Electric Brewing Supply 30A BCS Giveaway!


Home Brew Forums > Home Brewing Beer > General Techniques > Smoking Grain
Reply
 
LinkBack Thread Tools
Old 05-06-2008, 12:05 AM   #11
McKBrew
Feedback Score: 0 reviews
 
McKBrew's Avatar
Recipes 
 
Join Date: Oct 2006
Location: Hayden, Idaho
Posts: 8,291
Liked 31 Times on 27 Posts
Likes Given: 8

Default

Thanks for all of the responses guys. I am all about smoked beers, but don't want the smoke to be the dominant taste. If I want to brew this weekend I'm not going to have time to rig anything elaborate. I have a tall gas smoker and I'm thinking about just putting the grain in a mesh bag and hanging it at the top of the smoker (probably more of a cold smoke once the smoke gets going). Maybe I'll go with 20-25% of the grain bill and see what happens.

__________________

Make Beer, Not War.

McKBrew is offline
 
Reply With Quote Quick reply to this message
Old 05-06-2008, 12:56 AM   #12
CharlieB
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2007
Location: Statesboro, Georgia
Posts: 62
Default

I made a Hickory Brown Ale and was told to use liquid smoke along with smoking grains. I used half LS of what was suggested and it was still overpowering and artificial flavored. Im sure someone has mentioned this but just to reinforce it.........natural smoke is worth the time.

__________________

When you need it and dont have it, you sing a different tune.

CharlieB is offline
 
Reply With Quote Quick reply to this message
Old 05-06-2008, 02:20 PM   #13
srm775
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2007
Location: IL
Posts: 1,373
Liked 3 Times on 3 Posts
Likes Given: 3

Default

Quote:
Originally Posted by Dude View Post
Do you have experience in this or are you assuming?
Yes, I've tasted plenty of smoked beers and plenty of beers with smoked grains (which aren't actually supposed to have smoked grains) and the smoke flavor can be a very dominent flavor in any beer.

I think a general rule of thumb would be to start out light and add more from there. Afterall, you can always add more later, but you can't take it away.
__________________
srm775 is offline
 
Reply With Quote Quick reply to this message
Old 05-06-2008, 02:38 PM   #14
Dude
Will work for beer
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Dude's Avatar
Recipes 
 
Join Date: Jan 2005
Location: Knob Noster, Missouri
Posts: 8,843
Liked 55 Times on 45 Posts
Likes Given: 6

Default

Quote:
Originally Posted by srm775 View Post
Yes, I've tasted plenty of smoked beers and plenty of beers with smoked grains (which aren't actually supposed to have smoked grains) and the smoke flavor can be a very dominent flavor in any beer.

I think a general rule of thumb would be to start out light and add more from there. Afterall, you can always add more later, but you can't take it away.

Well, we'll have to agree to disagree. I think you are dead wrong. A 1/4 lb. of smoked malt in any beer is going to get lost. It will almost be totally undetectable. FWIW, the entire grain bill for Alaskan Smoked Porter is smoked malt. It is intense smoke, but by no means does it taste like an "ashtray".

Now if you are talking peat smoked malt, I agree.
__________________
On Tap: Lake Walk Pale Ale -- Eternity (Raspberry Stout) -- Nutrocker -- Donnybrook Dark
Primary: Lake Walk Pale Ale
Secondary: Summit IPA
Up Next: Smoked Porter -- Pub Ale -- Watermelon Wheat
Planning:
Gone But Not Forgotten:

www.IronOrrBrewery.com
Dude is offline
 
Reply With Quote Quick reply to this message
Old 05-06-2008, 02:46 PM   #15
the_bird
10th-Level Beer Nerd
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
the_bird's Avatar
Recipes 
 
Join Date: May 2006
Location: Adams, MA
Posts: 20,544
Liked 378 Times on 311 Posts
Likes Given: 102

Default

I suspect he IS talking about peated malt, which is a lot harsher, acrid, a lot less flavorful. There's no "ashtray-"type flavor to a good smoked malt, unless you also think BBQ tastes like cigarette butts. You are right in the sense that it's better (if you're not sure) to err on the side of not using ENOUGH smoke, but a 1/4# of a regular smoked malt is never going to be noticed.

