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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?

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


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thanks!

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