoked best bitter would be a nice session beer. I just want a hint of smoke, so I'm wondering if anyone has an idea of what % of the grist will give me some smoke without being overpoweringly smokey. I'm using both goldings and NoBrews because I think their woody flavor might go well with the smoke.

Here's what I'm thinking so far... not sure if 0.5# rauch malt is enough for smoke (rauch beers I read are typically 20-100% rauch malt)

Type: All Grain
Date: 1/17/2009
Batch Size: 6.00 gal
Brewer:
Boil Size: 6.87 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot 7 gallon + 6 gallon bucket
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.0
Taste Notes:

Ingredients

Coals' Smoked Best Bitter

Amount Item Type % or IBU
8.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 80.0 %
0.50 lb Aromatic Malt (26.0 SRM) Grain 5.0 %
0.50 lb Brown Malt (65.0 SRM) Grain 5.0 %
0.50 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 5.0 %
0.50 lb Smoked Malt (9.0 SRM) Grain 5.0 %
0.75 oz Northern Brewer [8.50%] (60 min) Hops 23.8 IBU
0.75 oz Goldings, East Kent [5.00%] (20 min) Hops 4.7 IBU
0.75 oz Northern Brewer [8.50%] (10 min) Hops 4.8 IBU
0.50 oz Goldings, East Kent [5.00%] (Dry Hop 7 days) Hops -
0.50 oz Northern Brewer [8.50%] (Dry Hop 7 days) Hops -
1 Pkgs English Ale (White Labs #WLP002) Yeast-Ale

Est: OG 1.047, FG 1.013 ABV:4.1% IBU: 33.3 SRM: 12.6

[Nate Diggler]

For a lightly smoked beer, just enough to notice:

If you're using Peated Malt, don't use more than 6oz in 5g (I make a Scottish 80/- with 5oz, and it is smokey enough that you know it was added, but very drinkable)

If you're using Rauchmalt, don't use more than 10oz in 5g, that will give about the same level as above, but beechwood smoked Rauchmalt is much smoother than the Peated.

[thatguy314]

For a lightly smoked beer, just enough to notice:

If you're using Peated Malt, don't use more than 6oz in 5g (I make a Scottish 80/- with 5oz, and it is smokey enough that you know it was added, but very drinkable)

If you're using Rauchmalt, don't use more than 10oz in 5g, that will give about the same level as above, but beechwood smoked Rauchmalt is much smoother than the Peated.

Was going to use Rauchmalt thanks!
So that'd be about 3/4# for this batch?

[Nate Diggler]

Yeah, if you're only going for lightly smoked for some character in a session beer instead of meat marinade

I'm of the opinion that there is no such thing as too much smoke though... but a little bit is nice for the uninitiated.

For a lightly smoked beer, just enough to notice:

If you're using Peated Malt, don't use more than 6oz in 5g (I make a Scottish 80/- with 5oz, and it is smokey enough that you know it was added, but very drinkable)

If you're using Rauchmalt, don't use more than 10oz in 5g, that will give about the same level as above, but beechwood smoked Rauchmalt is much smoother than the Peated.

Was going to use Rauchmalt thanks!
So that'd be about 3/4# for this batch?

[consumes]

i used 20% beechwood rauch malt in a porter ... i didnt feel it was too much either