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Old 01-24-2014, 05:55 PM   #11
NTXBrauer
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[QUOTE=sacrifice;5850218]I recently smoked a bit over 5 pounds of 2-row I had laying around. Simply placed the grain on parchment paper, sprayed the grain to dampen it, and did 3 hours of cherry and an hour of hickory. This was a cold smoke using my Bradley smoker.

Because I was using parchment paper, I turned the grain every 45 minutes and re-dampened the grain if it was dry. After the process was complete, I cooled the grain and placed in a paper bag for three days until I was ready to brew. The resulting beer, which used 45.7% smoked malt (5 pounds), is wonderful to drink and the smoke has been described as being like the smoke on meat by others.
QUOTE]

Looks good...What temp did you keep your smoker at?

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Old 01-24-2014, 05:59 PM   #12
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[quote=NTXBrauer;5851456]

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Originally Posted by sacrifice View Post
I recently smoked a bit over 5 pounds of 2-row I had laying around. Simply placed the grain on parchment paper, sprayed the grain to dampen it, and did 3 hours of cherry and an hour of hickory. This was a cold smoke using my Bradley smoker.

Because I was using parchment paper, I turned the grain every 45 minutes and re-dampened the grain if it was dry. After the process was complete, I cooled the grain and placed in a paper bag for three days until I was ready to brew. The resulting beer, which used 45.7% smoked malt (5 pounds), is wonderful to drink and the smoke has been described as being like the smoke on meat by others.
QUOTE]

Looks good...What temp did you keep your smoker at?
I kept it below 90 degrees - I just used the heating element that burns the wood, and turned the main element off. Opening the door every once and a while helped.
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Old 01-24-2014, 07:25 PM   #13
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Can you smoke less than 5lbs at a time or would say 1lb be to small and totally over run by the smoke? I ask he because I would like to use a few different woods to see what they provide and I would make 2gal test batch beers to see how they worked and would not to have 15lbs of malt tied up.

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Old 01-24-2014, 10:16 PM   #14
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I do not see any issue with doing smaller 1 pound batches. That would actually be a great way to do test batches.

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Old 01-24-2014, 10:51 PM   #15
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I used cherry wood to smoke three pounds of milled Vienna for a Rauchbier which had a total of 13 pounds of grain for a five gallon batch. I'm drinking it now. The smoke flavor is THE dominate flavor. I mean, pow! Smoke! It's good. Exactly what I wanted. Just be aware that three pounds of smoked grain had a profound effect.

And I did this on my stove. Wood chips in a cast iron pan. Grain on a perforated pizza pan over the wood. Wok over the whole thing to be the roof of the smoke hut.

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Old 01-25-2014, 03:52 AM   #16
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Sure, you can certainly smoke just 1 lb. My smoked beers use just 33% home-smoked malt and are very smoky, very similar to Schlenkerla. Wouldn't want any more. But again, I use a LOT of wood chips (5:1 grains to chips) and put the grains on a screen, which forces the smoke to really permeate the grains.

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