Kinda wanna make a smoked wheat beer. Belgian Abbey yeast, 15 IBU, Heavy on the dark caramel, no darker roast, some Munich and the ? much smoked malt. (Best Smoked malt) want more than a hint but not over the top. Personal preference I know but would appreciate your opinion. Thanks
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Smoked brown ale
I'd skip the belgian yeast and go for an English or German Alt strain. Nothing against belgian yeasts, it's just that they produce so many of their own flavors and aromas that I wouldn't want things to get muddled up. I use about 30% of Weyerman smoked malt in my Smoked Brown Ale, and it comes out tasting very close to a Bamberg Rauchbier.Sleiche!
Bill
Busted knuckles Brewing Co.
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