Beer Forum

7lbs extra light dme
1lb roasted barley
1lb peated malt?

I think one pound of peat smoked malt in any beer is way too much. I used about 100 grams in a Scottish type ale once and that was plenty smokey for me. Maybe bump it up to 150 grams for a stronger flavoured beer, as a stout is.

A friend of mine did an extract smoked stout with 1/4 lb. peat smoked malt. That was about perfect. keep the lb. of roasted barley.

guitar brew wrote:A friend of mine did an extract smoked stout with 1/4 lb. peat smoked malt. That was about perfect. keep the lb. of roasted barley.

Yup 1/4 lb sounds about right to me. That's around 100 grams.

Look at the brewing series stout boo, I think there is smoked stout in there.
Check out Ray Daniels/Geoff Larson book on smoked beers as well.

I'd try it with Rauch malt as opposed to peated.
Tavish2 made a hell of a nice beer (smoked Bock? Porter? I can't remember but I DO remember I liked it)
about 6 months ago using the Briess Cherrywood smoked malt. Maybe he can chime in here on the proportions he used.

Man - I can never keep my stouts lit. On the other hand I can get totally lit on stouts

I'm of the opinion that peat smoked malt does not belong in beer...but that's just me.

I've got Jamil's Smoked Robust Porter fermenting right now. I used about six pounds of Breiss' Cherry smoked malt in a 12 gallon batch. I brewed it at a beer festival three weeks ago, and everyone within 50 feet of the set up said they could smell smoke. It smells fantstic right now, but it will be a while before I can consume it.