Thank you! I find it makes the beer quite unique compaired to other beers made with commercialy smoked malt, I can set the smoke profile to suit my mood at the time... fruit wood, mesquite, hickory, beech, oak, maple...
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"I used to drink a lot in the 90's, now I dont care what temperature it is." ~Me~
Just brewed this today, smoked with black oak chips, and mesquite for the last 15 of two hours with about two pounds of grain. Got a 1.066 spot on, increased the cascade by .50 oz overall. Using WLP001 because its what I got... tastes great outta the kettle... Will let you know how it comes out...
I haven't been able to keep this around long enough to have much smoke flavor fade. It will mellow out over time but personally I think it does so rather slowly.
I think the smoke profile is great as it is so I get to drinking it rather than ageing it for a long time.
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"I used to drink a lot in the 90's, now I dont care what temperature it is." ~Me~
Ok, thanks. One final question... At what point are the smoked grains crushed, after you take them out of the smoker?
I pull the grain out of the smoker and bag it. I have milled it the next day, I have milled it several months later with no notable difference in the flavor or aroma.
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Quote:
"I used to drink a lot in the 90's, now I dont care what temperature it is." ~Me~
Just racked to a secondary and already at 1.006... 1 week and fermentation is practically done.. that's what washed WLP 001 gets you! Tasting great and smells great... like smoked ham maybe...
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