Looking for some advice, I have been home brewing from kits for a couple of years and really enjoy the hobby. I have experimented with various sugar's to alter the taste and would now like to move on.
I wish to use Bavarian Smoked -rauchmalz malt(crushed). What I need to know is the best way to add the smokey flavour to a lager kit. After reading various articles I seem to be more confused with the options?
- steep in 2nd priming for 5 to 10 days
- mix can of wort with 3 litres of water and boil with malt for 20mins before adding to cold water to make 25 litres
- Mix the kit as per instructions and add malt into the primary fermentation in a muslin bag.
If I am totally of key please say, I would appreciate any advice. If I am using malt do I still need to use the same amount of sugar? Use a basic lager kit as non variant, can of wort, 1kg sugar and yeast. Cheers scott