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Old 10-26-2006, 01:11 AM   #21
Dude
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Quote:
Originally Posted by david_42
If you really want smoke, peat smoked malt is the way to go. An oz. of that is about the same smoke as a pound of rauch.

Got some sausages in there?
No way...peat smoked is for Irish whiskey and wee heavy. A real smoked beer is alder!

I actually made steaks for dinner on that grill behind the smoker. Used some mesquite for that.

FWIW, my senses are shot--but SWMBO said the smoked grains were INTENSE. I can't decide what to do as far as how much to use. I'm gonna make a smoked grain tea right before brew day and make the decision.
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Old 11-20-2006, 12:34 AM   #22
Chairman Cheyco
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So? When are you brewing this bad boy?
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Old 11-20-2006, 12:42 AM   #23
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Who knows...REALLY busy with the move. Looks like the streak (at least 1 batch brewed every month since I started this hobby, streak is 22 months long!) will be broken this month.

Need to brew soon though. The brewery is completely ready to go actually. Maybe I can squeeze a brew day in towards the end of the month.
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Old 11-20-2006, 12:45 AM   #24
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Now that your senses have cleared (since smoking day,) how does your rauchmalt compare to commercially available stuff?
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Old 11-20-2006, 12:49 AM   #25
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Quote:
Originally Posted by Chairman Cheyco
Now that your senses have cleared (since smoking day,) how does your rauchmalt compare to commercially available stuff?
I have dubbed it "bacon grain". The rauch malt is MINOR compared to this stuff. The smoke is intense and really has me worried about using too much of it. I think I'm going to use 3 lbs MAX.
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Old 11-20-2006, 12:51 AM   #26
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Quote:
Originally Posted by Dude
I have dubbed it "bacon grain". The rauch malt is MINOR compared to this stuff. The smoke is intense and really has me worried about using too much of it. I think I'm going to use 3 lbs MAX.

That's awesome. I can hardly wait to try it myself. Could this be the key to finding the elusive Bacon Beer everyone (BeeGee) dreams about?
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Old 11-20-2006, 01:46 AM   #27
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Quote:
Originally Posted by Chairman Cheyco
That's awesome. I can hardly wait to try it myself. Could this be the key to finding the elusive Bacon Beer everyone (BeeGee) dreams about?
Took the words out of my mouth as I was reading these posts! I tried a Schlenkerla and didn't like it at all, basically because I guess I don't care for beechwood smoked beer. I was really hoping for bacon beer. Bacon malt sounds great to me. I bet it would go great with nosnhojr's atomic buffalo turds.

 
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Old 11-20-2006, 02:43 AM   #28
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I'm really starting to like smoked beers. I'm curious about the smoked IPA, I think of the smoke flavor comingling more with the malt than with the hops, but Dude, you can feel free to send me three bottles of this for the FFB league.
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Old 11-30-2006, 05:56 AM   #29
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Well, looks like the inaugural brew at the new IOB will be Friday. The Smoked IPA (now dubbed S.O.S.) will finally get brewed!

I have the recipe ready to go and I cannot wait to brew! Seems like it has been forever!
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Up Next: Smoked Porter -- Pub Ale -- Watermelon Wheat
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Old 12-01-2006, 06:10 AM   #30
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Well, brew day for this is postponed UFN. We are expecting rain all day tomorrow (which isn't a problem anymore with my nice big garage), but we are also expecting high winds close to 40 mph. That doesn't bode well for keeping my burners lit, seeing I'll have to have the garage door open for ventilation. I'll wait until next week when the weather is nice.

I can do some racking and much needed maintenance instead.
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On Tap: Lake Walk Pale Ale -- Eternity (Raspberry Stout) -- Nutrocker -- Donnybrook Dark
Primary: Lake Walk Pale Ale
Secondary: Summit IPA
Up Next: Smoked Porter -- Pub Ale -- Watermelon Wheat
Planning:
Gone But Not Forgotten:

www.IronOrrBrewery.com

 
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