adding subtle smoke

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Halifax_Jeff
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adding subtle smoke

Post by Halifax_Jeff » Thu Sep 21, 2017 8:34 pm

Looking to add some a little subtle smoke to a Rye IPA I'm toying with for the exchange. Thinking of using the cherrywood smoked malt.

How low could I go while still achieving some smoke? I don't want it overpowering at all. Looking to add it to Denny Conn's Wry Smile Rye IPA. http://beersmith.com/Recipes2/recipe_234.htm

Thoughts? :cheers3:

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LiverDance
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Re: adding subtle smoke

Post by LiverDance » Thu Sep 21, 2017 9:04 pm

I'd say no more than 5% of the grain bill should get you what you want.


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"Twenty years ago — a time, by the way, that hops such as Simcoe and Citra were already being developed, but weren’t about to find immediate popularity — there wasn’t a brewer on earth who would have gone to the annual Hop Growers of American convention and said, “I’m going to have a beer that we make 4,000 barrels of, one time a year. It flies off the shelf at damn near $20 a six-pack, and you know what it smells like? It smells like your cat ate your weed and then pissed in the Christmas tree.” - Bell’s Brewery Director of Operations John Mallet on the scent of their popular Hopslam.

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Halifax_Jeff
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Re: adding subtle smoke

Post by Halifax_Jeff » Tue Sep 26, 2017 8:28 am

thanks!

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