I'm brewing an AG recipe this coming weekend that I'm calling Lumberjack's Breakfast. It's basically a smoked oatmeal stout with some biscuit malt and coffee added. Using maple wood to smoke because I just happened to see those chips at the store and though... that goes great with breakfast.
Basically trying to simulate some typical breakfast items, the smoke being bacon.
I'm looking for ideas on how much of the grain bill to smoke/how long in order to pick up a noticeable but not overpowering smoke flavor. (Without having the recipe in front of me, I think I have in the neighborhood of 11# of grain). I forgot to have the pale grain seperated, as I was planning on just smoking a portion of it.
Any recommendations from one of you who has made a smoked beer would be appreciated.
Basically trying to simulate some typical breakfast items, the smoke being bacon.
I'm looking for ideas on how much of the grain bill to smoke/how long in order to pick up a noticeable but not overpowering smoke flavor. (Without having the recipe in front of me, I think I have in the neighborhood of 11# of grain). I forgot to have the pale grain seperated, as I was planning on just smoking a portion of it.
Any recommendations from one of you who has made a smoked beer would be appreciated.