Help with a smoked roux flour wash?

[drinkycrow]

I've been reading up on flour washes on this forum and decided after a relatively decent run with a basic white flour wash to jump into the weird stuff so I'm thinking of browning the flour first in a cast iron skillet and then throwing it in my smoker for a bit. I'm not entirely sure what to smoke it with though, I don't have any experience with smoked distilling so any suggestions would be great. My main question is if the browning breaks down the flour into nonconvertible starches and if so how should I compensate for it?

[Dnderhead]

""if the browning turn break down the flour into nonconvertible starches ""
yes it will,how much depends on how much it is toasted,,i whould not depend on "brown/toasted" flour for any conversion.just use for flavor.

[blind drunk]

Use the browned flour as an adjunct. Do your calcs as per usual and then add a percentage of the browned/smoked flour. Just like Dnderhead suggests.

[drinkycrow]

So what would be a good ratio for a medium brown flour and should I go peat smoked like a barley or a wood? Also should I use a wheat flour or some other grain?