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Old 04-14-2009, 05:18 PM   #1
Jack
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Aug 2006
Madison, Wisconsin
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I'm interested in making a smoked porter later this year and I'd like to smoke my own malt, if possible. Well, technically I want to use a friend's smoker to do this (he smokes meat as a hobby). But I'd like to take advantage of any experience you guys might have on the subject. How long should the malt be smoked?

I took a look at this thread:
http://www.homebrewtalk.com/f11/dedi...-smoker-25644/

And used the search to find other threads on the subject, but I wasn't able to find this kind of information.

 
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Old 04-14-2009, 05:27 PM   #2
Boerderij_Kabouter
 
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Dec 2007
Oconomowoc, Wisconsin
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I have a smoked porter recipe in the data base. I have a link in there to a BYO article about smoking your own grains. I use those guidelines and have had great success.

 
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Old 04-14-2009, 05:42 PM   #3
Boerderij_Kabouter
 
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Dec 2007
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Actually, it seems they have removed that article from their database.... bummer.

 
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Old 04-14-2009, 05:47 PM   #4
Jack
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Aug 2006
Madison, Wisconsin
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I'm surprised by how little smoking time is required. And smoking nearly 100% of your malt is pretty impressive (I was thinking 33-50%).

I'll have to see if I can find back issues of BYO...

 
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