Hmmmm..... I thought to myself. I tasted the Weyermann Oak Smoked Wheat Malt and really liked the nutty, oaky flavor it has. It has a subtle smoke flavor but very rich and multidimensional.
Which beer style could I use this in? Lots of breweries make smoked porter. What if I made a smoked oatmeal stout? I think the oak smoked wheat will lend the flavor of the oak, similar to an oak-aged stout with a light smokiness.
I'll post on brew day.