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Old 05-04-2006, 02:36 AM   #11
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Quote:
Originally Posted by Dude
Interesting info...

I would think that getting enough smoke flavor in an extract brew would be really hard to do.

The concept of a smoked beer sounds odd, but it really works. My porter was really nice. It is definitely on the list to do again.
Maybe some liquid smoke would work???
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Old 05-04-2006, 02:39 AM   #12
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Quote:
Originally Posted by Dude
Interesting info...

I would think that getting enough smoke flavor in an extract brew would be really hard to do.
depends on the smoke apparently. (beechwood, no / peat, yes)

I read Deisgning Great Beers when I was putting together the recipe for my Scottish Ale. In that section they talk about the fact that all beers were smokey due to the kilning process.

COmmercial examples of scottish ales today often have peat smoked malt in them, but the book makes it clear that this not traditional. The smokiness of a scottish ale came from hardwoods in the kiln and the yeast strain itself, and not from peat smaoked malts.

So... when I was putting together the recipe for Gruagach, I decided to go "old school" and brew it with beechwood smoked malt and the proper yeast.

After asking around about smoked malt (on this forum) for my scottish ale, I got the input that a couple oz would be plenty.

Well, it turns out people assumed I was talking about peat smoked malt and were letting me know that that stuff is PO-TENT. But, I went ahead and used rauchmalt, but only a couple oz of it. That was certainly not detectable.

So, in an extract, I would agree that getting hardwood smoke flavor might be hard, but apparently you can get peat smoked taste by jujst waving the grain near your wort.

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Old 05-04-2006, 02:44 AM   #13
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Default Hey......

Anyone ever try using a smoker?

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Old 05-04-2006, 02:46 AM   #14
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Anyone ever try using a smoker?
not for grain, but I smoke meat on the grill (not a smoker, just a regular grill). Works great. You can certainly make your own smoked malt easily.

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Old 05-04-2006, 12:59 PM   #15
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Quote:
Originally Posted by Walker-san
not for grain, but I smoke meat on the grill (not a smoker, just a regular grill). Works great. You can certainly make your own smoked malt easily.

-walker
They even got all the specialty wood to use to impart the smoke flavor too as well..... now that its warming up, might be something neat to try
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Old 05-04-2006, 06:12 PM   #16
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Thanks for all the info, guys. I guess I'll go with something closer to the 5 lbs. I think I'll go with maybe a total of 9 lb. base malt and split 4.5 lbs. each 2-row and rauch.

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Old 05-04-2006, 06:16 PM   #17
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Quote:
Originally Posted by GOD
Anyone ever try using a smoker?
I know somebody on here has done it...maybe drengel? Apparently it's pretty easy and can be done on a regular grill, as Walker says. We've got a "Barbecues Galore" nearby that has all different types of wood for smoking (or if you've got a hardwood mill nearby, even better). I'm thinking about smoking some pale malt over pecan to put in something tbd.
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Old 05-04-2006, 06:25 PM   #18
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Maybe the next time I'm in Arizona I'll pick up some mesquite and try to smoke some. Barbeque Beer???

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Old 05-04-2006, 06:48 PM   #19
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A couple months ago Rewster and I brewed an apple smoked porter. We smoked three pounds of pale malt over apple wood chips for 45 minutes. We did a mini-mash with the smoked grains, 1/3 lb black malt, 1/2 lb roasted barley, and a bit of aromatic, then backed that up with 6 lb dme and 3lb lme. Even with 1/2 lb of roasted barley, the smoke flavor came through quite nicely.

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Old 05-04-2006, 07:12 PM   #20
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Quote:
Originally Posted by kaptain_karma
A couple months ago Rewster and I brewed an apple smoked porter. We smoked three pounds of pale malt over apple wood chips for 45 minutes. We did a mini-mash with the smoked grains, 1/3 lb black malt, 1/2 lb roasted barley, and a bit of aromatic, then backed that up with 6 lb dme and 3lb lme. Even with 1/2 lb of roasted barley, the smoke flavor came through quite nicely.
That's probably what I was thinking about.
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