Smoked Mild recipe?

Smoked malts are a lot of fun. I like my beers heavily smoked. If you want to experiment around with a few of the commercial varieties, you can use a lot of Weyermann smoked malt (30-50%) and still be at a moderate smoked level. Briess is supposed to be a little stronger, from what I've heard. I say to start with 30%, but I'm learning that most brewers back theirs down to something subtle like 20%. It really depends on what you want the beer to be. Mine aren't a session beer, but something I really enjoy weekly.

Just sub the 20-50% smoked malt from the base malt and make your recipe as you would otherwise. Extract, Partial or AG for the recipe?

 

Briess Cherrywood smoked malt might be nice in a mild. Several years ago, I used 1 lb in a 3 gallon partial mash batch of Schwarzbier. I liked the smoke level and submitted it to a competition. The judges thought it was a reasonably good schwarzbier but were underwhelmed by the smoke character. You'll need to figure out where your personal preferences lie.

 

Yes, I've found in my limited (n=1) Briess Cherrywood smoked malt doesn't bring a ton of smoke to the party. If you want a lot of that, either use a higher percentage or look elsewhere.

 

When I used it, it had a reputation for being potent, so I was cautious. In any event, I was happy with it, and I think I would have found double the amount to be too much. For me, 1-2 pounds might be the right smoke level for a 5 gallon smoked mild.

 

I homebrew a Brown Ale with 3 lbs. of Weyermann Smoked Malt and I personally like amount of smoke in that beer. I brew 5 gallon batches.

Cheers!

 

This brings up a good point. I wasn't sure what 'potent' meant. I used less than a pound in a Scotch ale and it was practically imperceptible. Next time I'd probably do two pounds and expect a little more than just a hint.

 

It's all a matter of preference. I had around 20% of smoked malt (2 lbs weyermann smoked malt and 0.5 lb oak smoked wheat) in a dunkelweizen, and I would say that gave it smoke 'characteristics'. I would never consider it a rauchbier, but if you're wanting to add smoked malt for complexity, I would go with @pweis909 's advice and do 2 lbs cherrywood smoked malt. 1.5 lbs of cherrywood added a nice element to an imperial stout I brewed a while back, but if it's added to a mild it'll obviously be a little more noticeable.

 

I've done a smoked mild a few times and love 'em. I don't have the recipe in front of me but I'll try and post it soon. I like rauch malt and I believe it was around 40% of the grist. I'd consider using less crystal than you normally would for a mild because smoked malt comes off a little sweeter than non-smoked pale malts. A clean bittering charge at around 20ibus is all that's necessary for the hops.

 

This is mine. Love the stuff.
http://www.netplaces.com/home-brewi...rom-the-laboratory/cherrywood-smoked-mild.htm

 

I split a bag of the Briees Cherry smoked, it came out of the foil lined bag very smoke, more than the Weyermanns we get.
Smoke disapates with time.

If you want to control the le el, learn to smoke your own malt.

The Briess mesquite smoked malt is intriguing, though.