Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Looking for a charred barn
Reply
 
Thread Tools
Old 01-10-2013, 01:31 AM   #1
Hampton_Lee
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Posts: 1
Default Looking for a charred barn

After drinking a few smokey, heavy roasted beers from Natty Greene's Brewing Company, specifically their "Cannonball Double IPA" and their "Black Powder Imperial Stout"...I am wanting to replicate that taste at home.

Does anyone have any suggestions what malts or other ingredients it takes to get a heavily smokey, hugely roasted beer?

Another example is Duck Rabbit's "Hoppy Bunny"...

I say charred barn because, with every sip of these beers, you get a sense you are walking through a charred barn in the Appalachian mountains, with air filled with fresh chimney smoke from 19th century log cabins, while, in the distance you hear the faint whistle of a steam locomotive chugging its way up the Blue Ridge mountains.

...I may have gotten carried away there, but hopefully you get the idea.

Thanks for the help!


Hampton_Lee is offline
 
Reply With Quote
Old 01-10-2013, 01:42 AM   #2
Grantman1
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: Raleigh, NC
Posts: 353
Liked 36 Times on 20 Posts
Likes Given: 14

Default

I'd say for starters, smoked malt. I've never used it personally though because I don't care for it much, at least in the brews I've had.


Grantman1 is offline
 
Reply With Quote
Old 01-10-2013, 07:25 PM   #3
tennesseean_87
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
tennesseean_87's Avatar
Recipes 
 
Join Date: Aug 2011
Location: Philly, PA
Posts: 1,200
Liked 87 Times on 63 Posts
Likes Given: 107

Default

Quote:
Originally Posted by Hampton_Lee View Post
I say charred barn because, with every sip of these beers, you get a sense you are walking through a charred barn in the Appalachian mountains, with air filled with fresh chimney smoke from 19th century log cabins, while, in the distance you hear the faint whistle of a steam locomotive chugging its way up the Blue Ridge mountains.
That's a pretty colorful description. Perhaps you have a future in writing those blurbs that no on bottle labels.
__________________
#8 Corks in Belgian Bottles Hold Carbonation
Increasing Pipeline Diversity
Fermenting: E Fitzgerald Porter, American Special Bitter, Light Lager (sorta between Helles and Vienna), Summer Session Saison
On Deck: White IPA, Tripel?, Pils? Hefe? Hoppy Brown?

Youtube Channel on Homebrewing ::: Youtube Channel on Pipe Smoking
tennesseean_87 is offline
 
Reply With Quote
Old 01-11-2013, 03:48 AM   #4
SVB
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Location: Lakewood, Colorado
Posts: 46
Liked 5 Times on 5 Posts
Likes Given: 2

Default

Got a smoker? I usually throw a batch of 10 lbs of grain in with my steelhead to cold smoke for about 24 hours in the winter and use that to make a porter. Its fantastic to me, but depending on the wood used it can come off like smoked sausages or bacon to many guests.
SVB is offline
 
Reply With Quote
Old 01-11-2013, 03:54 AM   #5
LandoLincoln
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
LandoLincoln's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Joliet, IL
Posts: 2,754
Liked 922 Times on 501 Posts
Likes Given: 20

Default

Quote:
Originally Posted by Hampton_Lee View Post
I say charred barn because, with every sip of these beers, you get a sense you are walking through a charred barn in the Appalachian mountains, with air filled with fresh chimney smoke from 19th century log cabins, while, in the distance you hear the faint whistle of a steam locomotive chugging its way up the Blue Ridge mountains.
You have spent WAY TOO MUCH TIME at BeerAdvocate. Stop it.


LandoLincoln is online now
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
oak... toasted oak, charred oak... so many questions. bgraham General Beer Discussion 11 02-10-2014 11:13 PM
Spirit soaked toasted/charred oak CodyA Cider Forum 0 10-19-2012 01:51 AM
charred oak barrel kcross13 General Techniques 1 09-29-2012 07:42 PM
Anyone ever used charred white oak barrels ? matthewwiatrowski Cider Forum 1 10-19-2011 01:30 PM
Question about charred oak cubes. mximus11 Recipes/Ingredients 0 10-17-2011 01:41 AM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS