Spike Brewing Giveaway - New v3 Kettle

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > how to smoke your own?
Thread Tools
Old 09-18-2006, 03:01 PM   #1
Feedback Score: 0 reviews
Join Date: Sep 2006
Posts: 18
Default how to smoke your own?

Okay, I did a search but couldn't find anything...

My two local HBS don't currently stock peated malt. On Tuesday, my partner and I will be brewing either a Peppermint Pale Ale (I had Whitbread with some mint leaves in it and thought it was awesome, even modified my recipe a little to be closer to the taste of Whitbread), or a peated Scotch Heavy, based on whether or not he likes the minty beer when I give him a taste.

If we go with the Scotch Heavy, we could always skip the peated malt, or else smoke some ourselves (he has some peat moss and a grill). Ordering it online isn't an option if we want it for Tuesday. Though, if we wait a few weeks, we can either order it, or get it from Perfect Brewing, which is right down the street from me and said they will have a new distributor for it in a few weeks.

But anyway, our thought on smoking was to put the grain (we're using American 2-row - I presume you can use any base malt) in a pan on the grill. We'll burn some wood chips and some peat moss in the bottom of the grill and then keep the top on, with the vents closed. Does anyone have more experience with smoking their own grains and have a better suggestion, or know about how long we should smoke them for?

EugeneStyles is offline
Reply With Quote
Old 12-09-2014, 05:42 PM   #2
Feedback Score: 0 reviews
Join Date: Dec 2012
Location: Madison, wi
Posts: 96
Liked 19 Times on 12 Posts
Likes Given: 26


So, this was an 8-year-old question, but nobody answered it and I was looking for info about smoking malt. I've read that you can smoke malt right away and use it, but I've also read to let it sit in a paper bag for 2 weeks afterward. I'm not sure which is better.

barleywhore69 is offline
Reply With Quote
Old 12-09-2014, 07:31 PM   #3
Feedback Score: 0 reviews
Join Date: Sep 2010
Location: Allentown, PA
Posts: 126
Liked 11 Times on 8 Posts
Likes Given: 20


I smoke my meats at home on a side firebox smoker and when I am planning on making a rouch style beer with some smoked maly, it's just another excuse to smoke a brisket or ribs or even sausage. I usually use all hickory on those and I found if I put 2-row (whole) in a metal pan with small holes punched in it, I can get a nice smoke on it. I will add the grain to the smoker after I pull the meat off and I just add another chunk of hickory or maybe 30-45 min or when I see the grain start to turn a little dark. I also like to taste the grain right off the smoker to see what type of flavor I get, if I like the flavor of the grain then I pull it off. I typically let it cool at room air temps covered with tin foil and then crack the grains on brew day. Typically I brew the next day but I can only imagine that these grains can be kept for a while if vacuumed sealed.
"If you can dream it, you can brew it!"
- Me

Primary: Sweet Stout
Keg 1: Tart Cherry American Ale
On Deck: Hellcat Blonde Ale
TheBeerGuy is offline
Reply With Quote
Old 12-09-2014, 07:46 PM   #4
Ippons for Days
Feedback Score: 3 reviews
Psylocide's Avatar
Join Date: Nov 2014
Location: Sioux Falls, SD
Posts: 7,494
Liked 4509 Times on 2469 Posts
Likes Given: 2457


I smoked my own for a few years, but then the kid came along and I didn't want to get caught with that kind of operation. I highly recommend it.

Oh... this is the beer forum, nvmd.
Psylocide is offline
Reply With Quote
Old 12-09-2014, 08:23 PM   #5
Feedback Score: 0 reviews
Awesome-X's Avatar
Join Date: Jun 2013
Location: Pasadena, CA
Posts: 20
Liked 5 Times on 3 Posts
Likes Given: 4



I haven't smoked malt myself but it's on my short list of things to try soon. I had this thread bookmarked, some guys have more info about their smoking processes there.

Awesome-X is offline
Reply With Quote

Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
where'd all the smoke go? stevea1210 General Beer Discussion 8 04-12-2010 02:37 AM
Oak smoke? the_bird General Beer Discussion 3 04-13-2009 05:59 PM
What to Smoke? Lukus Cooking & Pairing 13 05-27-2008 03:50 PM
Rogue Smoke Ale Redweasel Commercial Brew Discussion 2 05-19-2008 01:31 PM
How much smoke? grnich Recipes/Ingredients 13 01-30-2007 02:21 PM

Forum Jump