Next up on the brew list is a Smoke Beer. Ever since I tried and experienced a Schlenkerla Rauchbier Marzen, I have been in love with smoked malt beer. Some say the smoke flavor can be overpowering, but I found it quite pleasant and enjoyable.
After reading up on smoked malts, Weyermann from Germany, states smoked malt can be used for up to 100% of the grist. Briess, makers of Cherrywood smoked malt, recommends no more than 60% of the grist. So I am opting to do a mix of both smoked malts to equal 60% of my grist.
I'll balance it out and add more maltiness using Briess Dark Munich, Weyermann Caramunich II, and Rahr Red Wheat malt equalling 33% of the grist, with the remaining being Briess Carapils for body.
I'll brew on Wednesday and post the results. I think this will be a nice beer for barbecues with the smoke. Some folks will like it, and some will not. I know I will enjoy it!