I recently acquired a nitrogen tank and regulator (yay, garage sales!) in good condition and want to use it on a future kegged batch. I thought oatmeal stout would be a simple but tasty way to kick it off. Upon discussion with some friends, one remarked that they loved bacon and oatmeal. Bacon, eh? I can't really put bacon IN the beer but I can sure as heck hickory-smoke the grain, right?
The question is really about the proper application of smoke. I don't have a lauter tun yet (but I do have a large pot and immersion chiller and do full-volume boils) so I've not made much forray into all grain yet. I did two AG batches in a chest cooler but got very poor sparging and haven't revisited it yet. I'd need an Igloo or something and I'd have to make a false bottom to go all-grain properly.
So can I get enough smoke flavor into the beer using only the specialty grains and using extract for the fermentables?
Basic recipe would be something like:
2 cans pale malt
1/2 lb. chocolate malt
1/2 lb. 60L Crystal
1 lb. rolled oats
2 oz. Fuggles (1/2 bittering, 1 flavor, 1/2 aroma)
Prime the keg with only 1/4 cup dextrose, then purge and hold at 20psi with nitrogen for 2 weeks. Dispense with nitrogen at 10psi.
The question is, can I take the specialty grains (2 lb. total) and smoke them (cardboard box smoker) to get enough smoke flavor into the beer?
Other suggestions are appreciated. Thanks!