__________________
Come join Yankee Ingenuity!

"I'm kind of toasted. But I looked at my watch and it's only 6:30 so I can't stop drinking yet." - Yooper's Bob
"Brown eye finally recovered after the abuse it endured in Ptown last weekend, but it took almost a full week." - Paulie
"no, he just doesn't speak 'stupid'. i, however, am fluent...." - motobrewer
"... I'll go both ways." - Melana

That'll do, Pigley. That'll do.
the_bird is offline
 
Reply With Quote Quick reply to this message
Old 05-06-2008, 03:32 PM   #16
McKBrew
Feedback Score: 0 reviews
 
McKBrew's Avatar
Recipes 
 
Join Date: Oct 2006
Location: Hayden, Idaho
Posts: 8,291
Liked 31 Times on 27 Posts
Likes Given: 8

Default

Lot's of different opinions on this topic, don't everyone get too worked up.

If my method works out, I'll share the results. It would have been alot easier I think, if I had just remembered to keep the base malt seperate, but I'll have to work it differently. It's going to be a fairly big beer anyhow, so I can always age it a bit if need be.

__________________

Make Beer, Not War.

McKBrew is offline
 
Reply With Quote Quick reply to this message
Old 05-06-2008, 03:56 PM   #17
Rhoobarb
Feedback Score: 0 reviews
 
Rhoobarb's Avatar
Recipes 
 
Join Date: Jan 2005
Location: Woodstock, GA
Posts: 3,573
Liked 17 Times on 12 Posts
Likes Given: 2

Default

I use BK's method, except I don't wear a jacket.

Two things I DO know from experience:

1. Don't use peated malt.
2. Don't use liquid smoke.

Peated malt might be alright for whiskey, but it is nasty for use in beer. It's just too harsh. If you can't smoke your own grains, use a good German rauchmalt.

I like to use natural liquid smoke products like Wright's or Stubb's in sauces or foods, but not in beer. It is so concentrated that it gives beer a harsh, medicinal flavor, IMHO.

For porters or stouts, you could do like Alaskan and use 100% smoked malt. But to be safe and/or for lighter beers, I'd start w/ 25% smoked malt and add more with each batch I brewed until I got what I was looking for. Later this summer I'll be brewing a smoked porter that calls for 50% smoked malt.

__________________
Rhoobarb is offline
 
Reply With Quote Quick reply to this message
Old 05-06-2008, 03:58 PM   #18
olllllo
[]-O-[]
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
olllllo's Avatar
Recipes 
 
Join Date: Apr 2006
Location: Phoenix, Arizona
Posts: 13,514
Liked 126 Times on 106 Posts
Likes Given: 13

Default

Quote:
Originally Posted by Boerderij Kabouter View Post
:


I think we can all agree that the proper smoking attire and professorial attitude is critical! Is that tweed or courderoy?
__________________
Rabbit And Coyote Schwag
Rob - Phoenix Ambassador to Milwaukee
Where did your avatar go?
Ginger Beer for Moscow Mules Bacon Vodka
Twitter
olllllo is offline
2
People Like This 
Reply With Quote Quick reply to this message
Old 05-06-2008, 03:59 PM   #19
McKBrew
Feedback Score: 0 reviews
 
McKBrew's Avatar
Recipes 
 
Join Date: Oct 2006
Location: Hayden, Idaho
Posts: 8,291
Liked 31 Times on 27 Posts
Likes Given: 8

Default

Yeah, I definately know I won't be using liquid smoke, just the smell tells me it doesn't belong in beer.

I might up the smoked malt to close to 50%, the smoke flavor doesn't bother me, I just don't want it to be the dominant flavor. But what the heck, if it doesn't turn out, I can just brew it again later.

__________________

Make Beer, Not War.

McKBrew is offline
 
Reply With Quote Quick reply to this message
Old 05-06-2008, 04:05 PM   #20
Boerderij_Kabouter
Feedback Score: 0 reviews
 
Boerderij_Kabouter's Avatar
Recipes 
 
Join Date: Dec 2007
Location: Oconomowoc, Wisconsin
Posts: 8,461
Liked 119 Times on 103 Posts
Likes Given: 11

Default

Quote:
Originally Posted by olllllo View Post
I think we can all agree that the proper smoking attire and professorial attitude is critical! Is that tweed or courderoy?
Solid Courderoy
__________________
2P-Twent-E Simple Brew DITCHES 1 DITCHES 2 Fermentolagertaporator side-by-side ferm Twelve Hopostles Labels
Boerderij_Kabouter is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Looking to get into some smoking Fusorfodder Cooking & Pairing 9 06-02-2009 03:55 PM
smoking grain hammer one General Techniques 6 03-02-2009 02:50 PM
Smoking Grain pkiller001 Recipes/Ingredients 8 11-12-2008 04:11 PM
Hookah Smoking jezter6 General Chit Chat 8 05-11-2008 12:03 AM
Smoking Grain digdan General Techniques 3 05-10-2006 07:54 PM