New Giveaway - Wort Monster Conical Fermenter!

Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Smoking Grain




Reply
 
LinkBack Thread Tools Display Modes
Old 02-23-2011, 06:18 PM   #1
Tepe
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2009
Location: Delanco, New Jersey
Posts: 160
Liked 1 Times on 1 Posts

Default Smoking Grain

A friend and I want to make a smoked beer. I want to smoke my own grains as I have a large smoker.
So;
What kind of wood do I use and what temp for how long?
Should I smoke the whole grain bill or just a pound or two?
Have anyone done this before and if so could you post a 5 gallon recipe

Thanks,
Tom



__________________

All grainer and Home Winemaker
Home of the
Moon River Brewery
and
Delanco Vineyards

http://www.barleylegalhomebrewers.com/

Tepe is offline
 
Reply With Quote Quick reply to this message
Old 02-23-2011, 08:47 PM   #2
mccabedoug
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: Douglas, MA
Posts: 154
Liked 9 Times on 4 Posts

Default Smoke Your Own

I've smoked my own grains a few times. The beer turns out great. Here's how I do it.

To make it a Rauchbier, I smoke 6 lb of the malt on my Weber Bullet Smoker for 4 hr using 4 fist-sized chunks of oak. Oak is a fairly mild smoking wood and it's what I always have on hand. The way I do it, the smoker temp never gets above 175.

Here's my Bullet Rauchbier recipe:

4 lb Pils
4 lb Munich
1.5 lb Vienna
1 lb Crystal 20
0.5 lb Carapils
1.5 oz Tettnager (60 min)
0.75 oz Tettnanger (20 min)
0.75 lb Tettnager (2 min)
1 tsp Irish moss (15 min)

Mash at 152oF for 90 min, ferment at 48-52oF for 14 days with Saflager S-189, lager as usual.

The beer is good and smokey.



__________________
mccabedoug is offline
 
Reply With Quote Quick reply to this message
Old 02-23-2011, 09:21 PM   #3
Tepe
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2009
Location: Delanco, New Jersey
Posts: 160
Liked 1 Times on 1 Posts

Default

OK I'm confused. You say you smoke 6# yet you show 4# of Pils and 4# of Munich. You smoke 6# of what grains in your recipe?

__________________

All grainer and Home Winemaker
Home of the
Moon River Brewery
and
Delanco Vineyards

http://www.barleylegalhomebrewers.com/

Tepe is offline
 
Reply With Quote Quick reply to this message
Old 02-24-2011, 12:22 PM   #4
mccabedoug
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: Douglas, MA
Posts: 154
Liked 9 Times on 4 Posts

Default

Quote:
Originally Posted by Tepe View Post
OK I'm confused. You say you smoke 6# yet you show 4# of Pils and 4# of Munich. You smoke 6# of what grains in your recipe?
When I get my grains from the LHBS I get them all combined into usually 2 -3 large ziploc bags. In this case, I weigh out 6 lb of that 11 lb of mixed grain into a couple large disposable aluminum pans with many, many holes punched in them that have both lined with wire screen. 6 - 7 lb is about all I can get into them (3 - 3.5 lb per pan). In the past I used a couple muslin bags instead but I don't think they did as good a job, smokeyness-wise.

I suppose if you have a bigger smoker and can use big and/or more pans, you could smoke more grain. I am fine with this fairly high level of smoke.

I reuse the pans and screens.

I hope that helps.
__________________
mccabedoug is offline
 
Reply With Quote Quick reply to this message
Old 02-24-2011, 02:59 PM   #5
heckels
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Sioux Falls, SD
Posts: 644
Liked 39 Times on 32 Posts

Default

I'd start easy on smoking them to ensure you don't end up too smokey. I used a lb of smoked briess (can't remember specific name offhand) in my last pm. That 1lb yielded a very smokey flavor.

__________________
heckels is offline
 
Reply With Quote Quick reply to this message
Old 02-24-2011, 03:30 PM   #6
azscoob
Here's the Beers!
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
azscoob's Avatar
Recipes 
 
Join Date: Jun 2009
Location: Lake in the Hills, IL
Posts: 7,085
Liked 122 Times on 109 Posts
Likes Given: 108

Default

I soak a few pounds of base malt in distilled water until it sinks, I then drain it well and put it in the smoker at 225° for 2.5 hrs or until completely dry, lately I have been using pecan wood, as I find it gives me a nice mild flavor.

I keep the malt in a vacuum bag until needed, in a typical recipe I use a pound of smoked malt and get a nice flavor without being overwhelming.

__________________

Shirts n Steins: Grain Reaper Brewing

azscoob is offline
 
Reply With Quote Quick reply to this message
Old 02-24-2011, 03:34 PM   #7
azscoob
Here's the Beers!
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
azscoob's Avatar
Recipes 
 
Join Date: Jun 2009
Location: Lake in the Hills, IL
Posts: 7,085
Liked 122 Times on 109 Posts
Likes Given: 108

Default

Check out the recipe for my smoked RyePA. It's in the pull down recipe list below my avatar.

I used oak and mesquite for that one, but the process is the same.

__________________

Shirts n Steins: Grain Reaper Brewing

azscoob is offline
 
Reply With Quote Quick reply to this message
Old 02-24-2011, 04:18 PM   #8
dunleav1
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Location: Bucks County, PA
Posts: 211
Liked 2 Times on 2 Posts

Default

The classic beer style series of books has a smoked beers book with many recipes and documents different smoking techniques.
It's a good read.

__________________
dunleav1 is offline
 
Reply With Quote Quick reply to this message
Old 02-24-2011, 05:30 PM   #9
bryanjints
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Jersey
Posts: 182
Liked 1 Times on 1 Posts

Default

Something to keep in mind is to allow the grain some time to mellow out after smoking it. Smoke it a week or so before you are going to use it to keep some of the harser smoke flavors out of the beer. It would be a PITA to go through all the trouble of smoking a beer then find out it tastes like charcoal.

__________________

Olde Brick House Brewery....I live in a brick house built in 1782.

Beer is good, God is great, and people are crazy.

www.barleylegalhomebrewers.com

bryanjints is offline
 
Reply With Quote Quick reply to this message
Old 02-24-2011, 08:32 PM   #10
foyboy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: southampton, pa
Posts: 70
Default

Get some old metal screen and wet 1#grain for about an hour put on screen ,even out and smoke with any wood ,spray grain with spray bottle.To get technical ,,weigh dry grain ,weigh wet grain ,smoke with alder or beech till grain is dry weight.The smoke flavor comes from the water on the outside evaporating with smoke . After you are done let it sit in an open paper bag for a few days.Smoke up!



__________________
foyboy is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
Which malt is best for home smoking? merkinman All Grain & Partial Mash Brewing 5 12-05-2010 10:21 PM
Reducing water/lb grain for larger grain bills? Tall_Yotie All Grain & Partial Mash Brewing 9 11-25-2010 12:55 AM
base grain to specialty malt grain ratios DudeBrew All Grain & Partial Mash Brewing 7 02-08-2009 06:22 PM
Good Grain Absorption Factor and Water/Grain Ratio? Mr. Mojo Rising All Grain & Partial Mash Brewing 8 03-13-2008 05:28 PM
Does smoking malt impact diastatic power? the_bird All Grain & Partial Mash Brewing 24 10-10-2007 04:04 PM