wendelgee2

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Where's the harm in putting an eency weency amount in as a dry hop addition??

LIVETOBREW

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I also had this idea and decided to try it (I have pics of the process but dont know how to upload them here) i made a 2 gallon batch of a Berry ale (used a real old mr. beer fermenter a friend had) this was just for fun never planed to drink it....

4oz crystal 15l
2 lbs ultralight
1 lb bavarian wheat
2 oz maltodextrine

1/2 oz glacier at 60 min
1/2 can of berry blend skoal (chewing tobacco) at last 10 of boil

60 min boil
everything went well till the last 10 when i dumped the skoal in, ahhhh what a crappy smell, the boil turned all dark and particals of chew were floating all around (all the boys got a kick out of this one) cooled the wort, pitched yeast
fermented for 21 days then bottled it got about a case out of it
20days later i cracked one, poured it into a glass, nasty oily color to it..... very light carb.

took 1 decent drink.......
AHHHHHHHHHHHH lets just say DONT USE TOBACCO IN ANY BREW.........
the only batch I ever dumped...... Got a pretty good chew buzz from it........but didnt no what the effects would be from drinking a whole beer since i know to much nicotine can be deadly........ So my opinion is dont try it especially with pipe tobacco, sounds worse than my trial.......
if anyone can explain how to put up pics, id love to show the pics.....

anderj

Recipes 

I think that you are missing the point here, it looks as if your data is concerning cigarette smoke which is much different that tobacco smoke. The flavor that you get from smoking grain with some whole tobacco leaves in with the wood has great potential in my eyes. As far as the number of compounds in that smoke, sure, it is smoke there is a lot of stuff that is in it no matter what you are burning. Think of the number of compounds left after burning some peat or apple wood, after it is all said and done you have some ash, and whatever other portion that was not water is gone with the smoke. Smoked beer is a unique style, whether done the Scotland way or the German way I think that a touch of tobacco might not be a bad thing at all. As far as actually putting refined tobacco chocked full of additives such as that found in a standard cigarette or pack of chewing tobacco in the boil, yea that is a bad idea.

CatchinZs

Recipes 

I think the flavor would work but the difference is that scotch doesn't get it's tobacco quality from tobacco either...it's from the casks.

My vote is to read up on oaking and peated malt and see what you can come up with from that.
I think its 100% appropriate to couple a "scotch -like" quality with a beer but no point in potentially poisoning yourself to get there.

wreckinball9

Recipes 

that is a worse idea than Tomacco. Any Simpsons fans?

__________________
You must love this country more than I love a cold beer on a hot Christmas morning. - Homer S.


And how is education supposed to make me feel smarter? Besides, every time I learn something new, it pushes some old stuff out of my brain. Remember when I took that home winemaking course, and I forgot how to drive?- Homer S.

xraystew

Recipes 

I got little help from the internet at all when I and a tobacconist I know discussed the idea of making Latakia beer. The fact is, if you can smoke or chew a safe amount of tobacco, it is entirely possible to drink a safe amount. The only question is, "is a safe amount enough to taste in 5 or 6 gallons of beer?" So, if you aren't interested in Latakia beer, quit your fear mongering, and stay out of the thread.

I did it, so if you want to make Latakia beer, trust me, it has been done, and is great! Read on.

I assumed, first, that consumption of tobacco gives you 6 to 10 times the nicotine dose as compared with smoking. I also assumed that although nicotine is a form of vitamin B3, that the yeast would not consume it.

Therefore, I calculated that if I put 28g(1oz) of latakia in 23L(6USgal) of beer it would equal to around 0.4g of tobacco per bottle. The average tobacco pipe holds 3 to 5g of tobacco per bowl, so 0.4g is surely safe. It is not just the math that is safe, I have drank two bottles without any perceptible buzz.

I first tested 2 bottles of an ESB that had already been made, just to see if the flavor was enough, or too much. I decided to make a stout that was really sweet because a couple of us thought that a high final gravity beer with a lot of caramel notes would balance well with the smoke.

It ended up sweeter than expected, and the alcohol ended up lower consequently; I am more than pleased with the final product and will make it again, maybe a little less sweetness next time, probably doing 5 gallons with the same grain bill, and doing the starch conversion at 154F. I just used the hops I had; Fuggles might be the one next time.

The Recipe: Latakia Stout (6gal)
7.5lbs 2-row Malt
2.2lbs Special B
0.75lbs Chocolate Malt
1lb Roasted Barley
1lb Scottish Cut Oats
Wyeast 1084 - Irish Ale
1.6oz Hersbrucker 3.1% 60 min
0.3% Liberty 3.3% 60min
1.6oz Hersbrucker 3.1% 20 min
1.0oz Hersbrucker 3.1% 5 min
Mash in 160F, hold 1 hr, heat to 170F, drain, sparge with 178F water.
Cool, pitch, once fermentation is doing well, add 1.0oz Latakia.
OG 1.043
FG 1.020
alc/vol 3.1%
SRM = 42
IBU = 35

Chesterbelloc

Recipes 

For what it is worth.... I have stored pelletized hops in my 2-row before, for a couple days before brew-day.

It's makes the mash smell like hops. I couldn't see why not putting a satchel of old red into a bucket of grain, keeping the tobacco in the foil and not touching the malt.... or perhaps allowing hops and tobacco to sit along side each other in a sealed container, not touching, but exchanging scent to co-mingle.