Forging mighty beers one batch at a time.

A Tale of Three Malts

I’m creating a new stout recipe right now for my brother’s wedding. He liked my previous stouts so I’m trying to get another killer stout put together here.

I’ve decided to give things a little twist here by using a smoked malt, but I wasn’t sure which ones to use. I have 3 different grains from the homebrew place now ready to go:

  • Peated
  • Oak smoked white wheat
  • Alder smoked Munich

So I’m trying to figure out how much of each of these to use. The oak really smells and tastes like beef jerky, so I think I’m not going to use this one at all. It might be an interesting beer but I’m a little apprehensive at taking that risk for this beer.

Every recipe online that I’ve found uses tiny amounts of peated malt. For example, Scotch ales and some black ales. I’m getting the hint that a little goes a long way. Tasting this stuff again I think I can see where they are coming from. It is a lot stronger than the smoked Munich that I’ve got here.

Some rauchbiers use 100% smoked malts. I think that it is probably safe to use more of the smoked Munich than the peated malt, but still probably looking at 1/2 lb each at the most. Perhaps 1lb smoked Munich and 1/2lb peated.

Yeah I’m thinking 1/2lb of each of the black roasted barley, alder smoked Munich and peated.

That should be plenty of smokiness in a beer. 1lb total between the Peated and Munich with 1/2lb of the black barley for black bitterness.