Stauffbier
Well-Known Member
So, I'm brewing a smoked saison in a few days.. Have any of you brewed one before?
Not specifically a Saison but I have made a few smoked beers. If you are planning on using beechwood smoked aka Rauchmalt, I would use a few pounds. If you use Breiss smoked (cherry) or home smoked grains use up to a pound and no more IMO or you may have a brew that tastes like chewing on old campfire logs...
A pound of Rauch is going to be pretty lightly smoked but in something like a Saison it may be perceived as "smokey funk".
As for smoking your own grains, I do not see why it would matter if it was base or crystal. I would definitely cold smoke it... I know there have been others who have done this with some success. IMO it would be fun to try but not something I would want to get into heavily.
Yeah I figured I would cold smoke. I also make my own liquid smoke on the smoker, and I thougt it might be fun to experiment with it in a brew, as well. It would definitely be an experimental process, because a tiny bit of that stuff goes a long way!
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