I'm looking to brew a Smoked Porter - actually, a commercial scale-up of a homebrew batch I did several years ago using Weyermann's Smoked Malt.
This time, I have a choice of Weyermann's Smoked Malt or Peated from Fawcett. Has anyone used either of these before, and can you provide any info on what one might be like versus the other? Specifically, comments on percentage used for each, intensity/smoke character (or as I've heard it said, "tar" vs. "campfire")... all would be appreciated.
Thanks,
Scott
This time, I have a choice of Weyermann's Smoked Malt or Peated from Fawcett. Has anyone used either of these before, and can you provide any info on what one might be like versus the other? Specifically, comments on percentage used for each, intensity/smoke character (or as I've heard it said, "tar" vs. "campfire")... all would be appreciated.
Thanks,
Scott
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