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Old 04-18-2008, 05:52 PM   #11
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It's dedication, is what it is. Clearly, he's at a Christmas party or something, but he ain't gonna let that f*ck up the smoker porter he's making in the morning!

That's HARDCORE, my friend!


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Old 04-18-2008, 05:52 PM   #12
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My smoked porter is just finished conditioning, its great! Just use a little bit. I used 2 oz of peat smoked (?) for a 5 gal batch. The smoke can be strong.


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Old 04-18-2008, 05:53 PM   #13
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Quote:
Originally Posted by Boerderij Kabouter
That's just how I roll.

Yes that smoker is awesome!!! It is my brothers and we use it for smoking everything. What you see right there is about 18lbs. of malt getting smoked. I just use an old screen bent into a basket. Turn the grains every 5 or so minutes and you are golden. I also keep a spray bottle filled with water and mist down the grain while turning.

Give it a shot, it works great!
How long do you smoke for, and what temp do you shoot for? How easy is it to regulate the temp with that smoker?
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Old 04-18-2008, 05:54 PM   #14
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Old 04-18-2008, 05:55 PM   #15
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Quote:
Originally Posted by Bob Loblaw
My smoked porter is just finished conditioning, its great! Just use a little bit. I used 2 oz of peat smoked (?) for a 5 gal batch. The smoke can be strong.
Peat malt, use 2-4 ounces. Rauchmalt (far superior unless you just want some subtle aromatics, IMHO), you can go to town. You aren't going to do a rauchbier with peat, but peat-malted porters (a la Stone Smoked Porter) are MFT.
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Old 04-18-2008, 05:59 PM   #16
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Quote:
How long do you smoke for, and what temp do you shoot for? How easy is it to regulate the temp with that smoker?
I smoke my Porter for ~21 minutes turning every 5 minutes. This adds a nice smokey background but does not make it a "smokey" beer. It adds to the flavor, but does not define it. With a lighter beer I would go shorter, maybe 15 minutes. For a true Rauchbier, I would go for around 25-30 minutes and push the envelope. The longer you smoke for, the more you need to make sure you are misting the grains, elsewise you could burn the outside layer of grains.

Temp control is great, there is a little adjuster on the chimney, similar to a Weber grill vent.

Quote:
Clearly, he's at a Christmas party or something
Not Christmas, but we did make about 50 lbs of sausage that night

Mmmmm.... fresh weiß wurst!
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Old 04-18-2008, 06:00 PM   #17
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[quote=Boerderij Not Christmas, but we did make about 50 lbs of sausage that night [/quote]

Uh, so you'd say it was a sausage-fest, then?

That'll be my last question!
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Old 04-18-2008, 06:07 PM   #18
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Indeed! Absolutely No Tacos Allowed
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Old 04-19-2008, 02:16 AM   #19
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How much of the grist would you smoke? All of it, or just your bulk of what makes the grain bill?
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Old 04-19-2008, 03:49 AM   #20
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I saw a Rauchbier recipe in Clone Brews today. they recommended only 1 lb smoke malt.


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