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Old 01-31-2007, 05:45 PM   #1
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Default Smoked stout

This is what is on my mind and honestly I cannot tell if its a good idea.

A sweetish mild stout (probably oatmeal) with grains that have been applewood smoked. If this sounds good which should be the grains that I smoke? This is a recipe I founf at BYO:

3. Oatmeal Stout
OG = 1.042 to 1.046 -- FG = 1.011 to 1.014 -- IBUs = 24

Ingredients:
* 5.5 lbs. dark liquid malt extract (Muntons, John Bull or Edme)
* 0.5 lb. flaked oats
* 0.5 lb. crystal malt
* 0.25 lb. roasted malt
* 0.25 lb. chocolate malt
* 5.5 AAU Fuggles (bittering) (1.1 oz. of 5% alpha acid)Ê
* 2 tsp. gypsum2/3 cup corn sugar for priming
* English or Irish Ale Yeast

Now I may want a bit of added sweetness should I add lactose? How much?

Is a smoked stout madness?

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Old 01-31-2007, 05:52 PM   #2
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I'd sub out some of the extract and do a mini-mash with a couple pounds of smoked base malt. Mini-mashes are really easy, you can do them with virtually no other gear other than a grain bag and a collander.

I haven't heard of a smoked stout, but smoked porters are pretty common (I did one not too long ago). Sounds like it should be pretty good.

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Old 01-31-2007, 06:03 PM   #3
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Quote:
Originally Posted by the_bird
I'd sub out some of the extract and do a mini-mash with a couple pounds of smoked base malt. Mini-mashes are really easy, you can do them with virtually no other gear other than a grain bag and a collander.

I haven't heard of a smoked stout, but smoked porters are pretty common (I did one not too long ago). Sounds like it should be pretty good.

I see so smoke the base malt. Are there detailed instructions for a mini-mash? I assume its just a swap out of malted grains for malt extract but what would the quantities be? Then boil say 1.5 gallons and rinse with 170 water say 1/2 gallon? If everything is in a grain bag what is the collinder used for? And if I do add lactose how much would get me a mild sweetness?

Thanks
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Old 01-31-2007, 06:26 PM   #4
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Quote:
Originally Posted by Fish
I see so smoke the base malt. Are there detailed instructions for a mini-mash? I assume its just a swap out of malted grains for malt extract but what would the quantities be? Then boil say 1.5 gallons and rinse with 170 water say 1/2 gallon? If everything is in a grain bag what is the collinder used for? And if I do add lactose how much would get me a mild sweetness?

Thanks
As a rule of thumb, 1# base malt = .75# DME = .6# LME. I'd go with probably two and half pounds of base malt to be smoked, so drop back your LME by a pound and half or so. Maybe not quite that much, maybe drop back by a pound or so; efficiency with a mini-mash is likely to be not all that good. So, yeah, 2.5# smoked base malt, drop your LME by a pound. You might end up a little bigger, but that's fine.

The collander is so that you can rinse the gains (sparge) with hot (170ish) water, get all their sugary goodness out. Just steep the pale malt (and your other grains) in water that's as close to 154 as you can get it for an hour, then rinse. There are lots of threads around here on mini-mashes, look around for a bit; it's pretty straighforward.
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Old 01-31-2007, 06:37 PM   #5
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I once unintentionally made a smoke stout. I had some LME burn to the bottom of my brew pot. The beer tasted like someone emptied an ashtray into my primary.

That said, an intentional smoke stout would likely be leagues better.

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Old 01-31-2007, 06:51 PM   #6
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When I come up with a new beer idea I actually loose sleep. I was up last night thinking about this. I need to try just to get it out of my system.

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Old 01-31-2007, 09:12 PM   #7
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I would like to clarify - is a mini mash the same as a partial? And

The difference between steeping and a mini mash is time and sparging with 170degree water? Is that right?

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Old 01-31-2007, 09:14 PM   #8
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Rather than be redundant, read Fiery Sword's excellent post about mini mashing here:

http://www.homebrewtalk.com/showpost...2&postcount=12

In short, yeah - more precise temperature control, for a longer time, and sparging somehow.

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Old 01-31-2007, 09:20 PM   #9
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Great! Thanks for that awsome info!

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Old 02-06-2007, 03:26 AM   #10
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I used to work at a resturant that smoked with tea. We would take tomatos usually and use tea smoke for flavor it was very smelly but pretty good. Has anyone ever tried smoked hops? For a flavor in smoking a grain - I imagine people have tried smoking hops.

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